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Creamy No-Bake Peanut Butter Pie Recipe with Oreo Crust and Chocolate Ganache

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A quick and easy no-bake peanut butter pie featuring a crunchy Oreo crust, creamy peanut butter filling, and a silky chocolate ganache topping. Perfect for last-minute desserts and crowd-pleasing occasions.

Ingredients

Scale
  • 24 Oreo Cookies, crushed into fine crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 8 ounces (225g) cream cheese, softened
  • 1 cup (240g) creamy peanut butter
  • 3/4 cup (90g) powdered sugar
  • 1 cup (240ml) heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (120ml) additional heavy cream

Instructions

  1. Crush 24 Oreos into fine crumbs using a food processor or by pounding them in a sealed bag. Transfer crumbs to a bowl and stir in 6 tablespoons (85g) of melted unsalted butter until the mixture resembles wet sand.
  2. Firmly press the crust mixture into the bottom and up the sides of a 9-inch (23cm) pie dish. Use the back of a spoon or a flat-bottomed glass to compact it evenly. Chill in the fridge for at least 15 minutes to set while you prepare the filling.
  3. In a large bowl, beat 8 ounces (225g) softened cream cheese with 1 cup (240g) creamy peanut butter and 3/4 cup (90g) powdered sugar until smooth and creamy, about 2-3 minutes with an electric mixer on medium speed.
  4. In a separate chilled bowl, whip 1 cup (240ml) heavy whipping cream with 1 teaspoon vanilla extract until stiff peaks form.
  5. Gently fold the whipped cream into the peanut butter mixture in batches, using a spatula. Be careful not to deflate the whipped cream — you want the filling light and fluffy.
  6. Spoon the filling into the chilled Oreo crust, smoothing the top with a spatula. Return the pie to the fridge to set while you prepare the ganache.
  7. Heat 1/2 cup (120ml) heavy cream in a small saucepan over medium heat until it just begins to simmer (don’t boil). Pour over 1 cup (170g) semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
  8. Pour the ganache over the peanut butter filling, spreading evenly. Refrigerate the pie for at least 2 hours, preferably overnight, until fully set.
  9. Slice with a hot, dry knife for clean edges. Keep refrigerated until serving.

Notes

Use softened cream cheese to avoid lumps. Whip cream to stiff peaks but do not overwhip. Fold whipped cream gently to keep airiness. Press crust firmly to hold together. Use a hot, clean knife for slicing. Chill pie at least 2 hours or overnight for best results. Let ganache soften at room temperature before slicing if too firm.

Nutrition

Keywords: no-bake peanut butter pie, Oreo crust, chocolate ganache, easy dessert, creamy pie, peanut butter dessert, no bake pie

Find it online: https://magnetmeal.com/creamy-no-bake-peanut-butter-pie-recipe-with-oreo-crust-and-chocolate-ganache/