Sweet Tooth

November 22, 2021

Make Ahead, No Bake Peanut Butter Pie

Making pies can be intimidating, I totally get it. Nailing the perfect crust seems like an impossible task and ensuring the filling has the perfect consistency can be stressful. But, I am telling you, if I can make this so can you! You just need 5 basic ingredients for the filling, 2 basic ingredients for the crust and you are well on your way to making the most delicious pie you will ever taste and it does not get any easier than that.

A major benefit of this dessert is that you can make this ahead of time, like even a whole day ahead of time. Which I know is ideal for anyone trying to cut down on their to-do list during the busy holiday week. Plus, it does not require any baking, you just need to make sure that you have extra room in your fridge for storage. I made my pie a day ahead of time and it turned out to be perfect. I’ve also kept it in my fridge for 3 days after and it is still just as good as it was the day before.

Let’s talk pie. So, there are technically three layers to this pie: the oreo crust, the peanut butter filling and the whipped cream topping that gets drizzled and garnished with extra chocolate, peanut butter and mini reese cups.

With the oreo crust, I finely crushed mine in a food processor. If you do not have one, I recommend using a blender or doing it the old fashioned way with a rolling pin. But, you want to make sure that they are super fine crumbles. I crushed the cookies as a whole including the white filling because I feel like the white filling helps keep the crumbles together given its consistency.

Now listen up, I am telling you loud and proud that this is an insanely dangerously good dessert. Like, I am very obsessed. It’s not healthy by any means, but it is something that is great for children and adults for when you want to treat yourself and trust me, you absolutely should, you deserve it! I lightened it up a bit by using a lite cool whip. You can also use low fat or lite cream cheese if you’d like. But, sometimes things just aren’t meant to be healthy, they are just meant to be really good. Imagine that first slice, first bite feeling, ahh. Give yourself that moment.

Long live the little things and simple joys in life, like this.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I  love to see your Pretty Plate and hear from you!

Make Ahead, No Bake Peanut Butter Pie

Just wait, you’ll catch yourself cutting little slivers here & there because this is just way too good. This pie consists of an Oreo cookie crust with a peanut butter filling that is decadent, pillowy, silky smooth, light and fluffy all at the same.




For the Crust:

  • 32 oreo cookies, cookies and filling
  • 7 TBSP butter, melted

For the Filling: 

  • 8 Oz. cream cheese, softened
  • 1 Cup smooth peanut butter
  • 1 Cup powdered sugar, sifted
  • 8 Oz. cool whip cream, thawed + extra whipped cream (about half a second tub) for the top layer
  • 1 TSP vanilla extract

For Garnish: 

  • Mini unwrapped reese cups, chopped
  • Melted dark chocolate, melted and drizzled on top
  • Peanut butter, warmed and drizzled on top
  1. To make the crust, place all of the oreos in your food processor. Pulse until the oreos are finely ground and crushed.
  2. Melt your 6 TBSP butter and add your crushed oreos to the bowl. Fold the butter into the ground oreos and mix well. Once mixed, transfer to a pie dish and form into the shape of the crust. Press down on the bottom and sides using a cup or your hands and fingers until it is even and smooth. Place in the freezer to harden while you make your filling for about 20 minutes.
  3. To make your filling, Place the paddle attachment on your mixer. In your mixing bowl add your cream cheese block, beat for 30-60 seconds on low. Add in your creamy peanut butter, beat again until mixed and the cream cheese and peanut butter are well combined.
  4. Add in your powdered sugar, cool whip tub and vanilla extract. Beat again until everything is combined and smooth.
  5. Transfer your pie filling to your pie crust. Using a spatula spread out evenly. Lightly tap the bottom of your pan on your counter to even out the filling.
  6. Place in the fridge for at least 4 hours or overnight to harden. Note: Ovenight is best.
  7. When ready, top with extra cool whip, chop your reeses pieces and cups and sprinkle over the top for garnish. Melt your chocolate and melt peanut butter and drizzle over the top.
  8. Serve immediately and keep in the fridge for up to 5 days.
  9. ENJOY!
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October 9, 2023
The ingredient list is missing lemon slices, shallot and garlic.
July 5, 2023
Can I do this in a slow cooker instead of the oven?
October 19, 2021
So delicious!