The Best No-Bake Peanut Butter Pie with Oreo-Graham Cracker Crust

Prepare the crust by smashing all of the graham crackers and Oreos until they are broken down completely. Add the crushed crackers and cookies to a bowl and then pour in the molten butter and mix well. The mixture should be crumbly and should clump together easily.

Add the cracker-cookie mixture into a 9-10 inch pie dish. Pat the crust evenly so that it is even at the bottom and has a slight lip on the edges. Transfer the pie dish into the freezer and chill it for 1-2 hours.

Prepare the peanut butter filling by mixing together the peanut butter and cream cheese in a large bowl using a whisk/hand mixer/stand mixer. Gradually add heavy cream to thin it out. At the end, the mixture should be light, fluffy and have soft peaks. If desired, add powdered sugar to taste to sweeten the pie filling.

Pour this mixture to the pie dish and spread evenly over the crust. Place the pie dish in the fridge for at least 2-3 hours.

To prepare the chocolate sauce, pour the cream to a saucepan and bring it up to a steam. Once it's steaming, add the chocolate chips and stir gently until the chocolate is completely molten. Pour the sauce to a squeeze bottle and let it cool down slightly before placing the lid on the bottle.

To serve, spread the whipped cream over the pie and sprinkle the top with roughly chopped peanuts and drizzle the chocolate sauce in a zig-zag pattern.

Equipment Needed

Spice Level:

Dietary

Allergens