This No Bake Peanut Butter Pie Recipe with Oreo crust and silky chocolate ganache is a rich, creamy dessert that comes together in just minutes, no oven required. With a buttery cookie crust, fluffy peanut butter filling, and glossy ganache topping, it's the perfect make-ahead treat for summer gatherings, church potlucks, or cozy nights at home. Simple, kid-friendly steps make it great for baking with little helpers, and the decadent flavor makes it a guaranteed crowd-pleaser. Prep Time: 25 minutes | Chill Time: 3+ hours | Yield: Serves 8-10
The Best No Bake Peanut Butter Pie Recipe
This pie is perfect for summer entertaining when the last thing you want to do is heat up your kitchen. It's also a fantastic make-ahead dessert, meaning less stress on the day you're hosting. Plus, it's the kind of recipe where kids can join in, whether they're pressing crust or licking the peanut butter spoon. Whether you're serving it at a backyard barbecue, bringing it to a potluck, or just making it for a Tuesday treat (we don't judge), it's a guaranteed crowd-pleaser.
And if you're planning a full dessert spread for a family gathering, these White Chocolate Chip Snickerdoodle Cookies are another fun, crowd-friendly favorite that's easy for kids to help with too.
Jump to:
- The Best No Bake Peanut Butter Pie Recipe
- This Recipe Feels Like Summer
- Why You'll Love This Recipe
- Ingredients
- Step-by-Step Instructions
- Kendra's Tips for Success
- Make Ahead and Storage Tips
- Recipe FAQs
- The Perfect No Bake Dessert
- Recipe
- Final Thoughts and Serving Ideas
- Follow Along for More Recipes & Real Life
- If You Loved This, Don't Miss These
- Comments
This Recipe Feels Like Summer
If you've ever wanted a dessert that tastes like a giant, elegant peanut butter cup, this No Bake Peanut Butter Pie is it. Creamy, dreamy peanut butter filling, a decadent chocolate ganache topping, and a buttery Oreo crust all come together in a dessert that's as impressive as it is easy. This peanut butter pie recipe is everything I love in a summer dessert: creamy, no-fuss, and ready to impress.
Growing up, there was always one pie that disappeared before the tea glasses were refilled, and this was it. Rich, creamy, and topped with a silky chocolate ganache, this No Bake Peanut Butter Pie Recipe is everything you want in a warm-weather dessert. No oven required, simple steps, and a flavor that feels like a homemade peanut butter cup in pie form.
This is the dessert I make when friends are coming over, when the kids want to help in the kitchen, or when I just need something easy that I know will make everyone smile. The Oreo crust gives it a little crunch, the peanut butter filling is impossibly smooth, and that chocolate ganache? It's the crown on top.
Why You'll Love This Recipe
No baking required (or just 10 minutes for the crust if you prefer homemade over pre-made).
Perfect make-ahead dessert: in fact, it's even better the next day.
Peanut butter + chocolate perfection: rich, indulgent, and just sweet enough.
Customizable: switch up the crust, add toppings, or make it mini for individual servings.
Family-friendly: kids can help crush Oreos, measure ingredients, and mix the filling. Want more ideas for baking with little ones? Check out our full guide on Baking with Kids for tips, tools, and fun ways to get them involved.
Ingredients
Oreo Pie Crust
- 24 Oreo cookies (original, not double-stuff)
- 5 tablespoon melted butter
Peanut Butter Pie Filling
- 1 cup heavy cream
- ¼ cup powdered sugar
- 8 oz cream cheese (softened)
- 1 ½ cups creamy peanut butter
- ¾ cup powdered sugar
- 1 tablespoon vanilla paste (or pure vanilla extract)
Chocolate Ganache
- 6 oz dark chocolate (chopped)
- 3 oz heavy cream
Step-by-Step Instructions
1. Make the Oreo Pie Crust
- Crush the Oreos: Use a food processor to pulse cookies until they become fine crumbs. This is the perfect job for little hands; crushing Oreos is basically kitchen therapy for kids (and adults).
- Add butter: With the processor running, drizzle in melted butter until combined.
- Form the crust: Press mixture evenly into a pie plate.
- Bake or chill: Bake at 350°F for 10-12 minutes OR refrigerate for 30 minutes if skipping the bake step. Let cool completely.
2. Make the Peanut Butter Filling
- In a mixing bowl, whip the heavy cream and ¼ cup powdered sugar on high speed until medium/stiff peaks form. Set aside.
