Oreo Peanut Butter Pie Without Cream Cheese is a delicious pie with decadent hot fudge sauce and creamy no-bake peanut butter pie filling in a chocolate Oreo cookie crust. Topped with melted chocolate, peanut butter, and chopped peanut butter cups, this creamy peanut butter pie is for peanut butter lovers only!
If you love peanut butter desserts, be sure to try Peanut Butter Nutter Butter Bars and Peanut Butter Oreo Heavenly Dessert next!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, you'll get more FREE recipes and tips from my Midwestern kitchen to yours!
By submitting this form, you consent to receive emails from Midwestern HomeLife
Jump to:
You're Going to Love This
- Easy Cool Whip peanut butter pie recipe with simple ingredients
- Fluffy, creamy no-bake peanut butter pie filling without cream cheese
- Easy homemade Oreo cookie crust
- Decadent toppings -- creamy peanut butter, melted chocolate, and peanut butter cups
- Great peanut butter cream pie to make ahead, freeze, and thaw for a special occasion -- or enjoy anytime as a frozen treat!
Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
Oreo Pie Crust
This chocolatey Oreo crust is baked so it stays firm and doesn't fall apart when cut.
Oreo cookies. Two cups of Oreo crumbs make a thick and sturdy chocolate 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.
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!
Toppings. Melted peanut butter, melted chocolate chips, and peanut butter cups. Or try chocolate chips, peanut butter chips, warm hot fudge sauce, chocolate ganache, or chocolate shavings
How to Make Peanut Butter Pie without Cream Cheese
Step 1: Grind Oreos into fine crumbs. Mix the Oreo crumbs, melted butter, and salt in a medium bowl. Press crumbs into pie pan.
Step 2: Bake the crust for 10-12 minutes in preheated oven at 350 degrees. Cool completely.
Step 3: Warm hot fudge sauce in the microwave for 20-30 seconds or until loose enough to spread. Spread hot fudge sauce into the prepared crust. Place pie pan in freezer while you prepare the filling.
Step 4: In a large mixing bowl, whisk pudding mix, peanut butter, and milk until creamy. It will be very thick. Fold Cool Whip into peanut butter mixture until just combined. It should have a very fluffy, creamy texture. Do not vigorously stir or use a hand or stand mixer.
Step 5: Spread peanut butter pie filling over the hot fudge layer with a knife or offset spatula. Cover with plastic wrap (tented with toothpicks) and chill at least 4 hours up to overnight before slicing.
Step 6: Place peanut butter cups in freezer (they'll be easier to chop). Microwave peanut butter and drizzle over the finished pie. Microwave chocolate chips. Thin with a tiny bit of oil. Drizzle over the pie. Chop mini peanut butter cups into halves and quarters and scatter over the pie.
Expert Tips
- 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.
- To quickly cool the crust, let it rest on the counter for 10 minutes, then place in the freezer for 15 minutes. The crust and the pan should feel cool to the touch.
- See this Oreo cookie crust recipe for all my tips and tricks for making the perfect chocolate cookie crust.
- Do not vigorously stir or use an electric mixer with the Cool Whip or the creamy peanut butter filling won't set up well.
FAQs
Yes. Because this easy peanut butter pie recipe contains Cool Whip, it needs to be stored in the refrigerator. Store leftover chocolate peanut butter covered or in an airtight container in the refrigerator for 3-4 days.
Yes, this peanut butter chocolate cream pie is an easy dessert to make ahead, then freeze, and thaw for later, or enjoy as a frozen dessert! 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.
Yes. This pudding peanut butter pie is delicious with either instant vanilla pudding or instant French vanilla pudding. Chocolate pudding or chocolate fudge pudding would also be delicious!
Delicious No Bake Desserts
💌Let's Stay in Touch
Follow Midwestern HomeLife on Facebook, Instagram, and Pinterest, and subscribe via email to receive all of the latest recipes!
📖 Recipe
Oreo Peanut Butter Pie (without Cream Cheese)
Ingredients
Oreo Crust
- 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 crush in a Ziploc bag with a rolling pin. Mix the Oreo crumbs, melted butter, and salt in a small 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.
No Bake Peanut Butter Pie Filling
- Warm 1 cup of hot fudge sauce in the microwave for 20-30 seconds or until warm enough to easily spread. Spread hot fudge sauce over the bottom of the crust. Place 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 with the Cool Whip or the filling won't set up well.
- Spread the peanut butter pie filling over the hot fudge layer. Cover the pie with plastic wrap (tent with toothpicks) and chill it for at least 4 hours up to overnight.
Toppings
- Place peanut butter cups in the freezer so they'll be easier to chop. Microwave 2 tablespoons peanut butter for 30 seconds. Drizzle over the pie. Microwave 2 tablespoons chocolate chips in 15-second intervals, stirring in between. Add a little vegetable oil until it is drizzling consistency. Drizzle over pie. Chop mini peanut butter cups into halves and quarters and scatter them over the pie.
Notes
- Crush the Oreos into fine crumbs to help the crust hold together better.
- Be careful not to press the crust too firmly into the pie pan or it can become hard.
- Speed up the process of cooling the crust by cooling on the counter for 10 minutes, then in the freezer for 15 minutes. The pan and crust should both feel cool.
- See this Oreo cookie crust recipe for all my tips and tricks for making the perfect chocolate cookie crust.
Leave a Reply