Peanut Butter Oreo Pie (Printable)

A rich peanut butter filling in an Oreo crust with whipped cream topping and cookie crumbles.

# What You'll 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

# How to Make It:

01 - Preheat oven to 350°F. Crush Oreo cookies in a food processor until fine crumbs form. Mix with melted butter until combined. Press the 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 the heavy cream until stiff peaks form, then gently fold it 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 Tips:

01 -
  • The chocolatey crust and silky peanut butter filling create the perfect flavor combination
  • This pie comes together in under 30 minutes of active work
  • It looks impressive but requires zero special baking skills
02 -
  • Let your cream cheese come to room temperature before mixing or you will end up with lumpy filling
  • Chill the pie for the full 2 hours minimum or the slices will not hold their shape when you serve them
  • Fold the whipped cream in gently rather than stirring to keep that airy texture
03 -
  • Use a food processor for the most uniform Oreo crumbs, but a ziplock bag and rolling pin works in a pinch
  • Place your mixing bowl in the freezer for 10 minutes before whipping cream for faster results

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