If you’re looking for a quick and easy and guaranteed to impress dessert, look no further. You will absolutely fall in LOVE with this no bake Peanut Butter Oreo Pie! Creamy, fluffy, and silky smooth peanut butter over a crunchy Oreo cookie crust….My Lanta! And with zero oven required! 🙌🏼
What’s not to love about an easy, no bake dessert that involves peanut butter and Oreo?!
This Peanut Butter Oreo Pie is an easy, no bake dessert to whip up for your next gathering when you’re in a time crunch. All you need is 5 minutes to mix the ingredients together and a few hours to let it set in the freezer or refrigerator. It’s actually perfect to make the night before and grab on your way out the door!
You can also easily control the consistency of this peanut butter pie! Want a softer pie? Let it set in the refrigerator. Want a firmer one? Let it set in the freezer! It’s totally personal preference. I recommend making this pie twice to decide! 😉
If all that wasn’t enough to convince you to bring this peanut butter pie to your next party, the fact that it’s lightened-up will do the trick! Peanut butter and Oreos are typically rich and calorie dense. To make this dessert lighter, I used peanut butter powder, light Cool Whip, and fat-free cream cheese—with no flavor sacrificed. 🥳️
This incredible Peanut Butter Oreo Pie is an easy, no bake dessert that hits allllll the sweet tooth spots. I know you’ll find yourself making it again and again!
WHY YOU’LL LOVE THIS NO BAKE PEANUT BUTTER PIE
- It’s quick and easy! You need just 5 minutes to combine the ingredients. Let the magic happen in the freezer or fridge!
- No oven required. 🙌🏼
- This pie is lightened up which means no guilt!
- Oreos + peanut butter. Can you name a better combo?!
- You’re guaranteed to impress with this delicious pie.
- What’s not to love about creamy, smooth peanut butter over a crunchy cookie crust!?
INGREDIENTS
- Oreo pie crust – I used a pre-made pie crust to keep things nice and easy.
- Cream cheese – Used to give the pie stability and make it easy to slice. I used fat-free cream cheese, but you can substitute 1/3 reduced fat, regular, Greek, or even vegan cream cheese.
- Protein powder – To add a little punch of protein! I used PEScience Peanut Butter Cookie for a stronger peanut butter flavor, but vanilla would work great, too. You can use my code Laurenfitfoodie to save 10% on PEScience products.
- Vanilla extract – Helps bring our flavors together.
- Liquid stevia – I used my favorite liquid stevia from Amazon. It brings more sweetness to the creamy peanut butter than granulated sweetener does. You can use granulated sweetener, but you may need to add more to reach your desired level of sweetness.
- Peanut butter powder – I used PBFit.
- Cool whip – Tastes DELISH on top of a slice of this pie! Also helps bring depth to our pie batter.
- Reeses cups – optional, for a drool-worthy topping
- Oreo pie crust – optional, but another great and delicious topping idea. Grab two crusts while you’re at the store and use part of one as a crumble 😉 you can use the rest to make my Cookies and Cream Brownies (recipe in Sweets cookbook) or my Oreo Cream Filling!
HOW TO MAKE THIS EASY PEANUT BUTTER OREO PIE
- In the bowl of a standing mixer (or with a hand mixer), add the cream cheese and mix for 1 minute or until creamy.
- Next, add the protein powder, peanut butter powder, liquid stevia, and vanilla. Mix until ingredients are incorporated.
- Fold in half the container of cool whip and stir until completely mixed in.
- Add the pie batter to the bottom of the pie crust and spread out evenly. Then, top the pie with the remaining cool whip and smooth evenly across the pie.
- Cover the pie and place in the freezer for a minimum of 2 hours. You can also place it in the fridge for 4-6 hours if you prefer it softer.
FREEZER vs. REFRIGERATOR
You can either refrigerate or freeze this pie! Refrigerating requires at least 4-6 hours of chilling. The pie firms up nicely and has a softer consistency.
Freezing requires at least 2 hours of chilling. Frozen peanut butter pie ends up more firm than if it were refrigerated. It has a consistency closer to cheesecake or chocolate icebox pie.
I prefer this peanut butter pie frozen, but Simon prefers it out the fridge! It’s totally a personal preference. Either way, this delicious Peanut Butter Oreo Pie is an easy, no bake dessert!
FREQUENTLY ASKED QUESTIONS
You can store it either in the freezer or fridge depending on the consistency you’d like. If you want a softer pie, store in the refrigerator. If you want a firmer pie, store in the freezer.
Yes, this pie is actually better made ahead of time! This allows the pie to come to the perfect temperature and also allows the flavors to come together. I would store it in the freezer and then transfer to the fridge 1-2 hours before serving.
Yes! Regular cream cheese, 1/3 reduced fat, Neufchâtel cheese, Greek cream cheese, or vegan cream cheese all work great in this recipe! I have included the nutrition information if you need to use 1/3 reduced fat cream cheese instead in the recipe card below under “Notes.”
Sure! Any pie crust you want will work fine.
MORE DELICIOUS NO BAKE DESSERTS
WANT TO MAKE THIS RECIPE?
If you try this peanut butter Oreo pie and love it, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
No-Bake Peanut Butter Oreo Pie
If you’re looking for a quick and easy and guaranteed to impress dessert, look no further. You will absolutely fall in LOVE with this Peanut Butter Oreo Pie! Creamy, fluffy, and silky smooth peanut butter over a crunchy Oreo cookie crust….My Lanta! And with zero oven required! 🙌🏼
Ingredients
- 1 pre-made Oreo pie crust
- 8-oz. softened cream cheese- I used fat-free, any kind works
- 1/4 cup vanilla protein powder (30g) - can omit
- 2 Tbsp peanut butter powder (16g)
- 1 tsp liquid stevia
- 1 tsp pure vanilla extract
- 8-oz. lite Cool Whip, softened and separated
Optional Topping Ideas for Presentation:
- Reese’s miniature, chopped
- Extra Oreo pie crust, crumbled or Oreo cookies
- Peanut butter drizzle
Instructions
- In the bowl of a stand mixer (or with a hand mixer), add the cream cheese and mix for 1 minute or until creamy.
- Add the protein powder, peanut butter powder, liquid stevia, and vanilla; mix again until ingredients are incorporated.
- Fold in half the container of cool whip and stir until it is completely mixed in.
- Add the peanut butter mixture to the bottom of the pie crust and spread out evenly. Then, top the pie with the remaining cool whip and smooth evenly across the pie.
- Cover the pie and place in the freezer for a minimum of 2 hours.
- When ready to serve, top with chopped Reese’s and crumbled oreo pie crust, if desired, and enjoy!
For a softer pie, keep stored in the fridge, for a more solid pie, keep stored in the freezer and let defrost at room temperature for 30 minutes before eating.
Notes
MFP entry: LFF Peanut Butter Oreo Pie
Nutrition Information:
Yield:
8Serving Size:
1/8 of pie (84g)Amount Per Serving: Calories: 229Total Fat: 8.8gSaturated Fat: 4.3gCarbohydrates: 27.8gFiber: 1.1gSugar: 13.3gProtein: 9.5g
Another amazing dessert by Lauren. This didnt last more than a few days in our house.
How did you make the peanut butter sauce on top? Did you heat up some regular peanut butter or use a PB2 Powder mix?