Description

This Chocolate Peanut Butter Pie is a decadent, no-bake dessert featuring a crunchy Oreo crust, creamy peanut butter and cream cheese layer, and a rich chocolate pudding topping. Perfectly balanced with chopped peanut butter cups and a fluffy Cool Whip finish, this pie is a crowd-pleaser that’s simple to prepare and requires only refrigeration to set.

Ingredients

Scale

Crust

16 Oreos, crushed (plus about 5 more for the topping)
3 tablespoons Butter, melted

Peanut Butter Layer

1 ½ cups Powdered Sugar (divided)
8 ounces Cream Cheese, softened
½ cup Smooth Peanut Butter
8 ounces Cool Whip (divided)
6 Reese’s Peanut Butter Cups, chopped into small pieces

Chocolate Pudding Layer

3.5 ounces Instant Chocolate Pudding
1 cup Milk
Remaining ½ cup Powdered Sugar
Remaining 8 ounces Cool Whip

Instructions

Prepare the crust: In a 9 x 13 inch baking dish, combine the crushed Oreos and melted butter. Press this mixture evenly into the bottom of the dish to form a firm crust layer.
Make the peanut butter filling: In a medium bowl, beat together 1 cup of powdered sugar, softened cream cheese, and smooth peanut butter until smooth and creamy. Then fold in half of the Cool Whip (about 8 ounces). Spread this mixture evenly over the Oreo crust.
Add peanut butter cup pieces: Sprinkle the chopped Reese’s Peanut Butter Cups evenly over the peanut butter layer to add texture and flavor.
Prepare the chocolate pudding layer: In another medium bowl, whisk together the instant chocolate pudding mix, milk, and the remaining ½ cup powdered sugar for about 2 minutes until blended. Let the pudding sit for 2 minutes to thicken. Fold in the remaining Cool Whip gently until combined.
Assemble the pie: Spread the chocolate pudding mixture evenly over the peanut butter layer. Sprinkle additional crushed Oreos on top for garnish.
Chill and serve: Refrigerate the pie for at least 3 hours to allow it to set and chill thoroughly. Serve cold and enjoy this creamy, rich dessert.

Notes

This pie is best served chilled and should be stored in the refrigerator.
You can substitute regular peanut butter with natural peanut butter if preferred, though it may affect the texture slightly.
To crush Oreos evenly, place them in a sealed plastic bag and use a rolling pin or food processor.
For a gluten-free version, use gluten-free sandwich cookies in place of Oreos.
Allow the pudding to thicken fully before folding in the Cool Whip to avoid a runny texture.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Chocolate Peanut Butter Pie, no-bake pie, Oreo crust, peanut butter dessert, chocolate pudding pie, easy dessert