No-Bake Peanut Butter Pie with Chocolate Chip Cookies
This is, hands down, the best no-bake peanut butter pie you will ever have. As a bonus? It’s also incredibly easy and requires zero baking. I mean, what more could you want?
While this may cause gasps, I’m not always the biggest chocolate peanut butter fan. More often than not, it’s too much for me (though give me a Reese’s egg any day – yes, the shapes taste better).
That being said, I can’t deny myself a peanut butter pie.
This recipe might be the best thing I’ve ever created (so far) – well, in a tie for first place with the best key lime cheesecake your tongue doth ever tasted. It’s perfect for any season, as a no-bake peanut butter pie will “warm” even winter’s cold heart.
Make it in the morning, pop it in the fridge, and she’s ready for dinner. So turn off your oven cause this no-bake party of absolute deliciousness is about to get started.
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NO-BAKE PEANUT BUTTER PIE
The balance between peanut butter and chocolate, creamy and crunchy, is just perfect. While some peanut butter pies are too heavy on a single element or can be dense, this baby is light and fluffy with the best blend of flavors.
You have the Oreo crust (a must for me for an excellent peanut butter pie), the layers of peanut butter filling (the peanut butter beaten with cream cheese makes for just the right texture), the softened bite of those crunchy chocolate chip cookies, and then a healthy layer of freshly whipped cream right on top. I’m drooling while writing this.
Not to mention, who doesn’t love something that’s delicious AND a no-bake treat? I don’t know them (or want to). This comes together so easily and, after a little time in the fridge, will become the best peanut butter pie you’ve ever eaten.
What are the best cookies to use for this pie? Since the cookies are part of the layers in this pie, you want them to be thin and crispy. I love the Benton’s Chocolate Chip Cookie Thins from Aldi’s or Tate’s.
INGREDIENTS
- Oreos: Make for the best peanut butter pie base (in my humble opinion)
- Unsalted Butter: Melted and used to bind together those Oreo crumbs
- Cream Cheese: Provides creaminess alongside structure, giving taste and texture to your pie
- Heavy Cream: Helps to loosen your peanut butter filling, making it more spreadable while also giving it some air. Also necessary for the whipped cream topping
- Powdered Sugar: Super fine, making it blend seamlessly into your peanut butter layer and whipped cream topping for sweetness without grit
- Peanut Butter: A necessary element for your peanut butter layer
- Thin Chocolate Chip Cookies: “Thin” is the keyword. You also want them on the crispier side, so they soften to perfection while the pie settles in the fridge
- Semi-Sweet Chocolate Chips + Peanut Butter Cups: Make for fun toppings, whole or cut up
Does my cream cheese really need to be at room temperature? Absolutely, yes. You want your cream cheese to blend seamlessly into your peanut butter mixture, and if it’s too cold (or partially cold), it’ll leave chunks. Also, your pie should be light and fluffy, so having room temperature cream cheese will allow you to beat more air into it!
HOW TO MAKE NO-BAKE PEANUT BUTTER PIE with CHOCOLATE CHIP COOKIES
Grab your 10-inch pie pan and give it a light greasing. I like to use a paper towel to spread the grease into all the nooks and crannies.
Start by making your Oreo crust…
Add your Oreos to a food processor (or place them in a sealed bag and crush them with a rolling pin) and pulse until they are fine. Use a spatula to stir in your melted butter and then transfer your crust mixture to your greased pie dish.
Press the mixture evenly into your pie pan, along the bottom, and up the sides before using the bottom of a measuring cup or a metal spoon to really pack it in. Place your Oreo crust in the freezer for at least 15 minutes while you make your other layers.
Next, prep your no-bake peanut butter pie filling…
Grab your room temperature cream cheese from wherever it’s been sitting and add it to a bowl. Make sure it is room temperature; otherwise, you will have lumps in your filling!
Beat with a mixer until softened and smoothed out. Pour in 2 cups of heavy cream and sift over ¼ cup of powdered sugar (be sure to sift, again we don’t want any lumps!), then whip on medium speed until fluffy. Add your peanut butter and gently fold it into your mixture until all combined with no streaks.
Lastly, make your whipped cream topping…
Having all the layer elements prepped in advance makes for a quick and easy assembly!
In a separate bowl, add your remaining 1 cup of heavy cream and sift in 2 tablespoons of powdered sugar. Beat until nicely whipped, you want more than soft peaks – so that the whip holds sitting on each slice – but not too stiff, which can result in a grainy and greasy whipped cream.
Now it’s time to assemble!
