Oreo Peanut Butter Pie

Imagine this: a thick, creamy layer of peanut butter filling nestled atop a rich Oreo crust, each slice revealing a delightful contrast of textures and flavors. The moment you cut into this pie, your knife glides through the soft, fluffy filling and the crunchy, chocolatey crust. A sweet, nutty aroma wafts through the air, inviting you in for a taste. Each bite is a blissful combination of sweet and salty, creamy and crunchy—the kind of dessert that makes you want to linger at the table long after the plates are cleared.

What makes this recipe shine

This pie is a true celebration of flavors and textures, striking an ideal balance between the sweetness of the creamy filling and the satisfying crunch of the Oreo crust. It’s approachable yet impressive, making it a perfect addition to any gathering or a simple indulgence at home. The best part? It’s uncomplicated with no baking required. One happy home baker put it perfectly when they said:

"This pie has become my go-to dessert—it’s so decadent, yet super easy to whip up!"

How this dish comes together

Bringing this Oreo Peanut Butter Pie to life is a straightforward affair. Start by creating a luscious crust, letting the Oreos soak up the melted butter before pressing them into a pie pan. As that sets, you’ll whip up a light yet rich peanut butter filling, folding in freshly whipped cream for that airy quality. Finally, some chocolate drizzle takes this pie over the top! You’ll have a stunning dessert that’s ready to surprise and delight.

What you’ll need

To make this indulgent pie, gather the following ingredients:

• 24 Oreo cookies
• 1/4 cup unsalted butter, melted
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips
• 1/2 cup peanut butter (for drizzling)

When choosing your ingredients, opt for high-quality peanut butter for the best flavor. If you’re feeling adventurous, crunchy peanut butter can add an enjoyable texture twist!

Step-by-step cooking

1. Start by crushing the Oreo cookies into fine crumbs (a food processor works wonders for this task). Combine the crumbs with melted butter in a bowl and mix until evenly coated. Firmly press this mixture into the bottom of a pie pan to form a cohesive crust.

2. In a separate bowl, beat together the creamy peanut butter and powdered sugar until the mixture is smooth and slightly thickened.

3. Take another bowl and whip the heavy cream with the vanilla extract until soft peaks form—this step is key for a light filling that balances the denser crust.

4. Carefully fold the whipped cream into the peanut butter mixture, ensuring there are no streaks left until well combined and airy.

5. Pour the peanut butter filling into your prepared Oreo crust, smoothing the top gently with a spatula.

6. Melt the chocolate chips in a microwave-safe bowl in short intervals, stirring until smooth. Drizzle the melted chocolate over the pie, followed by a drizzle of peanut butter for an extra touch of indulgence.

7. Lastly, refrigerate the pie for at least 4 hours (or ideally overnight) to allow it to set properly.

Serving ideas

This pie is as beautiful as it is delicious, making presentation essential. Slice into generous wedges and consider serving with a dollop of whipped cream or a scoop of vanilla ice cream on the side. For an added crunch, sprinkle some crushed Oreos or chopped peanuts on top, enhancing both flavor and texture.

Keeping leftovers fresh

If you find yourself with leftovers—though I doubt that will happen—store the pie covered in the refrigerator. It can last for up to a week, but be sure to keep an eye on its freshness, as the texture is best enjoyed within the first few days.

Expert tips

• Make sure you crush the Oreos finely to create a sturdy base—big chunks can make it difficult to slice.
• When whipping the cream, be careful not to overwhip; it should be airy but smooth, not grainy.
• For a nutty contrast, try sprinkling chopped peanuts over the top before drizzling with chocolate and peanut butter.
• Reserve some of the Oreo filling for a mini dessert treat—you can mix it into yogurt or ice cream for a second dessert!

Ways to customize it

Want to switch things up? Consider adding layers of banana or a swirl of caramel for a different flavor dimension. You can also use gluten-free Oreos for a gluten-free version or swap in a chocolate crust for an extra chocolatey experience.

Frequently Asked Questions

How long should I let the pie chill before serving?

Aim for at least 4 hours, although letting it set overnight will yield the best results.

Can I make this pie in advance?

Absolutely! This pie is perfect for making ahead of time. Just remember to cover it well before refrigerating.

What can I use instead of peanut butter?

If you’re looking for an alternative, almond butter or sunflower seed butter can also work, but the flavor will differ. If nut allergies are a concern, you can try using a vegan cream cheese for a similar texture.

Oreo Peanut Butter Pie

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A deliciously decadent no-bake pie with a creamy peanut butter filling atop a crunchy Oreo crust, perfect for any gathering.

• Total Time: 240 minutes
• Yield: 8 servings 1x

Ingredients

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• 24 Oreo cookies
• 1/4 cup unsalted butter, melted
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips
• 1/2 cup peanut butter (for drizzling)

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Instructions

1. Crush the Oreo cookies into fine crumbs using a food processor.
2. Combine the crumbs with melted butter in a bowl and mix until evenly coated. Press into the bottom of a pie pan to form a crust.
3. Beat together the creamy peanut butter and powdered sugar in a separate bowl until smooth and slightly thickened.
4. Whip the heavy cream with vanilla extract in another bowl until soft peaks form.
5. Fold the whipped cream into the peanut butter mixture until well combined and airy.
6. Pour the peanut butter filling into the prepared Oreo crust, smoothing the top gently.
7. Melt the chocolate chips in a microwave-safe bowl and drizzle over the pie, followed by the peanut butter.
8. Refrigerate for at least 4 hours (preferably overnight) to allow it to set.

Notes

For an extra touch, serve with whipped cream or vanilla ice cream. Leftovers can last up to a week in the refrigerator.

• Author: alison
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 25g
• Sodium: 230mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 30mg