Creamy peanut butter mousse filling in a chocolate cookie crust
No-Bake Peanut Butter Pie
Prep Time
20 min
Cook Time
0 min
Total Time
4 hr 20 min
Servings
10
1 nine-inch pie
Difficulty
Easy
Cost
Budget
$
No-Bake Peanut Butter Pie
Creamy peanut butter mousse filling in a chocolate cookie crust
★4.3(22)
A luscious no-bake peanut butter mousse pie in a chocolate Oreo crust. Rich, creamy, and an absolute crowd-pleaser.
20m
Prep Time
0m
Cook Time
260m
Total Time
10
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This no-bake peanut butter pie is pure indulgence — a thick, creamy peanut butter mousse filling piled into a crunchy chocolate Oreo cookie crust. It is the kind of dessert that makes people close their eyes and moan with every bite.
The filling is a simple combination of cream cheese, peanut butter, powdered sugar, and whipped cream. It sets up in the freezer into something that is part pie, part cheesecake, part frozen dessert — and entirely addictive. Drizzled with chocolate ganache and scattered with chopped peanuts, it is a showstopper.
Best of all, there is no oven required. Mix, assemble, freeze, and serve. This is the dessert to make when you want maximum impact with minimal effort.
Ingredients
- 25 Oreo cookies, crushed (crust)
- 4 tablespoons unsalted butter, melted (crust)
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/2 cup semi-sweet chocolate chips (topping)
- 1/4 cup heavy cream (topping)
- 1/4 cup chopped roasted peanuts (topping)
Instructions
- 1
Mix crushed Oreos and melted butter. Press firmly into a 9-inch pie plate. Freeze 10 minutes.
- 2
Beat cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla, beating until combined.
- 3
In a separate bowl, whip cream to stiff peaks.
- 4
Fold whipped cream into the peanut butter mixture until no white streaks remain.
- 5
Pour into the prepared crust and smooth the top. Freeze for at least 4 hours.
- 6
For the topping, heat 1/4 cup cream and pour over chocolate chips. Let sit 2 minutes, then stir until smooth. Drizzle over the frozen pie.
- 7
Sprinkle with chopped peanuts. Let sit 10 minutes at room temperature before slicing.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Oreo crustGraham cracker crust
Traditional alternative that also pairs well with peanut butter
Peanut butterAlmond or cashew butter
For peanut-free diets — same technique
Chocolate drizzleCaramel sauce
Another delicious option for the topping
Tips & Storage
Pro Tips
Use conventional peanut butter (not natural) for the best texture.
Let the pie sit at room temperature for 10-15 minutes before slicing for easier cutting.
The pie can be served frozen (like ice cream pie) or semi-frozen (like mousse).
For extra peanut butter flavor, swirl additional PB into the filling before freezing.
Storage
Freeze covered for up to 2 weeks. Refrigerate for up to 4 days (softer texture).
Reheating
Not applicable. Serve from the freezer, letting it soften 10-15 minutes before slicing.
Nutrition Facts
Per serving (1 slice (1/10 pie)) · 10 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates36g
Fat28g
Fiber2g
Sugar24g
Sodium250mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a graham cracker crust instead?
- Yes. Graham cracker crust works beautifully too — it is just a different flavor profile.
- Can I use almond butter?
- Yes, almond butter or cashew butter both work for a peanut-free version.
- Why is my filling runny?
- The cream may not have been whipped stiff enough, or the pie needs more time in the freezer.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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