Irresistible Peanut Butter Oreo Pie (Printable)

Rich peanut butter filling meets crunchy chocolate crust in this luscious no-fuss dessert. Whipped cream topping and cookie crumbles create the perfect finishing touch.

# What's Needed:

→ Oreo Crust

01 - 24 Oreo cookies
02 - 5 tablespoons 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 tablespoons 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 well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then allow to cool completely.
02 - In a large mixing bowl, beat peanut butter and cream cheese together until smooth and creamy. Add powdered sugar and continue beating until fully incorporated. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until completely blended and smooth.
03 - Spread the peanut butter filling evenly over the cooled Oreo crust, smoothing the top with a spatula. Refrigerate for at least 2 hours or until the filling is fully set and firm.
04 - Whip the remaining heavy whipping cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled pie surface. Garnish generously with coarsely crushed Oreo cookies.
05 - Slice the pie while cold and serve immediately. Store any leftovers covered in the refrigerator to maintain freshness and texture.

# Tips for Success:

01 -
  • The crust comes together in minutes using cookies you probably already have in the pantry
  • No baking skills required beyond pressing crumbs into a pan and folding whipped cream
  • Makes you look like a dessert genius while actually being foolproof
02 -
  • Cold pie cuts cleaner so let it chill for the full two hours before serving
  • Room temperature cream cheese blends smoothly but cold peanut butter works if you are patient
  • The whipped cream layer will start weeping after a day so this pie is best eaten within 24 hours
03 -
  • Use a springform pan if you plan to transport this pie
  • The crust needs to be completely cool before adding the filling or you will get a soggy bottom

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