Peanut Butter Oreo Pie (Printable)

Rich creamy peanut butter filling in chocolate Oreo crust with whipped cream topping

# 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

# Directions:

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 - 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 -
  • You can make it in under 30 minutes of active work and let your fridge do the rest
  • The combination of salty peanut butter and sweet chocolate Oreos hits every craving at once
  • No fancy techniques required—just mixing and chilling
02 -
  • Room temperature cream cheese is non-negotiable unless you want tiny lumps in your otherwise silky filling
  • The pie needs those full 2 hours of chilling time or the slices won't hold their shape when you cut them
  • Whipped cream toppings weep and get watdy after about 24 hours, so add it the same day you're serving
03 -
  • If your crust seems too crumbly, press it harder into the pan or add another teaspoon of melted butter
  • The filling is ready to fold when cream holds stiff peaks that don't droop when you lift the whisk

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