No Bake Peanut Butter Pie (Print-Friendly Version)
Peanut butter and chocolate delight with Oreo crust. Simple, no oven needed, and perfect for sweet celebrations.
# Ingredients You'll Need:
→ Crust
01 -
1 1/2 cups (150 g) chocolate sandwich cookie crumbs, cream filling removed
02 -
1/4 cup (50 g) light brown sugar
03 -
1/8 teaspoon ground nutmeg
04 -
1/3 cup (75 g) salted butter, melted
05 -
28 g unsweetened chocolate, melted
→ Filling
06 -
225 g cream cheese, softened
07 -
1 cup (120 g) powdered sugar
08 -
185 g creamy peanut butter
09 -
1/8 teaspoon sea salt
10 -
1 teaspoon (5 ml) vanilla extract
11 -
225 g whipped topping (such as Cool Whip)
12 -
57 g mini chocolate chips
# How to Make It:
01 -
Remove cream filling from sandwich cookies. Place cookies in a large resealable bag and crush them finely using a rolling pin. Measure out 150 g cookie crumbs.
02 -
In a large mixing bowl, combine cookie crumbs, light brown sugar, ground nutmeg, melted salted butter, and melted unsweetened chocolate. Mix thoroughly until evenly moistened.
03 -
Press the crumb mixture firmly into the base and up the sides of a 23 cm pie plate. Cover and refrigerate until firm, approximately 45–60 minutes.
04 -
In a large bowl, whisk together softened cream cheese and powdered sugar until smooth.
05 -
Add creamy peanut butter, sea salt, and vanilla extract to the mixture. Beat until well incorporated.
06 -
Using a rubber spatula, gently fold whipped topping into the peanut butter mixture until just combined.
07 -
Evenly spread the peanut butter filling into the chilled cookie crust.
08 -
Sprinkle mini chocolate chips over the surface of the pie, centering the chips as desired.
09 -
Cover the pie and refrigerate until the filling is set, at least 6 hours or preferably overnight. Slice and serve chilled.
# Extra Information:
01 -
For best results, allow the pie to chill overnight for a firmer set.
02 -
Cookie crust can be made with chocolate graham crackers if preferred.