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Creamy no-bake peanut butter pie slice with Oreo cookie crust and chocolate peanut butter cups.

Easy No-Bake Peanut Butter Pie

A rich and fluffy peanut butter cream cheese pie made with a chocolate Oreo crust, whipped topping, and chocolate peanut butter cups. No oven required!
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Ingredients Method Notes

Ingredients
  

  • 1 prepared 9-inch Oreo cookie pie crust
  • 8 ounces cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 ounces Cool Whip thawed
  • Mini peanut butter cups chopped, for topping (optional)
  • Chocolate syrup for drizzling (optional)

Method
 

  1. Place the prepared Oreo cookie crust on a flat surface.
  2. In a large mixing bowl, beat softened cream cheese and creamy peanut butter until smooth.
  3. Add powdered sugar and vanilla extract. Beat until thick and creamy.
  4. Gently fold in thawed Cool Whip until fully combined.
  5. Spoon the peanut butter filling into the prepared chocolate crust.
  6. Smooth the top using an offset spatula or spoon.
  7. Cover loosely and refrigerate for at least 4 hours or overnight.
  8. Decorate with chopped mini peanut butter cups and chocolate syrup before serving.
  9. Slice into 8 portions and serve chilled.

Notes

Use room-temperature cream cheese for a smooth filling.
Regular creamy peanut butter works best.
Fold whipped topping gently to maintain a fluffy texture.
Refrigerate for at least 4 hours before slicing.
Store covered in the refrigerator for up to 3–4 days.
Freeze for up to 2 months.