- In another bowl, beat cream cheese, peanut butter, ¾ cup powdered sugar, and vanilla paste until smooth and creamy.
- Fold the whipped cream into the peanut butter mixture until no streaks remain.
3. Make the Ganache
- Heat heavy cream in the microwave until almost boiling.
- Add chopped dark chocolate and stir until melted and smooth.
4. Assemble the Pie
- Spread peanut butter filling evenly into cooled crust.
- Pour ganache over the top and spread evenly. (This is another fun job for kids, just hand them an offset spatula and watch them beam with pride as they help finish the pie.)
- Refrigerate for at least 3 hours, preferably overnight.
- Serve with fresh whipped cream, chocolate shavings, or crushed Oreos.
Kendra's Tips for Success
Use block cream cheese: Always start with full-fat block cream cheese, not whipped or spreadable. It's the secret to that velvety-smooth filling. If it's a little cold, give it 10-15 minutes on the counter before mixing; your mixer (and your arms) will thank you.
Chill before slicing: This pie sets best when it's had a proper nap in the fridge. Give it at least 3 hours, but overnight is my go-to for picture-perfect slices that hold their shape. Trust me; it's worth the wait.
Make it kid-friendly: Let the kids be in charge of crushing Oreos for the crust. It's basically kitchen therapy for little hands, and it makes them proud to say they helped make dessert.
Switch up the crust: Oreo is classic, but graham crackers, chocolate wafers, or even pretzels give it a whole new personality. A pretzel crust with peanut butter filling? Sweet-salty magic.
Ganache secrets: For a rich, not-too-sweet topping, use good quality dark chocolate. If you've got a sweeter tooth, swap in semi-sweet chocolate. Heat the cream until it's just about to boil, pour over chopped chocolate, let it sit, then stir gently until glossy. Don't rush it, this is the silky crown your pie deserves.
(Love rich chocolate desserts? You'll also want to bookmark our Flourless Chocolate Cake, intense, fudgy, and gluten-free.)
Make it mini: This filling works beautifully in muffin tins lined with cupcake wrappers for individual portions. They chill faster and look adorable on a dessert table.
Freezer stash: This pie freezes like a dream. Wrap tightly and store for up to a month. Thaw overnight in the fridge and it'll taste just as good as the day you made it.
Make Ahead and Storage Tips
This pie is a make-ahead dream. In fact, it improves as it chills.
- Make ahead: Prepare up to 24 hours before serving and keep refrigerated.
- Store: Cover tightly with plastic wrap or foil and refrigerate for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.
Looking for another make-ahead dessert that's just as impressive? Try our Pumpkin Cheesecake, rich, spiced, and perfect for fall gatherings.
Recipe FAQs
Absolutely! In fact, this pie is even better the next day because the filling and ganache have time to set perfectly. You can make it up to 24 hours in advance and store it in the refrigerator until serving.
Nope. You can skip baking entirely and just chill the crust for at least 30 minutes before adding the filling. Baking helps the crust hold together a bit better, but if you're short on time or keeping it 100% no-bake, chilling works just fine.
Yes! A pre-made Oreo or chocolate pie crust works well for this recipe. I prefer homemade for the richer, fresher flavor, but store-bought is a great shortcut when you need to save time.
Use creamy, no-stir peanut butter for the smoothest texture. Natural peanut butter with oil separation can make the filling grainy and harder to set.
The key is to heat the cream until it's just about to boil, pour it over finely chopped chocolate, let it sit for a minute, and then stir slowly until silky. Over-stirring or using chocolate that's too cold can dull the shine.
Yes! Wrap the pie tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. The texture holds up beautifully after freezing.
Definitely. This recipe works wonderfully in muffin tins lined with cupcake wrappers, or in small jars for an individual dessert presentation. Just reduce the chill time slightly since smaller portions set faster.
The Perfect No Bake Dessert
When the weather's hot and you want something sweet without turning your kitchen into a sauna, no bake desserts are the answer. This pie has all the flavor and texture of a bakery-worthy dessert without the fuss of baking, and without heating up the oven.
Plus, it's a great recipe for involving kids in the kitchen. Little ones can crush Oreos for the crust or help stir the filling. With no eggs and no stove-top cooking, it's a safe and fun activity for family baking days. Around here, it's a staple for our summer table. This is the kind of dessert that disappears before the iced tea pitchers run empty. Friends expect it, family requests it, and it always feels like home.
If you make this No Bake Peanut Butter Pie, we'd love to see it! Share your photos on Instagram and tag @TheBakersTableSC. For more no bake dessert ideas, check out The Best No Bake Oatmeal Cookies - our most loved family treat!
