Irresistible Peanut Butter Oreo Pie (Printable)
Rich creamy peanut butter filling in chocolate Oreo crust topped with whipped cream and cookie crumbles.
# What You Need:
→ Oreo Crust
01 - 24 Oreo cookies
02 - 5 tablespoons unsalted butter, melted
→ Peanut Butter Filling
03 - 1 cup creamy peanut butter
04 - 8 oz 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
# How To Make:
01 - Preheat oven to 350°F. Crush Oreo cookies with filling in a food processor until fine crumbs form. Mix with melted butter until combined. Press mixture into bottom and up sides of a 9-inch pie dish. Bake for 10 minutes, then cool completely.
02 - Beat peanut butter and cream cheese together until smooth. Add powdered sugar and beat until incorporated. In separate bowl, whip heavy cream until stiff peaks form, then gently fold into peanut butter mixture until blended.
03 - Spread peanut butter filling evenly over cooled Oreo crust. Refrigerate for at least 2 hours or until fully set.
04 - Whip remaining heavy whipping cream and powdered sugar to stiff peaks. Spread or pipe whipped cream over chilled pie. Garnish with crushed Oreo cookies.
05 - Slice and enjoy cold. Store leftovers covered in refrigerator.
# Expert Tips:
01 -
- The no-bake filling means you can make it ahead and forget about it until party time
- Something magical happens when salty peanut butter meets sweet chocolate cookies
02 -
- The filling needs those full two hours in the refrigerator to set properly, or youll end up with sloppy slices
- Room temperature ingredients blend together seamlessly, while cold ones create tiny lumps you cant fix later
03 -
- Use a light touch when folding the whipped cream into the peanut butter mixture to keep all that air you just whipped in
- The crust can be made up to two days ahead and kept covered at room temperature until youre ready to fill it