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No-Bake Peanut Butter Cookie Pie


For the pie crust:

  • 1 3/4 cups white sugar
  • 1/2 cup milk
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup crunchy peanut butter
  • 3 cups quick-cooking oats
  • 1 teaspoon vanilla extract

For the filling:

  • 1.5 cups creamy peanut butter
  • 1 8 ounce package cream cheese
  • 2.5 cups confectioners' sugar
  • 2 12 ounce containers frozen whipped topping, thawed


For the crust:

  • In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla.
  • On a piece of wax paper, drop 6-8 tablespoon sized cookies. (I used 6 on my pie & ate 2 - oops) Set aside.
  • Lightly spray a deep dish pie plate with non-stick spray. Using your hands, spread the cookie dough around & up the diameter of the dish. As it cools, the cookie dough will begin to set so you may need to wait 5-7 minutes for the dough to cool enough to stay in place it will. Refrigerate to set.

For the filling:

  • In a large bowl, mix together peanut butter, cream cheese and sugar. Stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.
  • Pour filling into cookie dough pie crust and refrigerate for about 3 hours until pie is firm.
  • Garnish with the extra cookies & whipped cream (if desired).