Oreo peanut butter pie is a fun combination with a crunchy Oreo crust, creamy peanut butter filling, and fluffy whipped topping, creating layers of flavor and texture that keep people coming back for more!
The Best Peanut Butter Pie with an Oreo Crust
Every now and then, I get inspired to make a sweet, pretty (and completely unhealthy) dessert again. Today was that day.
Despite the fact that my mom always served dessert at every meal, I don’t make desserts very often. But there are still a few certain desserts, that I just need to make every so often. Just because. And this peanut butter oreo pie is one of them.
🤎 A few great things about this recipe:
⏲️ Make-ahead convenience. It’s actually best to make this pie ahead of time and let it chill in the fridge for a while before serving. When served immediately, it’s actually a little bit soft for scooping (as you can see on my photos!).
🍽️ No baking required. This dessert is completely no-bake. I’ve seen people make peanut butter pies with a regular flour crust and yeah, no. Peanut butter pie just needs to have that oreo cookie crust!
🍫 The flavors. The creamy filling with that chocolate crust? It’s delicious. A peanut butter lover’s dream!
Supplies we Used:
- Food processor – this thing works the best to make crumbs in a hurry. You can also put the cookies in a gallon bag, remove the air and seal, then crush those cookies with a rolling pin.
- Mixing bowls – two of them. One that’s microwave safe, so you can melt the butter in it! Or you can always use a saucepan on the stove to melt the butter too.
- Electric mixer – I use my handheld Kitchenaid most times, but the stand mixer would work too.
- A spatula or two
- Measuring cups and spoons
- Pie pan – a 9-inch pie pan or a pie dish similar in size
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Seven Simple Ingredients
The Oreo Crust:
- Chocolate sandwich cookies
- Salted butter
Actually, I think there might be such a thing as a store-bought oreo crust. It’s super easy to make a homemade oreo crust, but that would be another option!
The Peanut Butter Filling:
- Cream cheese – it works best if it’s close to room temperature, so get it out of the fridge about an hour or so before making the pie!
- Peanut butter – creamy, preferably.
- Powdered sugar
- Vanilla extract
- Whipped topping
When it comes to the ingredients for this pie, high quality name brand ingredients will make a difference in the flavor! For best results, use real Oreo cookies, Philadelphia cream cheese, Jif peanut butter, pure vanilla extract and Cool Whip (or homemade whipped cream).
Find the full recipe on the printable recipe card below!⬇️
How to make Oreo Peanut Butter Pie
First, make the crust. Use a food processor to grind the oreo cookies into fine crumbs. Melt the butter, then mix the crumbs and melted butter together. Press into the bottom and up the sides of a 9-inch pie pan.
Using an electric hand mixer, beat the cream cheese, peanut butter, powdered sugar and vanilla. Slowly mix in the Cool Whip. Then carefully spread the peanut butter mixture into the oreo pie crust.
Option: garnish with a layer of Cool Whip and cookie pieces and crumbs and chopped peanut butter cups. Refrigerate until ready to serve.
Serve and enjoy!
How to Store Oreo Peanut Butter Pie
Cover the pie with a lid or plastic wrap or stick it in an airtight container and store in the refrigerator for 3-5 days.
Tips, Tricks + Notes
- Don’t forget to get the cream cheese out or the fridge about an hour before starting on the pie! (So it whips easily and doesn’t turn out to be lumpy.)
- You can whip about a cup of heavy whipping cream until stiff peaks form to make homemade whipped cream to replace the Cool Whip.
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More Dessert Recipes:
Oreo Peanut Butter Pie
Oreo peanut butter pie is a fun combination with a crunchy Oreo crust, creamy peanut butter filling, and fluffy whipped topping, creating layers of flavor and texture that keep people coming back for more!
Ingredients
Oreo Crust
- 1 1/4 cups Oreo cookie crumbs (about 20 cookies)
- 1/4 cup (1/2 stick) butter
Peanut Butter Filling
- 1 (8 oz.) package cream cheese, softened
- 1 cup peanut butter
- 1 cup powdered sugar
- 1 tsp. vanilla extract
- 1 (8 oz.) container whipped topping
Garnish
- Whipped topping
- Chopped Oreo cookies and peanut butter cups
Instructions
- First, make the crust. Use a food processor to grind the oreo cookies into crumbs. Melt the butter, then mix the crumbs and butter together. Press into the bottom and up the sides of a 9-inch pie pan.
- Using an electric hand mixer, beat the cream cheese, peanut butter, powdered sugar and vanilla. Slowly mix in the Cool Whip. Then carefully spread the peanut butter mixture into the oreo pie crust.
- Option: garnish with a layer of Cool Whip and cookie pieces and crumbs and mini peanut butter cups.
- Serve and enjoy!
Notes
- Cover the pie with a lid or plastic wrap or stick in an airtight container and store in the refrigerator for 3-5 days.
- Don't forget to get the cream cheese out or the fridge about an hour before starting on the pie! (So it whips easily and doesn't turn out to be lumpy.)
- You can whip about a cup of heavy whipping cream until stiff peaks form to make homemade whipped cream to replace the Cool Whip.
Nutrition Information:
Yield:
8Serving Size:
1 sliceAmount Per Serving: Calories: 572Total Fat: 32gSaturated Fat: 8gUnsaturated Fat: 24gCholesterol: 20mgSodium: 387mgCarbohydrates: 67gFiber: 4gSugar: 49gProtein: 9g
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
As always…
Thanks for visiting our small town! We’re delighted to have you and you’re more than welcome to stay awhile and explore!
’til next time,
We love you and we’ll be praying for you,
Julie
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