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No-Bake Peanut Butter Pie

This No-Bake Peanut Butter Pie with an oreo crust, whipped peanut butter filling, and silky chocolate ganache will have you savoring every decadent bite!
Yield 12 to 16 servings



  • 25 Oreos, whole
  • 5 Tbsp butter, melted (salted or unsalted)


  • 1 1/2 cups creamy peanut butter
  • 8 Tbsp butter (salted or unsalted)
  • 1 cup powdered sugar


  • 1 cup Guittard semi-sweet chocolate chips
  • 2 Tbsp creamy peanut butter
  • 1/2 cup heavy cream


  1. In a food processor, pulse oreos until fine crumbs. Add melted butter. Mix thoroughly. Press into a 9-inch pie dish and up the sides. (Sometimes using the bottom of a measuring cup or glass drinking cup helps press the crust evenly.) Place in freezer for 10 minutes.
  2. Whip the peanut butter and butter in a large bowl with a hand mixer until smooth and creamy. Add powdered sugar and mix until combined. Pour into prepared crust and smooth with a spatula.
  3. Heat heavy cream on medium-low heat until it just comes to a rolling boil, being careful not to burn the cream. Pour over chocolate chips and peanut butter in a large bowl. Allow to rest 1 minute. Whisk together until smooth and pour over the top of the peanut butter layer. Smooth or create a design in the top with a spatula.
  4. REFRIGERATE for at least 2 hours to overnight. TIP: Heat a knife under hot running water, dry with a paper towel and slice pie. Repeat each time you cut into the pie, for crisp, clean slices.

Recipe Notes

*Recipe lightly altered from Kevin and Amanda

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