Move over Reese’s because this incredibly luscious peanut butter Oreo pie is the ultimate dessert for PB and chocolate lovers. An Oreo crust can be made with traditional or gluten-free cookies and topped with a thick layer of chocolate pudding, fluffy peanut butter cream cheese filling, and whipped cream. If you are looking for a make-ahead, virtually no bake pie to celebrate you’ve found the magic recipe!
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Easy Chocolate Peanut Butter Oreo Pie
I’m going to go on the record and say a Reese’s-inspired peanut butter and chocolate dessert is the greatest flavor combo in culinary history. I know that’s a strong statement, but how can you argue against a chocolate peanut butter Oreo pie. I mean, really?
The layers cannot be denied. Just like these viral buckeye turtle brownies, I’m all about the flavor zones coming together into one knock-out dessert. The pie starts with a crunchy chocolate cookie crust. It’s topped with chocolate pudding, then a salty-sweet peanut butter mousse filling. Dollop on the remaining whipped cream (or choose the Cool Whip option) and drizzle with a peanut butter glaze.
If you’d like this dessert to serve a few more people, I suggest layering it in an 8 or 9-inch square baking pan. I’ve made it both ways. Who can resist a peanut butter pie complete with an Oreo crust? It makes a great option for dinner parties, Thanksgiving, or smaller celebrations, while prepping it in a square baking dish helps dish out smaller portions.
Or not. Big ‘ol slaps work too. No judgment here.
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Ingredient Tid Bits
- Peanut butter – Reach for the old school creamy jar for best results. Just like when making this ridiculously-good peanut butter glaze, the consistency of creamy peanut butter smooths out the texture.
- Instant chocolate pudding – Make sure to use a small box of instant pudding, not cook and serve. Also, you will use a lesser amount of milk called for on the box because you want the pudding to be very thick.
- Oreos – With the invention GF oreos this is an equal opportunity dessert! You can use them to make everything from this crust to gloriously fudgy Oreo brownies made gluten-free.
- Heavy whipping cream – Before prepping the peanut butter filling, beat the heavy cream with powdered sugar until whipped cream consistency. Part of it is used to fold in the peanut butter filling (like a mousse), while the rest is used for topping. If you’d rather swap out Cool Whip and save yourself a step, you will need an 8 ounce container.
- Cream cheese – You could use Neufchâtel cheese instead of full-fat cream cheese, if you prefer.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Prep the crust
Making an Oreo crust is easy peasy. Throw the cookies in a food processor (gamer changer!) and blend until there’s really fine crumbs. Add melted butter and pulse to mix.
If you don’t have a food processor, though, no worries. Place the cookies in a ziplock bag and use a rolling pin or meat mallet to crush them to smithereens.
Dump the crumbs in the pie plate or springform pan. Use the bottom of a glass to press down evenly along the bottom and sides. Bake in a 350ºF oven for 10 minutes. This helps to really bind the mixture so it slices without crumbling apart.
Time for the pudding
While the crust is baking and cooling, whisk together the chocolate pudding and milk. It will be a lot thicker than regular pudding, but that’s good. You want it to hold up to slicing. Chill until ready to spread into the cooled crust.
Layer on peanut butter goodness
This might be my favorite layer, but shhhh 🤫 don’t tell the other layers. Beat together the cream cheese with powdered sugar, creamy peanut butter, and vanilla. Once that’s nice and smooth, fold in 1 cup of the whipped cream, reserving the rest for topping. Spread on top of the chocolate.
Cloud of whipped cream and PB drizzle
Now spread that remaining whipped cream on top of the smooth peanut butter layer. To take this to the next level, mix together a little more peanut butter, milk, and powdered sugar and drizzle that on top. So. so. so. good.
Pop it in the fridge and dream about the minute you can dive in at least 4 hours later. It will be agonizing, but worth it.
Next Level Topping Ideas
The Oreo crust recipe doesn’t require all the cookies in the package, so the remaining ones can be used as a garnish. Some other tasty and fun ideas include, chopped Reese’s peanut butter cups, shaved chocolate curls, chopped peanuts, pretzels, mini chocolate chips, chopped Snickers bars, or Reese’s Pieces.
