Peanut Butter Oreo Pie (Print)

Creamy peanut butter filling in an 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 ounces 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

# 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 the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then cool completely.
02 - Beat peanut butter and cream cheese together in a large mixing bowl 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 with powdered sugar until stiff peaks form. Spread or pipe whipped cream over the chilled pie. Garnish with crushed Oreo cookies.
05 - Slice and serve cold. Store leftovers covered in the refrigerator.

# Expert Tips:

01 -
  • The combination of creamy peanut butter and chocolate cookie crust creates this insanely rich but somehow light texture that keeps people going back for seconds
  • You need zero baking skills beyond melting butter and crushing cookies, but it looks and tastes like something from an upscale bakery
02 -
  • The pie needs those full 2 hours of chilling time—slicing it too early will give you a beautiful but disappointingly soft dessert that slides apart on the plate
  • Room temperature ingredients for the filling are absolutely crucial, or you'll end up with tiny lumps of cream cheese throughout your otherwise smooth filling
03 -
  • Use a springform pan instead of a pie dish if you want extra-tall slices and easier removal for serving
  • Freeze the whole pie for up to 2 months—just thaw it in the refrigerator overnight before serving

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