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Single slice of Chocolate Peanut Butter Pie on stacked white plates with a fork
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Chocolate Peanut Butter Pie

This Chocolate Peanut Butter Pie has an Oreo cookie crust, a thick and creamy no-bake peanut butter filling, and a drizzle of melted dark chocolate on top. It takes just 15 minutes to prep, requires no special equipment, and chills in the fridge until perfectly set. It is the kind of dessert that disappears before you can get a second slice.
Prep Time15 minutes
Cook Time10 minutes
Chill Time4 hours
Total Time4 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate peanut butter pie, cream cheese pie, easy dessert, no bake dessert, no bake peanut butter pie, Oreo crust pie, peanut butter dessert
Servings: 8 slices
Author: Holly

Equipment

  • 1 9-inch pie pan
  • 1 Food Processor
  • 1 Stand mixer with paddle attachment
  • Mixing Bowls
  • 1 Rubber Spatula

Ingredients

For the Crust

  • 25 Oreo cookies crushed
  • ¼ cup unsalted butter melted

For the Filling

  • 1 cup creamy peanut butter
  • 8 oz cream cheese softened
  • 1¼ cups powdered sugar
  • 8 oz whipped topping thawed (such as Cool Whip)

For the Topping

  • 2 tablespoons semi-sweet chocolate chips melted

Instructions

Make the Crust

  • Preheat the oven to 350°F. Lightly spray a 9-inch pie pan with non-stick spray and set aside.
  • Using a food processor, crush the Oreo cookies into fine, even crumbs.
    Oreo cookies being crushed in a food processor for the chocolate peanut butter pie crust
  • Transfer the crumbs to a medium bowl. Melt the butter and pour over the crushed cookies. Stir to combine until the mixture resembles wet sand.
    Melted butter poured over crushed Oreo crumbs in a bowl, stirred until it resembles wet sand
  • Press the cookie mixture firmly into the bottom and up the sides of the prepared pie pan.
    Oreo cookie mixture being pressed firmly into the bottom and sides of a 9-inch pie pan
  • Bake in the preheated oven for 10 minutes. Remove from the oven and allow to cool completely before adding the filling.
    Baked dark Oreo cookie crust in a glass pie pan cooling on the counter

Make the Filling

  • In the bowl of a stand mixer, combine the softened cream cheese and creamy peanut butter. Mix on medium speed until smooth, scraping down the sides as needed.
    Softened cream cheese and creamy peanut butter in a stand mixer bowl ready to be combined
  • Add in the powdered sugar and mix well until fully incorporated.
    Powdered sugar being added to the peanut butter and cream cheese mixture in the stand mixer
  • Add in the thawed whipped topping and mix until smooth and fluffy, scraping down the sides often.
    Whipped topping being folded into the peanut butter cream cheese mixture in the stand mixer

Assemble and Chill

  • Pour the peanut butter filling into the cooled Oreo crust, spreading it evenly with a spatula.
    Thick creamy peanut butter filling being poured into the cooled Oreo cookie crust
  • Smooth the top and place in the refrigerator. Chill for at least 4 hours, or overnight, until fully set.
    Peanut butter filling spread smooth and even in the Oreo crust, ready for the refrigerator
  • When ready to serve, melt the chocolate chips and drizzle over the top of the pie. Slice and serve immediately.
    Thin ribbons of melted dark chocolate being drizzled over the chilled peanut butter pie

Notes

Storage: Store loosely covered in the refrigerator for up to 3 days. Do not freeze — the filling texture changes when thawed.
Tip: Make sure the cream cheese is fully softened before mixing or you will get lumps in the filling.
Tip: The crust must be completely cool before adding the filling or the filling will melt.
Tip: For a cleaner slice, run a sharp knife under hot water and wipe dry between each cut.
Tip: You can substitute the whipped topping with 2 cups of freshly whipped heavy cream if preferred.
Tip: For extra chocolate flavor, add a layer of chocolate ganache over the crust before adding the filling.
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