No Bake Chocolate Peanut Butter Pie
This No Bake Chocolate Peanut Butter Pie is rich, indulgent, and incredibly easy to whip up, perfect for hot summer days and crowd-pleasing events.
Ingredients
For the crust
- 1 package Oreo cookies (about 36 cookies)
- 5 tablespoons unsalted butter, melted
For the peanut butter filling
- 1 cup creamy peanut butter Alternative: crunchy peanut butter for texture.
- 1 cup powdered sugar
- 1 cup whipped topping For filling.
For the chocolate layer
- 1 package instant chocolate pudding mix (3.9 oz)
- 2 cups milk
- 1 cup whipped topping For chocolate layer.
- 2 tablespoons peanut butter For drizzle.
- Chocolate shavings or chips For garnish.
Instructions
Preparation
- Crush the Oreo cookies using a food processor or by placing them in a plastic bag and crushing them with a rolling pin.
- Mix crushed Oreos with melted butter until well combined, then press the mixture into the bottom of a 9-inch pie dish to create the crust.
- In a separate bowl, blend together peanut butter, powdered sugar, and 1 cup of whipped topping until smooth. Spread this mixture over the Oreo crust.
- In another bowl, whisk together chocolate pudding mix and milk for about 2 minutes and let it sit for 5 minutes to thicken.
- Gently fold 1 cup of whipped topping into the chocolate mixture, then pour this layer over the peanut butter filling.
- Melt 2 tablespoons of peanut butter in a small microwave-safe bowl and drizzle it over the top of the pie.
- Chill the pie in the refrigerator for at least 4 hours to set.
- Before serving, sprinkle chocolate shavings or chips on top for decoration.
Notes
Serve slices with a dollop of whipped topping and consider pairing with fresh fruit like strawberries or raspberries. Store leftovers tightly covered in the refrigerator for 4-5 days. This recipe is not ideal for freezing.