Oreo Peanut Butter Pie (without Cream Cheese)

side view of slice of no bake chocolate peanut butter pie

5 from 1 vote

Oreo Peanut Butter Pie (without Cream Cheese)

Oreo Peanut Butter Pie without Cream Cheese 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 a peanut butter drizzle, melted chocolate, and peanut butter cups, it's the best Oreo peanut butter pie there ever was.

Prep Time10

Chilling Time4

Total Time4 10

Course: Dessert

Cuisine: American

Servings:

Calories: 513kcal

Author: Cara Lanz

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.

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