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Oreo Peanut Butter Pie Recipe

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4 from 4 reviews

This decadent Oreo Peanut Butter Pie combines a crunchy Oreo cookie crust with a luscious peanut butter mousse filling, topped with fresh whipped cream and optional crushed Oreos and peanut butter cups. Perfectly sweet and creamy, this no-bake pie is a delightful treat that can be made ahead and chilled for hours to develop its flavors.

Ingredients

Crust

  • 20 Oreo cookies
  • 6 tablespoons unsalted butter, melted

Filling

  • 1 ½ cups cold heavy cream
  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract

Topping (optional)

  • 1 ½ cups cold heavy cream
  • Powdered sugar (optional, for sweetening whipped cream)
  • Crushed Oreos (optional)
  • Chopped peanut butter cups (optional)

Instructions

  1. Make the Oreo crust: Place the Oreo cookies in a food processor and pulse until they are reduced to fine crumbs. Transfer the crumbs to a bowl and mix in the melted butter until all crumbs are moistened. Press the mixture evenly into the bottom and up the sides of an 8-inch pie plate to form the crust. Chill the crust in the fridge or freezer while preparing the filling.
  2. Whip the heavy cream: In a separate bowl, whip 1 ½ cups of cold heavy cream using a stand mixer or hand mixer until stiff peaks form. Set aside for later use.
  3. Prepare the peanut butter filling: In another bowl, beat the softened cream cheese and creamy peanut butter together until fully combined and smooth. Add powdered sugar and vanilla extract, and beat until incorporated. The mixture will have a slightly crumbly, cookie dough-like texture.
  4. Combine whipped cream with peanut butter mixture: Gently fold the previously whipped heavy cream into the peanut butter and cream cheese mixture until well combined, creating a light, mousse-like filling.
  5. Assemble the pie: Pour the mousse filling into the prepared Oreo crust, smoothing the top with a spatula. Refrigerate the pie for 4 to 6 hours, or overnight, to allow it to set properly.
  6. Prepare the topping: Whip an additional 1 ½ cups of cold heavy cream until stiff peaks form. Optionally, sweeten with a few tablespoons of powdered sugar if desired. For a longer-lasting topping, consider using Cool Whip instead of fresh whipped cream. Add the whipped cream topping just before serving if using fresh whipped cream, or a few hours prior if using Cool Whip.
  7. Add final touches: Sprinkle crushed Oreos and chopped peanut butter cups over the whipped cream topping before serving for added texture and flavor.
  8. Storage: Keep the pie refrigerated when not serving to maintain freshness and texture.

Notes

  • Use cold heavy cream for best whipping results.
  • For a firmer crust, chill the Oreo crust in the freezer for 10-15 minutes before adding the filling.
  • If preferred, substitute Cool Whip for fresh whipped cream to maintain topping structure longer, especially in warm environments.
  • This pie is best served chilled and consumed within 2-3 days.
  • Crushed Oreos and peanut butter cups are optional but add a nice crunchy texture and enhanced flavor.

Find it online: https://cozyplatter.com/oreo-peanut-butter-pie-recipe/