Description
This creamy and rich Peanut Butter Pie features a crunchy Oreo cookie crust filled with a luscious blend of cream cheese, peanut butter, and whipped cream. Perfectly chilled for at least 8 hours, this no-bake dessert combines sweet and salty flavors with a velvety texture, topped optionally with whipped cream, crushed Oreos, and mini Reese’s for extra indulgence.
Ingredients
Crust
- 4 tablespoons unsalted butter, melted and cooled
- 1-3/4 cups Oreo crumbs (about 24 cookies)
- 1/8 teaspoon salt
Filling
- 8 ounces cream cheese (brick-style, full-fat, at room temperature)
- 1 cup creamy peanut butter (e.g., Skippy)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup heavy cream
Toppings (optional)
- Whipped cream
- Oreo crumbs
- Reese’s minis
Instructions
- Make Oreo Crust: Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan to prevent sticking. Melt the unsalted butter and allow it to cool while you prepare the cookie crumbs.
- Prepare Cookie Crumbs: Blend the Oreo cookies in a food processor until they become fine crumbs. If you spot any large chunks, reprocess them until the mixture is uniform. Combine these crumbs with the cooled melted butter and 1/8 teaspoon salt, mixing thoroughly.
- Finish Crust: Transfer the crumb mixture into the prepared pie pan. Press the crumbs firmly onto the bottom and up the sides of the pan using the flat side of a 1-cup measuring cup or similar flat tool. Bake this crust for 10 minutes in the oven, then remove and let it cool completely.
- Make Filling: In a large bowl, beat the cream cheese, granulated sugar, creamy peanut butter, vanilla extract, and 1/8 teaspoon salt together using a hand or stand mixer. Continue mixing until the consistency is smooth and creamy, about 3 minutes.
- Whip Cream: In a separate clean bowl, whip the heavy cream with a whisk attachment until stiff peaks form. This can be done with a hand mixer or stand mixer. Stiff peaks mean the cream holds its shape firmly when the whisk is lifted.
- Combine Filling and Whipped Cream: Gently fold the whipped cream into the peanut butter mixture. Use a spatula to incorporate it carefully, so the mixture remains light and airy, avoiding deflating the whipped cream.
- Chill the Pie: Pour the peanut butter filling into the completely cooled Oreo crust, smoothing the top with a spatula. Cover the pie with plastic wrap and refrigerate it for at least 8 hours to set properly, ideally overnight.
- Serve: When ready to serve, slice the pie with a sharp knife. For clean slices, dip the knife in hot water, wipe it dry, then cut. Serve chilled, optionally garnished with additional whipped cream, crushed Oreo crumbs, and mini Reese’s cups for extra flavor and decoration.
Notes
- Use full-fat brick-style cream cheese at room temperature for a smooth and creamy filling.
- Creamy peanut butter works best for the smooth texture; avoid chunky varieties.
- Ensure the crust is completely cooled before adding the filling to prevent sogginess.
- For easier slicing, warm the knife between cuts by rinsing in hot water and drying it.
- Pie can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
