Peanut Butter Oreo Pie (Printable Version)
Creamy peanut butter filling meets chocolate Oreo crust in this decadent pie topped with whipped cream.
# Ingredient List:
→ 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
# Directions:
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 - 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 crust stays perfectly crisp even after days in the fridge
- You need zero baking skills beyond melting butter
- It somehow tastes even better on day two
02 -
- The filling needs that full chilling time, otherwise it slides right off the crust when you slice it
- Warm cream cheese is the difference between silky smooth and weirdly grainy texture
03 -
- Use a glass pie dish so you can see that gorgeous crust-to-filling ratio
- Chill your mixing bowl and beaters for 10 minutes before whipping the cream