This easy peanut butter pie is light and fluffy with a creamy cool whip-peanut butter filling and a crisp oreo cookie crust. This pie needs to be made in advance so it’s perfect for holidays or cookouts!

PREP TIME10minutes 
COOK TIME10minutes 
TOTAL TIME2hours  20minutes 
SERVINGS8 Servings
CALORIES355 kcal

Table of Contents


  • 1 9” store-bought Oreo Pie Crust
  • 1 brick 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • ½ cup powdered sugar
  • 1 container 8 ounces Cool Whip
  • Shaved chocolate and chopped peanuts for garnish (optional)


    • In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the softened cream cheese, creamy peanut butter, and powdered sugar until smooth and combined.
    • Add half of the cool whip and mix on low speed until combined.
    • Fold in the remaining cool whip using a rubber spatula, making sure to mix gently so you don’t deflate the cool whip too much.
    • Transfer the filling to the cooled pie crust and smooth the top.
    • Place the pie in the freezer for 2 hours, or until it is set. Allow the pie to sit at room temperature for 5 minutes before slicing.

  • Enjoy immediately garnished with a sprinkle of shaved chocolate or chopped peanuts.


Optional step at the beginning: Preheat your oven to 350°F (175°C). Brush the inside of the Oreo Pie Crust with one whisked egg white. Place the pie crust on a baking sheet and bake it for 10 minutes. Allow the pie crust to cool completely before filling. This will create a seal and help the crust stay together and prevent it from becoming soggy but it is optional so you can skip this step if you would like a totally no-bake pie!


Serving: 1gCalories: 355kcalCarbohydrates: 30gProtein: 10gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 27mgSodium: 301mgFiber: 2gSugar: 15g

By Admin

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