Remove your Oreo crust from the freezer and add a third of your peanut butter mixture on top, spreading it into one even layer. Next, add a single layer of chocolate chip cookies, breaking any as needed.
Then repeat: top with another third of your peanut butter filling, spread, top with another cookie layer, and then cover with the final layer of your peanut butter mixture. Make sure your peanut butter mixture completely covers the cookies on each layer.
Top with your whipped cream, spread evenly, and place uncovered in the refrigerator for 8 hours or overnight.
Before serving, top with chopped peanut butter cups, any remaining cookies, and semi-sweet chips. Now it’s time to slice and enjoy!
3 reasons you’ll love this no-bake peanut butter pie
TIPS & VARIATIONS
- Make sure your cream cheese is room temperature. You want your peanut butter mixture to be smooth and creamy with no lumps (which is what you will get if your cream cheese is cold). Just take it out when you first get up and it’ll be ready to go when you’re ready to prepare!
- Once you’ve made your Oreo crust, place it in the freezer straightaway. You want to give it all the time to set together, so it holds when you start adding in your filling.
- For the chocolate chip cookie layer, get thin and crispy cookies. I love the Benton’s Chocolate Chip Cookie Thins – which are thin, crispy, and mini – that you can find at Aldi’s. You can also use Tate’s, you’ll just have to break them a bit more to fit in one layer.
- I lean towards using the “junky” peanut butter when baking, as it’s got a better hold. For this, you can use natural peanut butter, just make sure it is thoroughly stirred before measuring!
MAKING AHEAD & STORING
You can make your Oreo crust, peanut butter filling, and whipped cream up to a day in advance. I mean, at that point, you might as well layer them and just let your pie set, but you do you.
If you make your whipped cream in advance, you might need to give it an extra whip before topping your pie, as whipped cream can start to separate as it sits in the fridge.
Once you’ve assembled your pie, it will keep in the fridge covered for 3-4 days. If you prefer to freeze it for later, you can freeze the whole pie – wrapped airtight with something like a plastic wrap and then covered in foil – or freeze individual slices and keep them in the freezer for up to three months.
MORE PIE RECIPES
- No Bake Oreo Crust Pie with Four Flavors
- Easy Chocolate Eclair Cake
- Creamy Pistachio Dessert
- Chocolate No-Bake Cookies
- Key Lime Coconut Icebox Cake
EQUIPMENT YOU’LL NEED
Equipment
- 10" Pie Dish
- Measuring Cups
- Measuring Spoons
- Mixer
- Fine Mesh Sieve
- Spatulas
Ingredients
- 24 Oreos
- 5 tbsp unsalted butter melted
- 3 oz cream cheese room temperature*
- 2 cups heavy cream
- ¼ cup powdered sugar sifted
- ¾ cup peanut butter
- 8 oz thin chocolate chip cookies* approx. 48 mini cookies
- 1 cup heavy cream
- 2 tbsp powdered sugar sifted
- Peanut butter cups optional for topping
- Semi-sweet chocolate chips optional for topping
Instructions
- Grease a 10-inch pie pan
- Pulse your Oreos in a food processor (or place them in a sealed bag and crush them with a rolling pin) until they are fine. Stir in your melted butter. Press evenly into your pie pan, along the bottom, and up the sides. I use the bottom of a measuring cup to really pack it in. Place in the freezer for at least 15 minutes while you make your filling
- To the bowl of your mixer, add your room-temperature cream cheese – your cream cheese must be room-temperature to prevent lumps! Beat until softened. Pour in 2 cups of heavy cream and sift over ¼ cup of powdered sugar, whip on medium speed until fluffy. Gently fold in your peanut butter until combined
- In a separate bowl, add your remaining 1 cup of heavy cream and sift in 2 tablespoons of powdered sugar. Beat until nicely whipped and set aside
- Remove your Oreo crust from the freezer, and add a third of your peanut butter mixture on top, spreading out evenly. Add a single layer of chocolate chip cookies, breaking any as needed. Top with another third of your peanut butter, spread, top with another cookie layer, and then cover with the final layer of your peanut butter mixture. Make sure your peanut butter mixture completely covers the cookies on each layer. Top with your whipped cream and place uncovered in the refrigerator for 8 hours or overnight
- Top with chopped peanut butter cups, remaining cookies, and semi-sweet chips
- Slice and enjoy!
Beautiful presentation and delicious!
So glad you loved it!
Freaking WHAT I love this pie so much, it is heavenly. Highly recommend!!
One of my favorites, thank you amy!!