Peanut Butter Oreo Pie (Printable version)
Rich creamy peanut butter filling in chocolate Oreo crust with whipped cream topping.
# What you'll 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
# Directions:
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 completely 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 comes together in minutes but tastes like you spent all day
- That Oreo crust stays perfectly crisp and salty sweet against the creamy peanut butter
- You can make it ahead and it actually gets better after a night in the fridge
02 -
- Cold cream cheese will leave tiny lumps in your filling no matter how long you mix it
- The pie needs at least two hours to set but overnight in the fridge makes it even better
- Room temperature filling slides right onto the crust but cold filling pulls the crust up
03 -
- Chill your mixing bowl and beaters for the fastest stiff peaks
- Fold the whipped cream in by hand to keep the filling airy and light