This is hands down the best 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 Reeses 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 - 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. It’s a simple two ingredient crust topped with layers of whipped peanut butter fluff, thin chocolate chip cookies (bought and already made for you), and finished with freshly whipped cream, plus even more chocolate-peanut butter goodness. 

Make in the morning, pop in the fridge, and she’s ready for dinner. Yes, she does need a little time to herself in the fridge to mingle and marry (or not if she doesn’t want to OK - but she will cause the flavors are irresistible). Did I mention that the layers of chocolate chip cookies soften during this time and give just the most amazing texture to an already perfect pie? No? Well now I have.

So turn off your ovens, cause this no-bake party of absolute deliciousness is about to get started.

Yields: 1, 9 ½-inch pie

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 

• 8oz 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

Directions:

• Grease a 9.5-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!

You can’t tell me this isn’t the best peanut butter pie you’ve ever tasted. You cannot.

If you love this recipe (you will), tag @accentgolden on social so I can see your no-bakes!

Notes:

• It is incredibly important that your cream cheese is room temperature. Not kind of room temperature, not “let me nuc it and see if that does it” temperature, like proper room temperature. You want your peanut butter mixture to be smooth and creamy with no lumps (which is what you will get if you don’t let the cream cheese come to room temperature). Just take it out when you first get up and it’ll be ready to go when you’re ready to bake!

• I love the Benton’s Chocolate Chip Cookie Thins that you can find at Aldi’s (which is the superior grocery store and you cannot tell me otherwise). For this, we’re obviously using the chocolate chip version though I highly recommend the key lime. You can also use Tate’s, you’ll just have to break them a bit more to fit in one layer.