Easy Peanut Butter Pie with Cool Whip

A slice of creamy no bake peanut butter pie with a chocolate cookie crust, topped with whipped cream and chopped peanut butter cups, being lifted from a glass pie dish.

4.40 from 38 ratings

Easy Peanut Butter Pie with Cool Whip

A no bake peanut butter pie with an Oreo crust, a fluffy cream cheese and Cool Whip filling, and fresh whipped cream on top. Chill at least 4 hours for clean slices.

Prep Time20

Additional Time4

Total Time4 20

Course: Dessert

Cuisine: American

Keyword: no bake peanut butter pie, no bake pie, peanut butter pie, peanut butter pie easy, peanut butter pie recipe, reeses pie

Servings: servings

Author: Beth

Equipment

Ingredients

Crust

1 package oreos 14.3 oz, 36 oreos
7 Tbsp (98g) unsalted butter melted

Peanut Butter Filling

8 oz (226g) cream cheese softened
½ cup (56g) powdered sugar
1 cup (270g) creamy peanut butter
8 oz (226g) cool whip thawed, 1 container

Whipped Cream

1 cup (236ml) heavy cream
¼ cup (28g) powdered sugar
1 tsp vanilla extract
Reese's Cups for decoration

Instructions

Crust: Process the Oreos in a food processor or blender into fine crumbs. Stir in the melted butter. Press evenly into a 9 or 10 inch pie pan, packing it down with the bottom of a measuring cup. Chill while you make the filling.
1 package oreos, 7 Tbsp (98g) unsalted butter
Filling: Beat the cream cheese, powdered sugar and peanut butter with an electric mixer until smooth. Add the Cool Whip and mix on low just until combined. Spread over the crust.
8 oz (226g) cream cheese, 1/2 cup (56g) powdered sugar, 1 cup (270g) creamy peanut butter, 8 oz (226g) cool whip
Chill: Cover with plastic wrap and refrigerate at least 4 hours (overnight is best), or freeze for 3 hours.
Whipped cream: Right before serving, chill a metal or glass bowl and beaters in the freezer for 15 minutes. Beat the heavy cream, powdered sugar and vanilla for 4 to 5 minutes, until stiff peaks form.
1 cup (236ml) heavy cream, 1/4 cup (28g) powdered sugar, 1 tsp vanilla extract
Finish: Spoon the whipped cream over the pie, top with chopped Reese's cups, and slice with a sharp, thin knife.
Reese's Cups

Video

Notes

Gluten-Free: Use gluten free Oreos for the crust. Everything else is naturally gluten free, but check the label on your Reese's cups, especially the holiday shapes.

To Store: Cover the pie with plastic wrap and keep it in the fridge for up to 3 days.

To Make Ahead: Make the crust and filling the day before and chill overnight. Whip the cream and add it right before serving.

To Freeze: Freeze the pie before adding the whipped cream. Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge, then top with fresh whipped cream.

Nutrition