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    Home » Recipes » Desserts » Oreo Peanut Butter Pie

    Published: Nov 30, 2022 by Cara Lanz · As an Amazon Associate I earn from qualifying purchases.

    Oreo Peanut Butter Pie

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    no bake chocolate peanut butter pie in a white pie plate
    aerial view of slice and parital no bake chocolate peanut butter pie
    side view of slice of no bake chocolate peanut butter pie

    Oreo Peanut Butter Pie is a glorious combination of decadent hot fudge sauce and creamy no bake peanut butter pie filling in a chocolate Oreo cookie crust.

    Topped with drizzles of chocolate and peanut butter and chopped peanut butter cups, it's the most delicious dessert there ever was.

    side view of slice of no bake chocolate peanut butter pie
    Jump to:
    • Why You're Going to Love This Recipe
    • Ingredients
    • Step-by-Step Instructions
    • Storage and Freezing
    • Expert Tips
    • FAQs
    • Get the Stuff I Use
    • More Delicious Pie Recipes
    • Let's Stay in Touch
    • Oreo Peanut Butter Pie

    Want to get on the good side of all the peanut butter lovers in your life? Make this amazing peanut butter pie recipe for them.

    It's a really easy peanut butter dessert that starts with an Oreo cookie crust, luscious hot fudge sauce, and a seriously fluffy, creamy peanut butter filling.

    A drizzle of melted peanut butter and melted chocolate chips and chopped peanut butter cups takes it over the top and back again.

    So let's take a look at these layers for a second.

    fork holidng a bite of no bake chocolate peanut butter pie with slice of pie in the background

    Oreo pie crust. I'll show you how to make an Oreo crust -- it's really easy and a homemade crust is so much better than store-bought. But the store-bought ones work, too.

    Hot fudge sauce. I took the shortcut and used store-bought, but you can absolutely use your favorite recipe for hot fudge sauce.

    Peanut butter pie filling. The creamy peanut butter pie filling comes together with instant pudding mix, creamy peanut butter, milk, and Cool Whip --- no cream cheese.

    Toppings. Go crazy here. Right before serving, drizzle melted peanut butter and melted chocolate chips over the top of the pie and add peanut butter cups for even more chocolate-peanut butter flavor.

    It's a rich, decadent dessert so start with a small piece. Then have 3 of those :).

    Why You're Going to Love This Recipe

    Fluffy peanut butter filling and hot fudge sauce in a chocolate crust -- what's not to love?

    Easy peanut butter pie recipe with simple ingredients

    Perfect dessert for holidays or any special occasion

    Ingredients

    For the homemade Oreo cookie crust

    Oreo cookie crust recipe ingredients

    Oreo cookies. Two cups of Oreo crumbs make a thick and sturdy crust. Use regular Oreos, not Double-Stuf.

    Butter. Melted butter holds the cookie crust together.

    Salt. A pinch of salt enhances the chocolate flavor.

    If you prefer a homemade graham cracker crust, use my Easy Graham Cracker Crust recipe and use regular graham crackers or chocolate graham crackers.

    For the No Bake Peanut Butter Pie Filling

    no bake chocolate peanut butter pie ingredients

    Hot fudge sauce. You can use store-bought or homemade hot fudge sauce.

    Instant vanilla pudding mix. Two 3.4 ounce boxes (4-serving size) of vanilla or French vanilla pudding make the pie filling super creamy.

    Milk. Use less milk than the box calls for -- just 1 ½ cups. Whole or 2% milk both work well.

    Creamy peanut butter. Use your favorite brand of creamy peanut butter.

    Whipped topping. If you're not into Cool Whip, Truwhip works great!

    Fun Toppings

    Top your peanut butter pie with more chocolate peanut butter goodness, like:

    • Melted peanut butter
    • Melted chocolate
    • Chopped peanut butter cups
    • Chocolate chips
    • Peanut butter chips
    • Warm hot fudge sauce
    • Chocolate sauce
    • Chocolate shavings

    Step-by-Step Instructions

    1. Make the Oreo crust, if using a homemade crust.

    Grind Oreos in a food processor or blender. Or place them in a ziploc bag and crush them with a rolling pin.

    Mix the Oreo crumbs, melted butter, and salt in a medium bowl.

    Press the crumbs into a pie pan. Use enough pressure to make a compact crust, but don't press too hard or the crust can become hard.

    hand holding a copper meausuring cup packing the Oreo crumbs into a white pie plate

    Bake the crust for 10-12 minutes at 350 degrees. Cool the crust completely.

