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.
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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.
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 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
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.
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.
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.
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.
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.
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!
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
Yes. This creamy peanut butter filling with instant pudding mix and Cool Whip is soft, creamy, and fluffy -- and it has no cream cheese.
Yes. Both instant vanilla pudding and instant French vanilla pudding work well.
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.
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
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Oreo Peanut Butter Pie
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.
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