Peanut Butter Oreo Pie (Printable)

A luscious peanut butter cream filling sits atop a crunchy chocolate cookie crust, crowned with sweet whipped cream and scattered Oreo pieces for the perfect balance of textures.

# Ingredient List:

→ Oreo Crust

01 - 24 Oreo cookies
02 - 5 tablespoons unsalted butter, melted

→ Peanut Butter Filling

03 - 1 cup creamy peanut butter
04 - 8 ounces cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 cup heavy whipping cream

→ Topping

07 - 1 cup heavy whipping cream
08 - 2 tablespoons powdered sugar
09 - 4 Oreo cookies, coarsely crushed for garnish

# Steps:

01 - Preheat oven to 350°F. Place Oreo cookies in a food processor and pulse until fine crumbs form. Transfer crumbs to a mixing bowl, add melted butter, and stir until evenly combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove from oven and let cool completely before filling.
02 - In a large mixing bowl, combine creamy peanut butter and softened cream cheese. Beat with an electric mixer on medium speed until completely smooth and well blended, about 2 minutes. Add powdered sugar and continue beating until fully incorporated. In a separate bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture using a rubber spatula until no white streaks remain.
03 - Spread the peanut butter filling evenly over the cooled Oreo crust, smoothing the top with a spatula. Cover the pie dish with plastic wrap and refrigerate for at least 2 hours or until the filling is completely set and firm to the touch.
04 - In a clean bowl, whip the remaining 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Spread the whipped cream over the chilled peanut butter filling, or pipe it decoratively using a star tip. Sprinkle crushed Oreo cookies generously over the top for garnish.
05 - Slice the pie while cold and serve immediately. Cover any leftovers with plastic wrap or transfer to an airtight container and store in the refrigerator for up to 4 days.

# Expert Advice:

01 -
  • The no bake filling comes together faster than you can decide what to watch on Netflix
  • That moment when salty peanut butter meets sweet chocolate cookie crust is basically dessert magic
02 -
  • Refrigerate for the full two hours minimum or you will end up with a beautiful puddle instead of slices
  • A hot knife dipped in water between cuts keeps your slices looking picture perfect
03 -
  • Use the back of a spoon to create pretty swoops in the whipped cream topping
  • Crush extra Oreos right before serving instead of ahead for the freshest crunch

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