An easy, no-bake, made from scratch (no Cool Whip!) peanut butter pie that can be prepped in a matter of minutes! This pie is very rich so slice into small servings and feed a crowd!It may be either frozen or refrigerated, please see the note for storing!
2Tablespoonscrushed Reese's Pieces for decoratingoptional
Instructions
Oreo Crust
Prepare your pie crust first by placing Oreo cookies in a food processor and pulsing until nothing but fine crumbs remain
24 Oreo sandwich cookies
Add melted butter and pulse until well-combined.
5 Tablespoons butter, melted (salted or unsalted)
Pour cookie crumb/butter mixture into the bottom of a 9 ½" pie pan. Use the back of a spoon or the clean flat bottom of a measuring cup to evenly, firmly press crumbs into the bottom and sides of pie pan.
Place in freezer while you assemble your filling.
Peanut Butter Pie Filling
In a large bowl, combine softened cream cheese and peanut butter. Use an electric mixer to stir until well-combined.
12 oz cream cheese (brick-style, not the "spreadable" kind sold in tubs), 1 ½ cups creamy peanut butter
Gradually add 1 cup (125g) of powdered sugar, stirring until completely combined.
2 ¼ cups powdered sugar, divided
Stir in vanilla extract.
1 teaspoon vanilla extract
Pour 1 ½ cups heavy cream in a separate, medium-sized, clean bowl. Add remaining 1 ¼ cup (155g) of powdered sugar, and use an electric mixer to beat, starting on low-speed and gradually increasing to high, until stiff peaks are achieved (mixture should be thick, fluffy, and resemble Cool Whip, see image in post or video for a visual).
1 ½ cups heavy cream
Add whipped cream into peanut butter mixture and stir gently, but as well as you can using a spatula. Switch to your electric mixer on low and use that to briefly stir until the ingredients are well-combined and smooth (don't over-mix).
Spread peanut butter filling evenly into prepared pie crust and refrigerate covered for 4-6 hours (preferably overnight), or freeze¹, covered, for at least 2 hours before serving. Prepare whipped cream shortly before serving (if using).
Homemade Whipped Cream Topping (optional)
Before serving the pie, combine ¾ cup heavy cream, powdered sugar, and vanilla extract in a clean medium-sized bowl.
¾ cup heavy cream, ¼ cup powdered sugar, ½ teaspoon vanilla extract
Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form.
Spread whipped topping over the center of the pie, or to be more decorative you can transfer to a piping bag fitted with a 2D Wilton piping tip or similar and pipe a decorative ring around the edge of the pie.
2 Tablespoons crushed Reese's Pieces for decorating
Slice, serve, and enjoy! Since this pie is a no-bake one, keep it in the refrigerator or freezer when not enjoying because it loses its firmness quickly at room temperature.
Video
Notes
¹Refrigerator vs Freezer
Refrigerating this pie will give you a creamier, softer consistency (similar to my chocolate pie), while freezing it will give you a firmer, easier to slice one with a consistency that reminds me more of cheesecake. I typically refrigerate as I like the consistency best.
Storing
Store well-covered. Pie will keep in the refrigerator for about 5 days or will keep frozen for one month.