Cookies and Cream Peanut Butter Pie

by Erin

If you think peanut butter pie is good, you should try this cookies and cream peanut butter pie. Same pie but with crushed chocolate sandwich cookies mixed in.

Cookies and Cream Peanut Butter Pie

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It’s Pi Day! Add an ‘E’ to your celebration with this great dessert inspired by Picky Palate’s Cookies and Cream Peanut Butter. I have been drooling over that stuff since the day it was posted. No question that I had to make it, and when I saw that Pi Day was coming up I knew it was going into my pie.

Oreo Peanut Butter Pie

Peanut butter pie is probably the best oven-free pie ever to ever exist. In fact I have created several variation including honey, PB&J, pretzel, and s’mores (and even a popsicle version). Then we come to this one made with cookies and cream peanut butter and some real magic happened.

No Bake Cookies and Cream Peanut Butter Pie

The first time I made this over 11 years ago, I used a prepared crust and regular Oreo chocolate sandwich cookies. But my most recent version that I am sharing (and updating) today has a homemade crust and uses peanut butter Oreos! I really don’t know what else to say about it other than “MmmMmMmm”!

Peanut Butter Oreo Pie

Cookies and Cream Peanut Butter Pie


Yield: 8-12 Servings Prep Time:
Nutrition facts: 200 calories 20 grams fat



  • 24 chocolate sandwich cookies, finely crushed (about 2-1/2 cups)
  • 4 Tbsp unsalted butter, melted


  • 1 cup creamy peanut butter
  • 1 (8 oz.) package cream cheese, room temperature
  • 1/2 cup sugar
  • 5 chocolate sandwich cookies, crushed
  • 1 (12 oz.) container frozen whipped topping, thawed and divided
  • 2 peanut butter cups, halved (garnish)
  • 2 chocolate sandwich cookies, halved (garnish)


  1. In a medium bowl, stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate. Chill for 30 minutes before filling.
  2. In a large bowl, beat together peanut butter, cream cheese, sugar and crushed cookies until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
  3. Spread remaining whipped topping over the pie. Top with chopped halved peanut butter cups and chocolate sandwich cookies.
  4. Refrigerate 8 hours or overnight, until ready to serve..


*Or use a prepared chocolate cookie pie crust

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from JIF and Picky Palate

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 6/27/22. Photo above is the original.

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Erin @ Dinners, Dishes and Desserts July 13, 2011 - 5:12 pm

Ok, this sounds like heaven! I have Peanut Butter Cream pie in my site that we LOVE – but I might have to try this one next time!

spiffycookie July 14, 2011 - 10:06 am

Oh my goodness it was! And I had leftover cookies and cream peanut butter which was perfection all on it’s own.


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