Peanut Butter Oreo Pie (Printable)
Rich, creamy peanut butter filling in a chocolate Oreo crust with whipped cream topping.
# What You'll Need:
→ Oreo Crust
01 - 24 Oreo cookies
02 - 5 tbsp 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 tbsp powdered sugar
09 - 4 Oreo cookies, coarsely crushed for garnish
# How To Make It:
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 the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then cool completely.
02 - In a large mixing bowl, beat peanut butter and cream cheese together until smooth. Add powdered sugar and beat until incorporated. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the peanut butter mixture until completely blended.
03 - Spread the peanut butter filling evenly over the 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 the chilled pie. Garnish with crushed Oreo cookies.
05 - Slice and enjoy cold. Store leftovers covered in the refrigerator.
# Expert Tips:
01 -
- The no bake filling comes together in minutes but tastes like you spent all day in the kitchen
- That Oreo crust does double duty giving you texture and deep chocolate flavor in one go
02 -
- Soggy crust happens when you add warm filling to hot crust, so let that base cool completely before proceeding
- Over whipping the cream once folded into the peanut butter will make the whole thing grainy, fold gently and stop as soon as combined
03 -
- Room temperature ingredients are the difference between a silky smooth filling and a lumpy disappointment
- The chocolate drizzle works best if you let it cool for two minutes after melting so it sets up beautifully on the cold whipped cream