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–+ servings
Peanut butter pie with cool whip in an Oreo crust topped with peanuts and chocolate shavings.

Easy Peanut Butter Pie with Cool Whip

Samantha Erb
My peanut butter pie with Cool Whip is creamy, easy, and chocolatey. It's made with an Oreo crust for the perfect peanut butter chocolate combo, and can easily be made ahead of time!
4.34 from 3 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Course Desserts
Cuisine American
Servings 8 Servings
Calories 398 kcal

Ingredients

  • 9 inch store-bought Oreo Pie Crust
  • 8 ounces cream cheese softened
  • 1 cup creamy peanut butter
  • ½ cup powdered sugar
  • 8 ounces Cool Whip or whipped topping

Optional

  • Shaved chocolate and chopped peanuts for garnish

Instructions
 

  • In a large mixing bowl, 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 then add in the remaining Cool Whip gently using a rubber spatula,
  • 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. 

Notes

  • Let the cream cheese soften to get the filling to blend completely smooth.
  • Fold in the Cool Whip very gently to help keep the filling light and airy. Overmixing can cause it to deflate.
  • Give the Oreo crust a quick egg-white wash and bake it to seal the crust and prevent any sogginess.
  • To help the pie set, either freeze it for at least 2 hours or chill it in the refrigerator overnight.
  • If storing the pie in the freezer, let it sit on the counter for about 5 minutes to make it easier to slice.
  • Store leftovers covered tightly with plastic wrap or in an airtight container in the fridge for a week (for a softer pie) or in the freezer for up to 3 months

Nutrition

Serving: 1Calories: 398kcalCarbohydrates: 25gProtein: 10gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 29mgSodium: 262mgPotassium: 252mgFiber: 2gSugar: 19gVitamin A: 402IUCalcium: 64mgIron: 1mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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