    You can speed up this process by letting it cool on the counter for 10 minutes then placing it in the freezer for 15 minutes or until the pan and crust are both cool to the touch.

    🪄To get all my tips and tricks for making the perfect Oreo cookie crust, read this post.

    If you prefer a graham cracker crust instead of a chocolate cookie crust, use this Graham Cracker Crust recipe.

    2. Add the hot fudge layer.

    Warm 1 cup of hot fudge sauce in the microwave for 20-30 seconds or until warm enough to spread in an even layer.

    Spread the hot fudge sauce over the bottom of the crust.

    Oreo cookie crust with a layer of hot fudge in the bottom

    Place the pie pan in the freezer while you prepare the peanut butter pie filling.

    3. Make the peanut butter pie filling.

    In a large mixing bowl, whisk together the pudding mix, peanut butter, and milk until creamy. It will be a very thick.

    Add the Cool Whip and fold it into the peanut butter mixture until it is just combined. It should still be very fluffy.

    ⭐Pro Tip: Do not vigorously stir or use an electric mixer to combine the Cool Whip and pudding mixture or the filling will become runny and won't set up well.

    white bowl with peanut butter pie filling

    4. Add the filling to the crust.

    Pour or spoon the peanut butter pie filling over the hot fudge layer. Use an offset spatula or knife to spread it evenly into the Oreo pie crust.

    hand holding spatula spreading peanut butter pie filling into the Oreo crust

    5. Chill the pie.

    Cover the pie with plastic wrap and place it in the refrigerator for at least 4 hours up to overnight before slicing.

    To protect the fluffy topping, place toothpicks into the pie and tent the plastic wrap over them.

    6. Add toppings and enjoy!

    Before serving, add your favorite toppings. This one has melted peanut butter, melted chocolate, and peanut butter cups.

    no bake chocolate peanut butter pie in a white pie plate
    no bake chocolate peanut butter pie in a white pie plate

    How to Make the Toppings

    Melt 2 tablespoons of peanut butter in the microwave for 30 seconds and drizzle it over the pie.

    Melt 2 tablespoons of chocolate chips in the microwave in 15-second intervals, stirring between each one. Add a little bit of vegetable oil until it is thin enough to drizzle over the pie.

    Freeze peanut butter cups for a few minutes for easier chopping. Chop mini peanut butter cups into halves and quarters and scatter them over the pie.

    Serve, enjoy, repeat!

    aerial view of slice and parital no bake chocolate peanut butter pie

    Storage and Freezing

    Store leftover chocolate peanut butter pie covered in the refrigerator for 3-4 days.

    To freeze chocolate peanut butter pie, wrap it in a double layer of plastic wrap and a layer of aluminum foil. Thaw in the refrigerator - or enjoy it frozen or slightly frozen.

    Expert Tips

    Use a homemade or store-bought Oreo cookie crust or graham cracker crust.

    Crush the Oreos into fine crumbs. The finer the crumbs, the better the crust will hold together.

    Be careful not to press the crust too firmly into the pie pan or it can become hard.

    Do not vigorously stir or use an electric mixer to combine the Cool Whip and pudding mixture or the filling will become runny and won't set up well.

    FAQs

    Can I make a chocolate peanut butter pie without cream cheese?

    Yes. This creamy peanut butter filling with instant pudding mix and Cool Whip is soft, creamy, and fluffy -- and it has no cream cheese.

    Can I use instant vanilla pudding or instant French vanilla pudding in peanut butter pudding pie?

    Yes. Both instant vanilla pudding and instant French vanilla pudding work well.

    How can I make instant Jello pudding taste better?

    You can easily transform a box of instant pudding by making it into a creamy pudding pie.

    This Easy Chocolate Pudding Pie recipe is rich and decadent with brown sugar, vanilla, espresso powder, and chocolate chips added to the pudding mix.

    And the recipe for Chocolate Peanut Butter Pie in this post mixes vanilla pudding mix with peanut butter and Cool Whip for a creamy no bake peanut butter pie filling.

    slice of no bake chocolate peanut butter pie with a bite taken out of it

    Get the Stuff I Use

    KitchenAid 3.5 Cup Food Chopper is small, lightweight, and easy to clean. It's perfect for grinding graham crackers -- I also use it to make smoothie bowls.

    This silicone spoonula and spatula set is awesome. The spatula is super sturdy, perfect for stirring thick doughs. And the spoonula is soft and flexible, perfect for scraping bowls and getting sticky things out of cans and measuring cups.

