Peanut Butter Oreo Pie (Printable Version)
Rich and creamy peanut butter filling in a chocolate Oreo crust with whipped cream topping.
# 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 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 bottom and up sides of 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 with 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 Advice:
01 -
- It comes together in under 30 minutes but tastes like a gourmet bakery treat
- The texture contrast between creamy filling and crunchy crust is absolutely addictive
- You probably have everything in your pantry right now
02 -
- The crust needs to be completely cooled before adding the filling or it will melt and become soggy
- Room temperature cream cheese is non-negotiable for smooth filling
- This pie must chill for at least 2 hours to set properly
03 -
- Use a kitchen scale to measure the Oreos precisely for consistent results
- Freeze the pie for 30 minutes before slicing for the cleanest cuts