If you love peanut butter, then you’re going to love this No Bake Peanut Butter Pie with peanut butter cups in an Oreo cookie crust. Pie recipe made without Cool Whip!
When you think of birthdays, I’m guessing you think of cake, such as my yellow cake from scratch or small chocolate cake.
But have you ever thought about birthday pie?
This No Bake Peanut Butter Pie is nicknamed the birthday pie because that’s when I usually make it – twice for coworkers at my previous job and a few times for my brother.
It’s a rich and creamy no bake peanut butter pie without Cool Whip packed full of peanut butter cups in an Oreo cookie crust.
Instead of Cool Whip, I made homemade whipped cream to fold into the cream cheese filling.
If you’re anything like me, you love making homemade desserts from scratch.
A lot of similar recipes call for pre-made crusts and whipped topping, but there’s something special about going all in. Plus there’s more love put into it.
The texture is reminiscent of cheesecake, similar to my No Bake Blueberry Cheesecake Pie but with peanut butter instead of fruit.
Of course you don’t have to wait for someone’s birthday to make this peanut butter no bake pie! Make it any day of the year, especially during the summer as it gets too hot to turn on your oven.
One bite and you’ll never want a traditional birthday cake again.
Ingredients For No Bake Peanut Butter Pie
To make this peanut butter pie (no bake), you’ll need the following ingredients:
- Oreo cookie crumbs: I like a chocolate peanut butter pie, but you can also use graham crackers or Nutter Butter cookies.
- Butter: Binds the crumbs together for the crust.
- Heavy whipping cream: Typically no bake pies are made with pre-made whipped topping (Cool Whip), but I wanted to go one step further and make homemade whipped cream to fold into the filling.
- Cream cheese: Use a block of full-fat cream cheese (not whipped or in a tub). Using low fat and especially fat free may result in a watery filling.
- Powdered sugar: Sweetens the filling as well as helps thicken it.
- Peanut butter: Use standard processed peanut butter, not natural as the oil tends to separate.
- Vanilla: Makes the peanut butter taste extra peanut buttery (much like salt would)
- Peanut butter cups: Adds texture as well as more peanut butter flavor.
How To Make No Bake Peanut Butter Pie
To make your peanut butter no bake pie, first make the crust by stirring together the Oreo crumbs and melted butter.
Pat into a 9 inch pie plate then refrigerate while you work on the no bake filling.
Next, beat your heavy cream on high speed until it thickens and stiff peaks form. That means when you pull the beater up, peaks will form and not fall over.
Transfer your whipped cream to another bowl and keep cold in the refrigerator.
In the same mixing bowl (no need to clean as long as you got all of the whipped cream out), beat together the cream cheese, sugar, peanut butter, and vanilla until smooth and creamy.
Scrape down the bowl then fold in your whipped cream until no white streaks remain. Don’t know what that means? Learn how to fold whipped cream from The Kitchn.
Fold in half of your peanut butter cups then transfer to your cookie crust. Top with the remaining peanut butter cups then chill for at least 4 hours.
How To Freeze No Bake Peanut Butter Pie
Sometime life gets too busy and you need to prepare your peanut butter no bake pie a few days before serving it.
Luckily for you, this peanut butter pie without Cool Whip freezes well!
First, freeze your pie uncovered for 1 hour. This firms up the filling so your plastic wrap doesn’t stick to it.
Next, cover in plastic wrap then aluminum foil. Freeze for up to 3 months.
To serve, let sit at room temperature for 20-30 minutes or until it’s soft enough to cut with a knife.
More No Bake Dessert Recipes
Loved this peanut butter pie (no bake) recipe? Check out these other no bake dessert recipes:
- 2 cups chocolate sandwich cookie crumbs, such as Oreo (keep filling in cookies when crushing)*
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, melted
- 1/2 cup heavy whipping cream, cold
- 8 ounces (1 block or 8 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
- 3/4 cup powdered sugar, sifted
- 1/2 cup smooth processed peanut butter (not natural)
- 1 teaspoon vanilla extract
- 2 cups chopped peanut butter cups
- In a large bowl, mix together the cookie crumbs and butter. Pat into a 9-inch pie plate. Refrigerate while you work on the filling.
- In a large mixing bowl (with whisk attachment if using stand mixer), beat the heavy cream on high speed until it thickens and stiff peaks form, roughly 2-3 minutes (when you pull the beaters up, peaks will form and not fall over). Transfer to another bowl and keep cold in the refrigerator.
- In the same mixing bowl (no need to clean bowl - switch to paddle if using stand mixer), beat together the cream cheese, sugar, peanut butter, and vanilla until smooth and creamy, about 2-3 minutes.
- Scrape down the bowl then fold the whipped cream into the peanut butter mixture until no white streaks remain then fold in 1 cup peanut butter cups.
- Spread into the chilled cookie crust and top with the remaining 1 cup peanut butter cups, gently pressing down so they stick to the filling. Refrigerate at least 4 hours or overnight until firm (you can speed up this process in the freezer).
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Originally published May 15,2015