Description
This no-bake peanut butter pie is a creamy, indulgent dessert featuring a crunchy Oreo cookie crust filled with a smooth peanut butter and cream cheese filling, topped with whipped cream and Oreo crumb decorations. Perfect for when you want a rich, satisfying pie without turning on the oven.
Ingredients
Oreo Crust
- 76 g Unsalted butter
- 250 g Oreo cookies (approx 22 cookies, crushed into crumbs)
- Pinch of salt
Peanut Butter Filling
- 230 g Heavy Cream (36% fat, very cold)
- 230 g Cream cheese (full fat Philadelphia, cold)
- 170 g Peanut butter (smooth, unsweetened)
- 55 g Powdered sugar
Decoration
- 55 g Cream cheese (full fat Philadelphia, cold)
- 55 g Heavy Cream (36% fat, very cold)
- 3 Oreo cookies (crushed into crumbs)
Instructions
- Make the Oreo pie crust: Melt the unsalted butter in the microwave and let it cool slightly while preparing the Oreo crumbs.
- Prepare the Oreo crumbs: Blitz Oreos into crumbs using a food processor or crush them in a ziplock bag with a rolling pin. Mix the crumbs with warm melted butter and a pinch of salt until well combined.
- Form the crust: Line an 8-inch pie tin with the Oreo crust mixture, pressing evenly and firmly with the back of a spoon. Place it in the freezer to set while making the filling.
- Whip cream cheese and sugar: Using an electric hand mixer, whip the cold cream cheese and powdered sugar together for a few minutes until light and fluffy, being careful not to overwhip.
- Incorporate peanut butter: Fold smooth peanut butter gently into the whipped cream cheese mixture with a rubber spatula until fully blended.
- Whip heavy cream: In a separate bowl, whip the very cold heavy cream until soft peaks form. Avoid overwhipping to prevent the cream from becoming stiff or breaking.
- Combine fillings: Gently fold the whipped heavy cream into the peanut butter cream cheese mixture, maintaining a light and fluffy texture.
- Fill the crust: Pour the peanut butter filling into the chilled Oreo crust and smooth the surface with an offset spatula. Refrigerate for a minimum of 4 hours to set.
- Prepare decorations: Whip the remaining cream cheese and heavy cream until volume increases and the mixture is pipeable. Fold in crushed Oreo crumbs and pipe decorative shapes on top of the set pie using a French star nozzle tip.
- Store leftovers: Cover any leftovers and store in the refrigerator for 2 to 3 days for best freshness.
Notes
- Ensure all dairy ingredients are very cold before whipping to achieve optimal texture.
- Do not overwhip cream or cream cheese mixtures to avoid breaking or stiffness.
- Use an 8-inch pie tin for best crust to filling ratio.
- Crushing Oreos finely ensures a sturdy crust and smooth texture.
- For best flavor, let the pie chill for at least 4 hours, preferably overnight.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
