Peanut Butter Oreo Pie (Print)

Rich creamy peanut butter filling in chocolate Oreo crust topped with whipped cream

# What You 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 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 heavy cream until stiff peaks form, then gently fold 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 Advice:

01 -
  • The no-fuss crust comes together in minutes and tastes like chocolate heaven
  • You can make it ahead and it actually gets better after chilling overnight
  • The combination of creamy peanut butter and crunchy chocolate cookies is pure childhood nostalgia elevated
02 -
  • Don't rush the chilling time. I once tried serving this after only an hour and the slices were sad and slumped instead of holding their shape beautifully.
  • Room temperature ingredients are non-negotiable here. Cold peanut butter against soft cream cheese creates a lumpy mess that no amount of extra mixing can fix.
03 -
  • Use a clean glass to press the crust into the pie dish. Your fingers will make uneven patches, but the bottom of a glass creates a perfectly smooth, compact crust.
  • When folding whipped cream into the peanut butter mixture, use a rubber spatula and fold gently. Over-mixing will deflate all that air you whipped in.

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