This week’s no-bake recipe has been my go-to for a few years now. I originally created it for my dad’s birthday. When others started requesting it, I decided it was going to be one of my “signature” desserts – especially because it’s easier than any other dessert I make.
The good news? Most of the ingredients for the recipe are probably already in your pantry – and it requires no bake time – this is icing on the cake? Since freezing is part of the recipe, feel free to wrap tightly and keep frozen for up to a few weeks. Typically, I double the recipe to make two at a time, so I have one on hand for those last-minute summer picnics and potlucks. Check out the notes for a few short-cuts to make this recipe even easier if you’re pressed for time. Enjoy!
Frozen Peanut Butter Pie
Prep Time: 30 min
Total Time: 8.5 hours
Makes: 8 servings
Ingredients
- 26+ OREOS
- 1 STICK BUTTER, MELTED
- 1 CUP CREAMY PEANUT BUTTER
- 8 OZ. CREAM CHEESE, SOFTENED
- 1 CUP HEAVY WHIPPING CREAM
- ½ CUP POWDERED SUGAR
- 1 TSP VANILLA EXTRACT
Directions
- In a food processor, crumble Oreos into a fine, sand-like texture. Transfer cookie crumbs into a medium bowl and mix in melted butter. Stir until incorporated and wet. Transfer mixture into the bottom of a pie pan, forming crust, including the sides of the pan with clean hands. Place in refrigerator until next steps are complete.
- In a stand mixer or sturdy bowl if using a hand-mixer, make the whipped cream by combining the heavy whipping cream, powdered sugar, and vanilla extract for approximately 3-5 minutes, until semi-stiff peaks form. Transfer to small bowl and place in refrigerator until Step 3.
- To make the peanut butter filling, combine peanut butter and softened cream cheese until fully incorporated. Gently fold by hand, adding the cold whipped cream into the peanut butter base, incorporating all ingredients until a uniform light brown color is formed.
- Remove crust from fridge, pour the peanut butter-whipped cream topping into the crust, wrap in plastic wrap and freeze for 8 hours (or up to 2 weeks). Thaw for a few minutes at room temperature before cutting and serving
Notes
- If you want to make this recipe even easier: you can cut out steps 1 and 2 by purchasing both store-made Oreo crust and whipped cream (from a tub, not a canister). Then follow steps 3 and 4, making the peanut butter–cream cheese mixture, folding in the whipped cream, and pouring into already made crust.
- OR make each part separately, ahead of time when you’re able to and simply assemble and freeze when ready. Each individual portion (crust, filling, and whipped cream) will hold on its own in the fridge for 2-3 days.
- I use 26 Oreos because usually there are 3 rows of 15 in a standard package. You could use 2 whole rows (so 30 Oreos total), especially if your pie pan is on the larger size. I use 26 so I have 4 left to eat while making this and no one is any wiser for it since there’s still a whole row left for them to eat!
- You could use chunky peanut butter if you like a crunchy texture for the pie.
