The best no bake M&M pie! With an oreo crust, peanut butter cream cheese filling, chocolate ganache, and of course lots of M&MS!

You guys love our no bake oreo pie and peanut butter cup chocolate pie, so I thought it was time to make an M&M version!

There is such a variety of m&m’s now! I decided to use mini m&m’s for this pie, with a few peanut m&ms on the top of the whipped cream swirls. But you can use which ever are your favorite!

To make this M&M pie a little more fun I decided to incorporate mini M&Ms into the oreo crust. Totally optional.

I forgot how thick the oreo crust is in this recipe! It’s almost a mile high if you use the whole package of oreos. However, if you want more of an average crust, I would suggest only using half the package of oreos and 1/2 stick of butter.

We’ve made these pies (the oreo one, the peanut butter cup one) several times and I’ve discovered that I prefer them frozen rather then just refrigerated. Even when “frozen” the filling is still creamy and easy to cut through, the only thing that gives a little trouble to cut through is the oreo crust. But I figure I can dish out a little elbow grease for a piece of pie.

Pro tip: pull the pie out of the freezer 30 minutes before serving and that will make it easier to slice!

It can be really easy to make this no bake M&M pie gluten free by using gluten free oreos for the crust. All of the other ingredients in the recipe are naturally gluten free, but sadly not calorie free, haha.

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No Bake M&M Pie

The best no bake M&M pie! With an oreo crust, peanut butter cream cheese filling, chocolate ganache, and of course lots of M&MS!
5 from 1 vote
Print Pin Rate
Course: Dessert
Prep Time: 30 minutes
Additional Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 12 servings
Author: Beth

Ingredients

Crust

  • 1 package oreos for crust a whole package of oreos makes a really thick crust FYI!
  • cup M&Ms chopped
  • 1 stick butter 1/2 cup

Filling

  • 2 packages cream cheese 8 oz each
  • 1 cup peanut butter
  • 1 container cool whip 8 oz
  • ¼ cup mini M&Ms

Chocolate Ganache

  • 1 ½ cups semi-sweet chocolate chips
  • ½ cup heavy whipping cream

For the topping

  • additional m&ms
  • whipped cream swirls heavy cream + powdered sugar

Instructions

Oreo Crust

  • Process the oreos in a food processor or blender until fine crumbs remain. In a large bowl, combine the crushed oreos with the melted butter and mini m&ms. Press this mixture evenly into a 10 inch pie pan. Place in fridge until ready to use.

Filling

  • In a large mixing bowl, beat the cream cheese and peanut butter with an electric mixer until well blended.
  • Mix in the cool whip and mini M&MS, until combined. Spread this mixture on the crust and place in the freezer for 30 minutes.

Chocolate Ganache

  • Place chocolate chips in a medium heat-proof bowl. In a small pot over low heat, heat the heavy cream until just before boiling. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes. Use a spatula to stir the mixture until smooth. Allow the ganache to come to room temperature before adding it to the pie.

Topping

  • Before the chocolate hardens, add mini M&Ms to the top of the pie. I also added dollops of whipped cream.
  • Cover the pie with tinfoil and return to the freezer for 4 hours or overnight. Before serving, remove the pie from the freezer and let it sit for a few minutes to make cutting it easier. Cover and freeze or refrigerate any leftovers.

Notes

Pro tip: pull the pie out of the freezer 30 minutes before serving and that will make it easier to slice!

Nutrition

Calories: 743kcal | Carbohydrates: 56g | Protein: 12g | Fat: 54g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 487mg | Potassium: 430mg | Fiber: 4g | Sugar: 36g | Vitamin A: 955IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 5mg
Tried this recipe?Tag @beth_thefirstyear!