    More Delicious Pie Recipes

    • Banoffee Ice Cream Pie
    • Pumpkin Pie with Graham Cracker Crust
    • Easy Chocolate Pudding Pie with Graham Cracker Crust
    • No-Bake Cheesecake with Cool Whip

    Let's Stay in Touch

    Follow Midwestern HomeLife on Facebook, Instagram, and Pinterest, and subscribe via email to receive all of the latest recipes!

    side view of slice of no bake chocolate peanut butter pie

    Oreo Peanut Butter Pie

    Cara Lanz
    Oreo Peanut Butter Pie is a glorious combination of decadent hot fudge sauce and a creamy no bake peanut butter pie filling in a chocolate Oreo cookie crust. Topped with drizzled chocolate and peanut butter and chopped peanut butter cups, it's the most delicious dessert there ever was.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Chilling Time 4 hrs
    Total Time 4 hrs 10 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 513 kcal

    Ingredients
      

    Oreo Crust (you can also use store-bought)

    • 22-24 Oreo cookies for 2 cups of crumbs
    • 4 tablespoons melted butter
    • pinch salt

    Peanut Butter Pie Filling

    • 1 cup hot fudge sauce
    • 2 boxes instant vanilla or French vanilla pudding mix 3.4 ounce boxes (4 servings each)
    • ¾ cup creamy peanut butter
    • 1 ½ cups milk whole or 2%
    • 8 ounces Cool Whip or Truwhip

    Toppings, optional

    • 2 tablespoons peanut butter
    • 2 tablespoons chocolate chips
    • ½ teaspoon vegetable oil to thin the melted chocolate chips
    • 15 mini peanut butter cups chopped

    Instructions
     

    Oreo Crust

    • Grind Oreos in a food processor or blender. Or place them in a ziploc bag and crush them with a rolling pin.
      Mix the Oreo crumbs, melted butter, and salt together.
      Press the crumbs into a pie pan. Use enough pressure to make a compact crust, but don't press too hard or the crust can become hard.
    • Bake the crust for 10-12 minutes at 350 degrees. Cool the crust completely.

    No Bake Peanut Butter Pie Filling

    • Warm 1 cup of hot fudge sauce in the microwave for 20-30 seconds or just until warm enough to easily spread.
      Spread the hot fudge sauce over the bottom of the crust.
      Place the pie plate in the freezer while you prepare the peanut butter pie filling.
    • Whisk together the pudding mix, peanut butter, and milk until creamy. It will be a very thick.
      Fold in the Cool Whip until just combined. It should be very fluffy.
      Do not vigorously stir or use an electric mixer to combine the Cool Whip and pudding mixture or the filling will become runny and won't set up well.
    • Spread the peanut butter pie filling over the hot fudge layer.
      Cover the pie with plastic wrap and chill it for at least 4 hours up to overnight.
    • Before serving, add your favorite toppings. This one has melted peanut butter, melted chocolate, and peanut butter cups.
      Melt 2 tablespoons of peanut butter in the microwave for 30 seconds and drizzle it over the pie.
      Melt 2 tablespoons of chocolate chips in the microwave in 15-second intervals, stirring between each one. Add a little bit of vegetable oil until it is thin enough to drizzle over the pie.
      Freeze peanut butter cups for a few minutes for easier chopping. Chop mini peanut butter cups into halves and quarters and scatter them over the pie.

    Storage & Freezing

    • Store leftover chocolate peanut butter pie covered in the refrigerator for 3-4 days.
      To freeze chocolate peanut butter pie, wrap it in a double layer of plastic wrap and a layer of aluminum foil. Thaw in the refrigerator - or enjoy it frozen or slightly frozen.

    Notes

    Crush the Oreos into fine crumbs. The finer the crumbs, the better the crust will hold together.
    Be careful not to press the crust too firmly into the pie pan or it can become hard.
    Do not vigorously stir or use an electric mixer to combine the Cool Whip and pudding mixture or the filling won't set up well.
    If you prefer a graham cracker crust instead of a chocolate cookie crust, use this Graham Cracker Crust recipe.
    To get all my tips and tricks for making the perfect Oreo cookie crust, read this post.
    When storing the pie, to protect the fluffy topping, place toothpicks into the pie and tent plastic wrap over them.

    Nutrition

    Calories: 513kcalCarbohydrates: 63gProtein: 9gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 14mgSodium: 444mgPotassium: 331mgFiber: 3gSugar: 44gVitamin A: 167IUVitamin C: 0.1mgCalcium: 86mgIron: 3mg
    Tried this recipe?Let us know how it was!
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    Hi, I'm Cara!

    I love dreaming up easier, and sometimes healthier twists on dishes from the heartland.

    This is where I share my recipes, tips, and inspiration for a happy home.

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