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