Description
- Peanut Butter Oreo Pie is a dreamy, indulgent no-bake dessert with a creamy peanut butter filling and a crunchy Oreo crust. The perfect blend of sweetness and texture, it’s easy to make and perfect for parties, holidays, or any special occasion.
Ingredients
- 1 package Oreo cookies (about 36 cookies)
- 1/4 cup melted butter
- 1 cup peanut butter (creamy)
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream (chilled)
- 1 cup whipped topping (like Cool Whip)
Instructions
Make the Oreo Crust: Crush the Oreo cookies into fine crumbs, mix with melted butter, and press into the bottom and sides of a pie dish. Refrigerate the crust while preparing the filling.
- Prepare the Peanut Butter Filling: Beat the softened cream cheese and peanut butter together until smooth. Add powdered sugar and vanilla extract, and mix until combined.
- Whip the Cream: Beat the chilled heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture, then fold in the whipped topping.
- Assemble the Pie: Spread the peanut butter filling evenly over the prepared Oreo crust and smooth the top with a spatula.
- Chill the Pie: Refrigerate for at least 4 hours (overnight for best results) to allow the filling to set.
- Serve: Once chilled, slice and serve. Optionally garnish with additional crushed Oreos or chocolate syrup.
Notes
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Add melted chocolate to the peanut butter mixture for a richer flavor.
- Use a graham cracker crust for a twist on the base.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
