Oreo Peanut Butter Pie
User Reviews
5
Oreo Peanut Butter Pie
Description
This no-bake pie starts with crumbled Oreo cookies combined with melted unsalted butter to form a firm crust pressed into an 8-inch pie plate. The filling consists of a fluffy peanut butter mousse created by folding whipped heavy cream into a creamy mixture of softened cream cheese, smooth peanut butter, powdered sugar, and vanilla extract. The mousse is spread evenly over the chilled crust to set.
The resulting dessert has a soft, airy texture with a balance of sweet peanut butter and creamy richness contrasted by the chocolate cookie crust. The topping of additional whipped heavy cream and optional crushed Oreos or chopped peanut butter cups adds texture and enhances the peanut butter and chocolate flavor combination.
This pie is ideal for peanut butter lovers seeking a no-bake dessert with a mousse-like filling that is both rich and not overly dense. It can be chilled in the fridge until set and served cold.
Ingredients
oreo crust
- 20 Oreo cookies
- 6 tablespoons unsalted butter melted
peanut butter filling
- 1 ½ cups heavy cream cold
- 8 ounces cream cheese softened
- 1 cup peanut butter creamy
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
topping
- 1 ½ cups heavy cream cold
- Oreo cookie optional, crushed
- peanut butter cups optional, chopped
Instructions
oreo crust
- Place the oreos in a food processor and blend and pulse until crumbs remain. Pour the crumbs into a bowl. Stir in the melted butter. Stir until all the oreo crumbs are moistened, then press into an 8-inch pie plate. Press on the bottom and up the sides, almost to the top. You want to try to get an even layer of crust. Pop the crust in the fridge or freezer while you make the filling.
peanut butter filling
- In a bowl, add the heavy cream and use a stand mixer or hand mixer to beat the cream until peaks form. Set it aside.
- In another bowl, use the same hand mixer (or stand mixer) and beat the cream cheese and peanut butter until combined and creamy. You want it fully combined. Beat in the powdered sugar and vanilla extract until combined. The mixture will almost be crumbly, like cookie-dough like.
- Beat in the whipped heavy cream. As the mixture combines, you will end up with a peanut butter mousse-like mixture. Transfer the mousse to the oreo pie crust and smooth out the top. Refrigerate for 4 to 6 hours, or even overnight.
topping
- For topping, I love to use fresh whipped cream. It will not hold up well in heat, so if you want something that will last and hold up, I suggest a topping like Cool Whip that will hold its structure and not fall. To make the heavy cream, just add it to a bowl of your stand mixer and beat until peaks form. You can add in a few tablespoons of powdered sugar if you’d like it sweeter, but I actually prefer it unsweetened because the peanut butter filling is so sweet. If you use the fresh whipped cream, top right before serving. If you use the cool whip, you can throw on the topping a few hours before.
- Sprinkle on crushed oreos and peanut butter cups before serving. When not eating, store this pie in the fridge!
User Reviews
Overall Rating
5
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