This recipe combines a light-textured and creamy peanut butter filling, a crisp-crunchy Oreo cookie crust, and plenty of peanut butter, chocolate syrup, and crushed Reese’s Pieces.
As a shortcut, use store-bought thawed whipped topping in the filling. If you want to go the homemade route instead, use this recipe for whipped cream instead. You fold this into the other filling ingredients.
The pie sits on an Oreo cookie crust. For this no-bake filling, I slightly scaled down my regular Oreo cookie crust so it’s a bit thinner. (Since it’s a thinner filling, too.)
If you would prefer an ice cream filling, try this peanut butter ice cream pie instead!
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Frozen Peanut Butter Pie
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours, 30 minutes (or overnight)
- Yield: serves 8-10
- Category: Frozen Desserts
- Method: Baking
- Cuisine: American
Description
This is a really easy frozen peanut butter pie that comes together quickly. The crust is a slightly scaled down version of this Oreo cookie crust, to yield a slightly thinner crust. See recipe Note about using homemade whipped cream instead of store-bought whipped topping.
Ingredients
Oreo Cookie Crust
- 18 regular Oreo cookies (not Double-Stuf)
- 1/4 cup (4 Tbsp; 56g)Â unsalted butter, melted
Filling
- 1/2 cup + 2 Tablespoons creamy peanut butter
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) milk
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 8 ounces thawed whipped topping (I used Cool Whip)*
- 1/4 cup chocolate syrup
- 1 cup crushed Reese’s Pieces, divided
Instructions
- Make the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into a 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. Set in the freezer as you make the filling.
- Prepare the pie filling:Â Using a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter, sugar, cream cheese, and milk together in a large bowl. Beat until the mixture is completely smooth. Gently fold in the whipped topping.
- Remove pie crust from the freezer and layer 1/2 of the pie filling onto the crust. Sprinkle with 1/2 of the crushed Reese’s Pieces. Layer with the rest of the pie filling, swirling to make it completely smooth on top. Top with chocolate syrup and remaining Reese’s Pieces.
- Freeze for at least 4 hours or overnight. 20 minutes before serving, remove from the freezer and let sit out to gently thaw. This makes the pie much easier to cut.
Notes
- Make Ahead Instructions: Pie can be made ahead, covered tightly, and frozen up to 2-3 days.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowl |Â 9-inch Pie Dish | Electric Mixer (Handheld or Stand)Â
- Whipped Topping: Instead of the whipped topping, you can use this full recipe for homemade whipped cream.
- Toppings: Feel free to use any candy topping of your choice. Peanut butter cups, crushed cookies, candy bars, coconut, chocolate chips, etc.
- Adapted from Skinny Taste.
I made this tonight from the hard copy cook book and it was terrible! Too rich to eat and just way too much peanut butter. I decided to check online and the recipe here is totally different! The book uses heavy cream that you whip into whiped cream, 1 cup of peanut butter, 1 block of full fat cream cheese and half a cup of granular sugar. With banana layers. I’m disappointed the website is more reliable than the hard cover book. Especially based on all the great reviews this pie has gotten!
Hi Heidi, I somehow missed this comment before! This recipe is much different from the recipe in my 1st cookbook, you’re right. They are two completely different desserts, though both peanut butter-flavored. It’s definitely a rich pie, very similar to my regular peanut butter pie.
Yet another Sally’s recipe that turned out amazing! This was a last-minute decision but so, so worth it. Super easy to make and definitely a crowd-pleaser on taste.
Hi Sally,Â
I have been baking your recipes all week. Pumpkin squares, pumpkin cinnamon chip cookies, pumpkin choc chip cookies… it’s all been so good 🙂
I was thinking of making this pie for my mom when she comes to visit. Is it possible to make ahead and freeze this pie for up to a month? I’m due to have a baby any day so wanted to make it now while I have time 🙂
Thank you for all your lovely recipes 🙂
Mandy
Hey Sally!
Getting ready for a dessert competition at work tomorrow (national dessert day!!) and I remembered this gem from a couple years ago. Ha! Anyway, should I double this recipe if I want to make it into bars to feed more people? I was thinking 9×13, but I want to make sure the proportions are correct so it will set up.
Thank you so so much!
You can double for a 9×13, yes! But it’s much easier (and neater/less messy) sliced as pie.
Made this over the weekend – SO GOOD. Also – I de-skinnied it a bit with a Nutella swirl in the middle layer.
Anyone try this with peanut butter Oreos???
Sally, I was wondering how far in advance you can make this pie & freeze it? I’m trying to prepare for the Holidays!
P.S. LOVE your blog.
Amanda
Hey Amanda! I’ve made this pie a couple days in advance before, but no longer than that. I’m sure it would be fine tightly covered and frozen for about a month.
I am asking a question about your oreo crust. Do you use the whole cookie? Or just the wafer part? I have only made with lorna done and they have no filling. And if just the wafer is that 24 single wafers? I am getting up there but love the look of this pie and want to make ASAP!
Use the entire Oreo cookie, including the filling. Enjoy!
I made this on the weekend and it was a huge hit! My favourite comment was that it tastes like a Dairy Queen Peanut Buster Parfait. So delicious!
That’s great Lauren! I love this frozen peanut butter pie and I’m glad it was a hit!
Had this for dessert last night and it was OUTSTANDING! thanks for the recipe, it was so easy!! The grocery store didn’t have fat free cream cheese so I used low-fat, but next time will try the fat free since you’re sweetening it anyway. YUM!
Perfect! So glad you made this and loved it, Nicole!
I’ve made this a couple of times (minus the Reese’s pieces) and it’s always a huge hit. Last night I was craving it..had no Oreos..so I made just the filling..put it in small individual ramekins.and voila..peanut butter ice cream..kinda. lol. SO YUMMY!