This dessert recipe combines a light-textured and creamy peanut butter filling, a crisp-crunchy Oreo cookie crust, and plenty of peanut butter, chocolate syrup, and crushed Reese’s Pieces.
As a shortcut, use store-bought thawed whipped topping in the filling. If you want to go the homemade route instead, use this recipe for whipped cream instead. You fold this into the other filling ingredients.
The pie sits on an Oreo cookie crust. For this no-bake filling, I slightly scaled down my regular Oreo cookie crust so it’s a bit thinner. (Since it’s a thinner filling, too.)
If you would prefer an ice cream filling, try this peanut butter ice cream pie instead.
Or if you have leftover Reese’s Pieces from this recipe, use them in my Reese’s peanut butter white chocolate bark!
This is a really easy frozen peanut butter pie that comes together quickly. The crust is a slightly scaled down version of this Oreo cookie crust, to yield a slightly thinner crust. See recipe Note about using homemade whipped cream instead of store-bought whipped topping.
