Last Updated on December 23, 2024 by Kimberly Stroh
Sometimes you just need a moment to yourself and a spoon, am I right? This No-Bake M&M Peanut Butter Pie recipe has it all. It’s a family-favorite dessert that features the creamy flavor of peanut butter, crunchy M&M’s candy, and a layer of decadent chocolate ganache. I promise that you’ll be sneaking into the fridge to grab a bite when the kids go to bed.

When To Make This Dessert
The best time to make it is during the Summer. I love to keep the family happy with something sweet around the house, but I hate heating my kitchen during the hot months. Since you don’t bake it, it’s a great summer dessert.
Think about all of the summer gatherings that you can make this pie for: BBQs, graduations, showers, or any of the patriotic U.S. holidays. There are a few steps to making this pie, so patience is key, but you don’t have to heat the oven!
If you love no-bake desserts that are easy, try my No-Bake Peanut Butter Pretzel Bars and my No-Bake Avalanche Cookies, too. They’re also creamy peanut butter desserts that don’t require an oven.
How To Store Leftovers
I keep my pie leftovers in the baking dish, so there’s no reason to transfer leftovers. Cover the pie with plastic wrap. Store the pie in the refrigerator. For the best freshness, enjoy the pie with 4-5 days of making it. Freezing the pie works as well, cover it with plastic wrap and aluminum foil to prevent freezer burn. Freeze the pie for up to three months. Let it thaw on the countertop for several hours before enjoying it again.
No-Bake M&M Peanut Butter Pie Ingredients:
For The Crust:
- Double-Stuff Oreos: The original flavor but Double Stuffed
- Unsalted Butter
- Mini M&M Candies: Find In The Grocer’s Candy Aisle
For The Peanut Butter Filling:
- Cream Cheese: Full Fat
- Creamy Peanut Butter: Use Jif or Skippy Brands
- Frozen Whipped Topping: Cool Whip
- Mini M&M Candies
For The Chocolate Ganache:
- Semisweet Chocolate Chips
- Heavy Whipping Cream
For The Peanut Butter Frosting:
- Unsalted Butter
- Creamy Peanut Butter
- Vanilla Extract
- Powdered Sugar: Also known as Confectioner’s Sugar
- Heavy Whipping Cream
How To Make This No-Bake M&M Peanut Butter Pie
For the crust: use a food processor (or blender) to add an entire package of Double Stuff Oreos. Blend until the cookies are in fine crumbs. Using a large mixing bowl, combine the Oreos, melted butter, and mini M&M’s. Press evenly into a 10-inch pie pan. Place in fridge for about 30 minutes to firm up.
For The Peanut Butter Filling: use a stand mixer with a whisk attachment, and beat the cream cheese and peanut butter until creamy and smooth.

Using a rubber spatula, mix in the M&M candy and Cool Whip until combined.

Spoon the mixture onto the crust and spread evenly with an angled spatula. Place into the fridge for one hour.
For The Ganache Topping: Using a medium microwave-safe bowl, combine the chocolate chips, and heavy whipping cream. Place into the microwave in increments of 30 seconds until the chocolate chips start to melt. Use a whisk and whisk until the chocolate is completely melted and the ganache starts to appear thick.
Pour the ganache onto the top of the filling and spread evenly with an angled spatula. Sprinkle with the chocolate chips and mini M&M’s. Place into the fridge for another hour or until the chocolate ganache has hardened.
For the Peanut Butter Frosting: combine all ingredients and mix on medium speed until fluffy and creamy. Scoop frosting into the piping bag. Pipe frosting around the edge of the pie.

If desired, add more M&M Candies and Chocolate Chips for topping. Keep the pie refrigerated in between servings.

No-Bake M&M Peanut Butter Pie

This creamy no-bake peanut butter M&M pie recipe has a creamy filling, mixed with M&M Candy, and then topped with a layer of chocolate ganache.
Ingredients
For The Oreo Crust:
- 1 Package Double Stuffed Oreos (14.03 oz)
- 1/4 Cup Mini M&M's
- 1/2 Cup Unsalted Sweet Cream Butter, melted
For The Peanut Butter Filling:
- 2 (8oz) Cream Cheese, softened
- 1 Cup Creamy Peanut Butter
- 1 Container of Cool Whip (8 oz)
- 1/4 Cup Mini M&Ms
For The Chocolate Ganache Topping:
- 1 1/2 Cup Semi-sweet Chocolate Chips
- 3/4 Cup Heavy Whipping Cream
- 1/4 Cup Mini M&M's
For The Peanut Butter Frosting:
- 1/2 Cup Unsalted Sweet Cream Butter, softened
- 1/4 Cup Peanut Butter
- 1 Teaspoon Vanilla Extract
- 1 Cup Powder Sugar
- 3-5 Tablespoons Heavy Whipping Cream
- Optional Garnish Topping: More semisweet chocolate chips & M&M Candy
Instructions
- OREO CRUST DIRECTIONS: Using a food processor, add an entire package of Double Stuff Oreos and blend until the cookies are in fine crumbs. Using a large mixing bowl, combine the Oreos, melted butter, and mini M&M's.
- Press evenly into a 10-inch pie pan. Place in fridge for about 30 minutes to firm up.
- PEANUT BUTTER FILLING DIRECTIONS: Using a stand mixer with a whisk attachment, beat the cream cheese and peanut butter until creamy and smooth. Mix in the Cool Whip and M&M candy until combined, using a rubber spatula.
- Spoon the mixture onto the crust and spread evenly with an angled spatula. Place into the fridge for one hour.
- CHOCOLATE GANACHE DIRECTIONS: Using a medium microwave-safe bowl, combine the chocolate chips, and heavy whipping cream.
Place into the microwave in increments of 30 seconds until the chocolate chips start to melt. - Use a whisk and whisk until the chocolate is completely melted and the ganache starts to appear thick. Pour the ganache onto the top of the filling and spread evenly with an angled spatula.
- Place into the fridge for another hour or until the chocolate ganache has hardened.
- PEANUT BUTTER FROSTING DIRECTIONS: Using the stand mixer, combine all ingredients and mix on medium speed until fluffy and creamy. Scoop frosting into the piping bag. Pipe the edge of the pie with the PB frosting. If desired, top with more chocolate chips and mini M&M's for garnish.
Notes
- Refrigerate leftovers. For the best freshness, enjoy the pie within 4-5 days of making it. Pie can also be frozen for up to three months. Let it thaw on the countertop before enjoying it again.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 481Total Fat: 73gSaturated Fat: 37gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 104mgSodium: 432mgCarbohydrates: 80gFiber: 5gSugar: 67gProtein: 14g
**Nutrition is calculated by a third party. Actual values may vary.
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