No-Bake Frozen Peanut Butter Pie Recipe for Creamy Summer Desserts

This rich, creamy summer favorite is a perfect dessert for your next warm-weather gathering. Frozen Peanut Butter Pie is pure bliss on a balmy evening.

It’s hard to believe summer is winding down. In California the warm days can stretch well past September, but those back-to-school ads have a way of signaling the season change. Even though our household no longer follows the strict school calendar, the rhythms of late summer still feel special.

Let’s savor these long days and warm evenings a little longer. Whether your kids are heading back to school or not, fire up the grill for a simple dinner and treat everyone to this Frozen Peanut Butter Pie for an old-fashioned summer finish.

This pie tastes like a Reese’s Peanut Butter Cup in pie form—rich, nutty, and utterly satisfying.

How to Make Frozen Peanut Butter Pie

This pie features an Oreo crumb crust filled with a no-bake, peanut butter-forward filling and frozen until firm. For best results freeze for at least 6 hours or, ideally, overnight.

I recommend using Neufchatel (light) cream cheese—the peanut butter keeps the filling rich, so full-fat cream cheese isn’t necessary. When ready to serve, spread the remaining whipped topping on the pie and garnish with chopped peanuts and crushed Oreos.

The pie can be frozen uncovered, and any leftovers should be returned to the freezer after serving.

How to Make an Oreo Crumb Crust

You can either freeze the pressed Oreo crust before filling or bake it briefly. I prefer a quick bake: it gives the crust extra crunch and helps it hold its shape when slicing.

Press the crust firmly into the bottom and up the sides of a 9-inch pie plate. A mason jar bottom or the palm of your hand works well to compact the crumbs. Let the crust cool completely before adding the filling.

If you’re short on time, use a ready-made Oreo crust from the store—homemade tastes best, but convenience is perfectly fine for summer.

Ingredients

For the Oreo Crumb Crust:

• 25 whole Oreo cookies
• 4 tablespoons melted butter

For the Peanut Butter Pie Filling:

• 4 ounces Neufchatel (light) cream cheese, softened
• 1/2 cup peanut butter
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 12 ounces frozen whipped topping (thawed), divided
• 2 tablespoons chopped peanuts, for garnish
• 1–2 crushed Oreos, for garnish

Instructions

Make the crust:

• Preheat the oven to 350°F (175°C).
• Place the Oreo cookies in a food processor and pulse until finely ground. Add the melted butter and pulse until combined. Press the mixture firmly into a 9-inch pie plate, covering the bottom and sides. Compact the crust using the bottom of a glass if desired.
• Bake 8–10 minutes until set and fragrant. Remove from the oven and allow the crust to cool completely before filling.

Make the pie filling:

• In a large bowl, beat the cream cheese, peanut butter, confectioners’ sugar, and vanilla until smooth. Fold in 8 ounces of the thawed whipped topping, reserving the rest for topping the pie.
• Spoon the filling into the cooled crust and smooth the top with a spoon or knife. Transfer the pie to the freezer and freeze, uncovered, for at least 6 hours or overnight.
• About 10 minutes before serving, remove the pie from the freezer and let it sit at room temperature briefly. Spread the reserved whipped topping over the pie and garnish with chopped peanuts and crushed Oreos.

Notes

Prep time does not include the time needed to cool the crust or to freeze the pie. Nutrition information provided is an estimate based on typical ingredients and should be used as a general guide.