Want to Make This Gluten-Free?
Oh gosh, please do! The only change you’ll have to make is following this recipe for a gluten-free Oreo crust, which includes some easy tips for shaping because you’ll want to make sure the crust is firmly pressed in. I promise, no one will know they are enjoying a GF pie!
Can I Make This a No-Bake Dessert?
Yes, but only if you use traditional Oreos, not gluten-free. Use 24 Oreo cookies with 4 tbsp melted butter. Press into a pie plate and refrigerate 30 minutes before filling. The slices have to be a little more crumbly when slicing versus a baked Oreo crust.
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Dreamy Creamy Oreo Peanut Butter Pie
Ingredients
Peanut Butter Chocolate Pie
- 3.9 box instant chocolate pudding
- 1½ cups milk, 2% at least
- 1½ cups heavy cream, (see recipe notes for Cool Whip substitution)
- ¾ cup powdered sugar, divided
- 8 ounces cream cheese
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Peanut Butter Drizzle
- 1 tablespoon creamy peanut butter
- 2 tablespoons powdered sugar
- 1 tablespoon milk
Instructions
Oreo Crust
- Crush the 26 cookies into fine crumbs. To do this quickly, use a food processor. Otherwise place in a ziplock bag and use a rolling pin to crush into extremely fine crumbs.26 Oreos
- Add the melted butter to the food processor or transfer the crumbs to a bowl and mix with butter to combine.5 tablespoons butter
- Dump the mixture into a 9-inch pie plate, 9 or 8-inch square baking pan. Use a glass bottom to firmly press the crumbs evenly along the bottom of the pan. Use the side of the cup to evenly distribute around the sides. Finally press around the sides and bottom with your hand to make sure everything is compressed.
- Bake 350 for 10 minutes. Cool completely before filling.
Peanut Butter Pie
- While the crust is baking, make the chocolate layer. Whisk together the pudding and milk. It will be very thick. Cover and refrigerate until ready to use.3.9 box instant chocolate pudding, 1½ cups milk
- In a separate large bowl add the heavy cream and ¼ cup powdered sugar. Use whisk attachment of stand mixer or electric beaters to beat until very stiff peaks form. Transfer to another bowl.1½ cups heavy cream, ¾ cup powdered sugar
- For the cream cheese layer, use the same bowl you used for the whipped cream. Don’t worry about cleaning it out. Beat together the cream cheese, ½ cup powdered sugar, peanut butter, vanilla extract, and salt until smooth, scraping down sides. Fold in 1 cup of set aside whipped cream. You can also beat it in on low using the paddle attachment. The remaining whipped cream will be used for topping.8 ounces cream cheese, ½ cup creamy peanut butter, 1 teaspoon vanilla extract, ¼ teaspoon salt
- To assemble, spread the pudding on the bottom of the cooled crust. Dollop the peanut butter mixture on top and then spread with an offset spatula. Top with remaining whipped cream.
- Mix together the peanut butter drizzle and drizzle over the whipped cream. Refrigerate for 4 hours, up to overnight. Top with chopped remaining Oreos before serving. Refrigerate leftovers.1 tablespoon creamy peanut butter , 2 tablespoons powdered sugar, 1 tablespoon milk
Notes
Using Cool Whip
Instead beating together the heavy cream with ¼ cup powdered sugar a 8-ounce container of thawed whipped topping may be used. Fold 1 cup into the peanut butter mixture and use the remaining to top the pie.Make Ahead Freezer Option
The entire pie can be prepped and refrigerated up to 2 days before serving. I recommend saving the peanut butter drizzle and garnish until closer to serving time. Especially if topping with Oreos, these can get a little soft upon refrigeration. To freeze, prep the entire pie, but leave off the garnish. Freeze until solid and then wrap securely with plastic wrap and a layer of foil. Thaw overnight in the refrigerator, sprinkle on garnish and serve.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
