Description
This Decadent Oreo Peanut Butter Pie is a luscious no-bake dessert combining a rich Oreo crust with creamy peanut butter filling, topped with smooth chocolate pudding and fluffy whipped topping. Perfect for celebrations or a special treat, this easy-to-make pie requires no baking and uses simple ingredients to achieve layers of indulgent flavors and textures.
Ingredients
Scale
Crust
- 24 Chocolate Creme Cookies (Substitute with gluten-free cookies for gluten-free option)
- 1/2 cup Butter (Use dairy-free butter for dairy-free versions, melted)
Peanut Butter Filling
- 8 oz Cream Cheese (softened to room temperature)
- 1 cup Oat Milk (or regular dairy milk or almond milk)
- 1 cup Creamy Peanut Butter (crunchy peanut butter can be used for extra texture)
- 1/2 cup Powdered Sugar (adjust to taste)
Chocolate Pudding Layer
- 1 package Instant Chocolate Pudding (use vegan pudding mix for dairy-free option)
- Milk amount as per pudding package instructions, reduce by 1/2 cup if using dairy-free milk
Toppings
- 1 cup Whipped Topping (use dairy-free whipped topping to keep it vegan-friendly)
- Chopped Peanuts (for sprinkling)
- Crushed Oreos (for sprinkling)
Instructions
- Make the Oreo Crust: Crush the chocolate creme cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with melted butter until well combined. Press the mixture evenly into the bottom of a 7″x10″ baking dish to form the crust. Chill in the refrigerator while preparing the filling to set the crust.
- Prepare the Peanut Butter Filling: In a large mixing bowl, beat together the softened cream cheese, oat milk, creamy peanut butter, and powdered sugar until the mixture is smooth and creamy with no lumps. Spread this peanut butter filling evenly over the chilled Oreo crust to create the first layer of the pie.
- Make the Chocolate Pudding Layer: Prepare the instant chocolate pudding according to the package instructions. If using a dairy-free milk substitute, reduce the milk quantity by half a cup to achieve proper consistency. Once prepared and set, spread the chocolate pudding evenly over the peanut butter filling layer.
- Add the Toppings: Top the pie with a generous layer of whipped topping, spreading it evenly. Sprinkle chopped peanuts and crushed Oreos over the whipped topping for added crunch and decorative finish.
- Chill and Serve: Cover the pie with plastic wrap and refrigerate for at least 4 hours to allow all layers to set and flavors to meld. Once chilled, slice into portions, serve, and enjoy this decadent no-bake pie.
Notes
- For a gluten-free version, substitute the chocolate creme cookies with gluten-free cookies.
- Use dairy-free butter and vegan pudding mix to make this pie dairy-free and vegan-friendly.
- Crunchy peanut butter can be used instead of creamy for added texture.
- Adjust powdered sugar quantity based on your desired sweetness.
- Ensure cream cheese is softened to make mixing easier and to avoid lumps.
- Chilling the pie for at least 4 hours ensures a firm set and better sliceability.
