Oreo Peanut Butter Whip Pie

10 servings
Prep Time 13 minutes
Cook Time 7 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes

Oreo Peanut Butter Whip Pie has an easy no-bake mousse filling made with cool whip, peanut butter, cream cheese and sugar set in a chocolate Oreo pie crust.

If you’ve ever made a tasty no-bake Peanut Butter Pie (with Nutter Butter crust!), you know that there are few things better than a fluffy, whipped peanut butter filling! It is the perfect Pie for people who don’t like pie!

Oreo Peanut Butter Whip Pie in pie dish with slice removed


This light and fluffy peanut butter mousse pie is beyond easy! All you need is a jar of creamy peanut butter, a tub of Cool Whip, a bag of Oreos, powdered sugar, butter, and cream cheese. Maybe a handful of crushed peanuts for a crunchy topping. That’s it! Yes, most of these are pre-made ingredients, but this sweet treat is worth the almost homemade method!

If you absolutely aren’t a fan store bought whipped topping and don’t buy it anymore, you can still make this recipe! Easily make Homemade Cool Whip that is shelf stable and freezable without all the mystery ingredients. Make a big batch to use in this recipe and freeze the extra for your holiday baking. Homemade Cool Whip defrosts just like the original and tastes exactly the same – seriously one of the best holiday baking hacks to have on hand!

Ingredients for Peanut Butter Whip Pie in prep bowls

For the peanut butter, you want to use the plain old cheap stuff with oils that don’t separate. You can still get natural peanut butter that is smooth and creamy without a layer oil on top. It’s best to use creamy peanut butter for this Oreo Peanut Butter Whip Pie because it mixes better. If you want crunchy bits, gently fold in about ½ cup chopped peanuts after the cool whip is mixed.

The best part of this Peanut Butter Whip Pie, besides the peanut buttery chocolate flavor, is the light and fluffy filling. To keep it fluffy, be sure not to over-mix it in your stand mixer so the air doesn’t deflate or get whipped out. Bring all your ingredients to room temperature, especially the peanut butter and cream cheese, so you only have to mix for a few seconds to combine everything. If you are using hand beaters, use the whisk attachment to create more air than regular beater attachments.

Oreo Peanut Butter Whip Pie in pie dish with chopped peanuts on top


Serve your Oreo Peanut Butter Whip Pie with Whipped Cream and a drizzle of Chocolate Ganache and Salted Caramel Sauce. If you are making your whipped pie ahead of time, use a Stabilized Whipped Cream that won’t melt before you serve it. Use mini chocolate chips or chopped Peanut Butter Cups along with the crushed peanuts as a tasty, chocolate peanut butter combo.

Oreo Peanut Butter Whip Pie slice on plate with fork and bite missing


  • Peanut Butter: Swap any creamy nut butter for peanut butter like almond butter or sunflower butter. You can use non-nut butters like Cookie Butter or Nutella, too!
  • Pie Crust: Instead of an Oreo cookie crust, use a regular Graham Cracker Crust. You can also use hard pretzels, peanut butter sandwich cookies, vanilla wafers, ginger snaps, or crispy chocolate chip cookies.
  • Chocolate Chips: Fold in a ½ cup baking chips like dark chocolate chips, milk chocolate chips, white chocolate chips, peanut butter chips, butterscotch chips, or toffee bits.
  • Chocolate Peanut Butter: Add a 1-2 packages of chocolate instant pudding mix to your peanut butter filling for a thick, rich Chocolate Peanut Butter Whip Pie. The consistency will be more like a no-bake cheesecake. Top with chocolate shavings!
  • Mini Oreo Peanut Butter Whip Pies: Line a 6 cup muffin tin with paper liners or grease 4 small small ramekins. Divide the pie crust mixture between the muffin cups and bake for 5-6 minutes. Fill with peanut butter mousse filling and set as usual. 



  • Serve: Mousse pies like Oreo Peanut Butter Whip Pie are best served chilled or frozen. For parties, cover and place pie tin in a larger dish with ice water, up to rim of pie tin. Keep out up to 2 hours or 1 hour if the weather is hot.
  • Store: Cover pie dish tightly with plastic wrap or a lid and store Oreo Peanut Butter Whip Pie in the refrigerator for up to 4 days.
  • Freeze: Wrap Oreo Peanut Butter Whip Pie with plastic wrap and aluminum foil tightly. Freeze whipped pie up to 2 months and thaw overnight in the refrigerator to serve or serve from frozen.

Oreo Peanut Butter Whip Pie in pie dish with chopped peanuts on top

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Oreo Peanut Butter Whip Pie

Oreo Peanut Butter Whip Pie has an easy no-bake mousse filling made with cool whip, peanut butter, cream cheese and sugar set in a chocolate Oreo pie crust.
Yield 10 servings
Prep Time 13 minutes
Cook Time 7 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 26 Oreos , one standard package
  • 4 tablespoons unsalted butter , melted
  • 8 ounces cream cheese , softened
  • 1 1/4 cups powdered sugar
  • 1 cup peanut butter , creamy
  • 8 ounces Cool Whip , (about 2 cups)
  • 1/4 cup peanuts , chopped


  • Preheat oven to 350 degrees.
  • Add Oreos to a food processor and process until crumbs.
  • Add in butter and process until combined evenly.
  • Press mixture into the bottom of a pie plate.
  • Bake for 7 minutes, turn off oven and let cool completely.
  • To your stand mixer add the cream cheese and powdered sugar on low speed at first then moving to medium speed until well combined.
  • Add in the peanut butter until smooth then finally add in the cool whip.
  • Pour the mixture into the cooled pie plate, top with crushed peanuts and refrigerate for 2 hours before serving.


Calories: 497kcal | Carbohydrates: 50g | Protein: 12g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 28mg | Sodium: 387mg | Potassium: 342mg | Fiber: 3g | Sugar: 35g | Vitamin A: 305IU | Calcium: 81mg | Iron: 3mg

Oreo Peanut Butter Whip Pie collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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