Recipe
No Bake Peanut Butter Pie with Oreo Crust and Chocolate Ganache
Equipment
- 1 food processor (for crushing Oreos)
- 1 9-inch pie plate
- 1 stand mixer (for whipping cream and mixing filling)
- 1 Rubber Spatula (for folding whipped cream and spreading filling)
- 1 Small saucepan (for heating cream for ganache)
- Mixing Bowls (large and medium)
- Measuring Cups and Spoons
- Knife (for slicing)
Ingredients
Oreo Pie Crust
- 24 Oreo cookies original
- 5 tablespoon unsalted butter melted
PB Pie Filling
- 1 cup heavy cream
- ¼ cup powdered sugar
- 8 oz cream cheese softened
- 1 ½ cups creamy peanut butter
- ¾ cup powdered sugar
- 1 tablespoon vanilla paste
Ganache
- 6 oz dark chocolate chopped
- 3 oz heavy cream
Instructions
- Make the crust. Preheat oven to 350°F. Pulse Oreos in a food processor to fine crumbs. With the processor running, drizzle in melted butter. Press crumbs firmly into a 9 inch pie plate. Bake 10 to 12 minutes. Cool completely.
- Whip the cream. In a large bowl, beat heavy cream and ¼ cup powdered sugar to medium stiff peaks. Set aside.
- Make the filling. In another bowl, beat cream cheese, peanut butter, ¾ cup powdered sugar, and vanilla paste until smooth. Gently fold in whipped cream until fully combined.
- Fill the crust. Spread the peanut butter filling into the cooled crust; level the top.
- Make the ganache. Warm heavy cream until steaming. Pour over chopped chocolate; let sit 1 minute. Stir until smooth and glossy.
- Finish and chill. Pour ganache over the filling; tilt to coat evenly. Refrigerate at least 3 hours to set. Overnight is best.
- Serve. Slice with a warm knife for clean edges. Add whipped cream if you like.
Notes
-
Recipe Notes
- Make Ahead: This pie sets beautifully when chilled for at least 3 hours, and can be made up to 24 hours in advance.
- Peanut Butter Tip: Use creamy, no-stir peanut butter for the smoothest texture. Natural peanut butter can cause the filling to separate.
- Crust Options: For a twist, try a graham cracker or pretzel crust for a sweet-salty combo.
- Ganache Shine: Heat the cream until just about to boil, then pour over finely chopped chocolate and stir slowly for a glossy finish.
- Freezer-Friendly: Wrap tightly and freeze for up to 1 month; thaw in the fridge before serving.
- Chill Overnight: For the cleanest slices, refrigerate overnight before cutting.
- Chocolate Choice: Use good quality dark chocolate for a richer ganache.
- Sweeter Option: For a sweeter ganache, use semi-sweet chocolate instead of dark.
Nutrition
Final Thoughts and Serving Ideas
This no bake peanut butter pie with Oreo crust and chocolate ganache is a rich, creamy dessert perfect for summer gatherings, holidays, or any time you want an easy make-ahead treat. With its smooth peanut butter filling, crunchy Oreo cookie crust, and decadent chocolate topping, it's a crowd-pleasing pie that comes together quickly without turning on the oven.
This easy peanut butter pie recipe is ideal for potlucks, backyard BBQs, or family celebrations, and can be made ahead for stress-free entertaining. Whether you call it an Oreo peanut butter pie, chocolate peanut butter pie, or no bake dessert, this recipe delivers on flavor, texture, and presentation every single time.
Follow Along for More Recipes & Real Life
About Kendra Boettner
Hi, I'm Kendra, wife, mom of three, and the baker behind The Baker's Table. After 20+ years baking at home, including time working in professional kitchens, these are some of my favorite recipes I've learned along the way.
🧁 Want to see more? Join me on Instagram, Facebook, and Pinterest
1️⃣ My 'The Best No Bake Oatmeal Cookie" was my #1 recipe in 2025! Easy and kid friendly!
📋 Here are Kendra's favorite recipes
🍪 Or start with some of our readers' favorites:
- The Best Easy Pie Crust Recipe (Flaky and Foolproof)
- The Best Homemade Brownies (Chewy, Fudgy!)
- Lemon Meringue Bars with Swiss Meringue
- Cake Pucks Made Easy (Cake Pops without the Sticks)
- No-Bake Chocolate Mousse Pie with Oreo Crust
🔗 The Baker's Table is Featured in:
Comments
No Comments