Looking for a decadent and easy-to-make dessert? This Oreo Peanut Butter Pie is the ultimate treat for peanut butter lovers! Featuring a creamy peanut butter filling, a crunchy Oreo crust, and a fluffy topping of Cool Whip, this no-bake pie is perfect for parties, holidays, or any special occasion. The combination of rich peanut butter, Oreos, and maple syrup creates a delightful flavor that will satisfy every sweet tooth.
This recipe is simple to make and can be prepared in advance, making it a great choice for busy bakers. Plus, it offers the flexibility to make dairy-free or gluten-free versions, ensuring everyone can enjoy it. Whether you choose to bake the crust or keep it no-bake, this dessert is sure to impress your guests.

Ingredients:
- 24 Oreos
- 6 tablespoons dairy-free butter, melted (not too hot)
- 8 oz cream cheese (1 package), softened
- 8 oz container of Cool Whip, thawed
- ¾ cup creamy peanut butter
- ¼ cup maple syrup
- 2 tablespoons powdered sugar (optional)
Instructions:
- In a food processor or blender, combine the Oreos and melted butter. Pulse until the Oreos are finely crumbled.
- Pour the Oreo mixture into a pie pan and press it down firmly to form a crust along the bottom and sides.
- For a no-bake crust: Refrigerate the pie crust for 30 minutes.
- For a baked crust: Preheat the oven to 350°F (175°C). Bake the crust for 10-12 minutes, then remove from the oven and place on a baking rack to cool. Let it cool for at least 30 minutes before adding the filling.
- In a large mixing bowl, combine the softened cream cheese, peanut butter, maple syrup, and optional powdered sugar. Use a hand mixer to blend until smooth and creamy.
- Gently fold in the thawed Cool Whip until fully incorporated, then mix until the filling is smooth.
- Spread the peanut butter mixture evenly over the cooled pie crust.
- If desired, top with additional Cool Whip or crushed Oreos for extra decoration.
- Cover the pie and refrigerate for 3-4 hours, or overnight, to allow it to set.
Why You’ll Love This Recipe
This Oreo Peanut Butter Pie combines the irresistible flavors of creamy peanut butter, rich Oreos, and fluffy Cool Whip, making it the perfect dessert for peanut butter lovers. The no-bake option is incredibly simple, and the baked crust adds an extra depth of flavor. Whether you’re looking for a decadent dessert to impress at parties or a treat for family gatherings, this pie is guaranteed to be a hit!
Tips
- Be careful not to melt the butter too hot when mixing it with the Oreos, as it may cause the crust to become too soggy.
- If you prefer a firmer crust, opt for the baked version and ensure it is fully cooled before adding the filling.
- For an extra creamy filling, make sure the cream cheese is softened to room temperature to blend easily.
- If you’re in a hurry, refrigerating the pie for just 3 hours will set it, but overnight gives the best texture.
Variations and Substitutions
- Crust Options: Use gluten-free Oreos or other cookie options if needed.
- Nut-Free Version: Swap the peanut butter with sunflower seed butter or another nut butter alternative.
- Dairy-Free Option: Use dairy-free cream cheese and Cool Whip for a completely dairy-free dessert.
- Sweetener Variations: Replace maple syrup with agave or honey if preferred, and adjust sweetness levels to taste.
FAQs
Can I make this pie ahead of time?
Yes! This pie is perfect for making ahead of time. It should be refrigerated for at least 3 hours, but it’s even better if left overnight to fully set.
Can I freeze this pie?
Yes, you can freeze the pie for up to 2 weeks. Just make sure to wrap it tightly in plastic wrap or foil before freezing. Thaw in the refrigerator for a few hours before serving.
Can I use crunchy peanut butter?
Yes, crunchy peanut butter will add extra texture to the pie, giving it more bite if that’s your preference.
Serving Suggestions
- Serve this Oreo Peanut Butter Pie as a stand-alone dessert, or pair it with a scoop of vanilla ice cream for an indulgent treat.
- Top each slice with a drizzle of chocolate sauce or chopped peanuts for added texture and flavor.
- This pie makes an excellent dessert for any holiday celebration, potluck, or dinner party. Enjoy it alongside other favorites like chocolate desserts or fruit pies for a well-rounded dessert table.
Oreo Peanut Butter Pie
12
servings20
minutes1
hourIngredients
24 Oreos
6 tablespoons dairy-free butter, melted (not too hot)
8 oz cream cheese (1 package), softened
8 oz container of Cool Whip, thawed
¾ cup creamy peanut butter
¼ cup maple syrup
2 tablespoons powdered sugar (optional)
Directions
- In a food processor or blender, combine the Oreos and melted butter. Pulse until the Oreos are finely crumbled.
- Pour the Oreo mixture into a pie pan and press it down firmly to form a crust along the bottom and sides.
- For a no-bake crust: Refrigerate the pie crust for 30 minutes.
- For a baked crust: Preheat the oven to 350°F (175°C). Bake the crust for 10-12 minutes, then remove from the oven and place on a baking rack to cool. Let it cool for at least 30 minutes before adding the filling.
- In a large mixing bowl, combine the softened cream cheese, peanut butter, maple syrup, and optional powdered sugar. Use a hand mixer to blend until smooth and creamy.
- Gently fold in the thawed Cool Whip until fully incorporated, then mix until the filling is smooth.
- Spread the peanut butter mixture evenly over the cooled pie crust.
- If desired, top with additional Cool Whip or crushed Oreos for extra decoration.
- Cover the pie and refrigerate for 3-4 hours, or overnight, to allow it to set.
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