Oreo Peanut Butter Pie Recipe

Introduction

This Oreo Peanut Butter Pie is a no-bake delight combining a chocolatey Oreo crust with a creamy peanut butter cheesecake filling. Topped with chopped Reese’s cups, it’s the perfect easy dessert for any occasion that peanut butter lovers will adore.

Ingredients

• 25 regular Oreos
• 5 Tablespoons unsalted butter (melted)
• 1 Tablespoon granulated sugar
• Pinch fine sea salt
• 8 ounces cream cheese (softened)
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 8 ounces whipped topping (thawed, such as Cool Whip)
• 1 teaspoon vanilla extract
• Optional toppings: chopped Reese’s peanut butter cups, melted peanut butter, melted chocolate, Reese’s pieces

Instructions

1. Step 1: Preheat your oven to 350°F. Crush the Oreos into fine crumbs using a food processor or blender until you have about 2 cups.
2. Step 2: In a bowl, combine the Oreo crumbs with melted butter, sugar, and a pinch of sea salt. Press the mixture firmly into the bottom of a 9-inch pie dish using a measuring cup or your hands. Bake the crust for 10 minutes, then let it cool completely.
3. Step 3: In a medium bowl, beat together the softened cream cheese and peanut butter until smooth and creamy. Add the powdered sugar and mix well to combine.
4. Step 4: Gently fold in the whipped topping and vanilla extract until fully incorporated and smooth.
5. Step 5: Spread the peanut butter filling evenly over the cooled Oreo crust using a spatula or offset spatula for smoothness.
6. Step 6: Sprinkle chopped Reese’s peanut butter cups or other desired toppings over the filling.
7. Step 7: Chill the pie in the freezer for at least one hour to set. Remove it about 10 minutes before serving for easy slicing. Serve chilled.

Tips & Variations

• Use smooth peanut butter for a silky, velvety texture that blends well. Crunchy peanut butter can also be used if you prefer some texture.
• If you don’t want to make the crust from scratch, a store-bought Oreo pie crust works great to save time.
• Try folding some crushed Oreos into the filling for added crunch and texture.
• An offset spatula helps spread the filling evenly and smoothly across the crust.
• For extra indulgence, drizzle melted peanut butter or chocolate over the top before chilling.

Storage

Store any leftovers covered in the refrigerator for up to 4 days. You can also freeze the pie in an airtight container for up to 3 months. To serve after freezing, thaw in the refrigerator overnight and remove from the fridge about 10 minutes before slicing and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, crunchy peanut butter can be used for added texture, but smooth peanut butter is recommended for the creamiest filling.

Is it necessary to bake the Oreo crust?

Baking the crust helps it set firmly and adds depth to the flavor, but if you’re short on time, you can use a store-bought crust or press the crust and chill it in the fridge to set.

Oreo Peanut Butter Pie Recipe

Print Recipe

★★★★★

4.8 from 113 reviews

This Oreo Peanut Butter Pie is a delicious no-bake dessert featuring a crunchy Oreo crust filled with a creamy peanut butter and cream cheese filling, topped with chopped Reese’s peanut butter cups. Perfectly balanced with a touch of vanilla and sweetened just right, this pie is a crowd-pleaser for any occasion.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Oreo Pie Crust

• 25 regular Oreos
• 5 Tablespoons unsalted butter, melted
• 1 Tablespoon granulated sugar
• Pinch fine sea salt

Peanut Butter Filling

• 8 ounces cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 8 ounces whipped topping (such as Cool Whip), thawed
• 1 teaspoon pure vanilla extract

Optional Toppings

• Chopped Reese’s peanut butter cups
• Melted peanut butter
• Melted chocolate
• Reese’s pieces candies

Instructions

1. Prepare the Oreo Crust: Preheat your oven to 350°F (175°C). Place 25 Oreos into a food processor or blender and pulse until they become fine crumbs, yielding about 2 cups. In a medium bowl, stir the Oreo crumbs with 5 tablespoons melted unsalted butter, 1 tablespoon granulated sugar, and a pinch of fine sea salt until the mixture is fully combined. Transfer this mixture to a 9-inch pie dish and press the crust firmly and evenly into the bottom and up the sides using the bottom of a measuring cup or your fingers. Bake the crust in the oven for 10 minutes. Remove and allow to cool completely before filling.
2. Make the Peanut Butter Filling: In a medium mixing bowl, combine 8 ounces of softened cream cheese with 1 cup of creamy peanut butter. Using an electric mixer, beat until the mixture is smooth and creamy with no lumps. Gradually add in 1 cup of powdered sugar, continuing to beat until fully incorporated and the mixture is smooth.
3. Fold in Whipped Topping and Vanilla: Gently fold in 8 ounces of thawed whipped topping and 1 teaspoon of pure vanilla extract into the peanut butter mixture until combined, taking care to maintain the lightness of the whipped topping.
4. Assemble the Pie: Pour the creamy peanut butter filling onto the cooled Oreo crust. Use a spatula to spread it evenly and smoothly. Sprinkle the top with chopped Reese’s peanut butter cups or your choice of optional toppings for added texture and flavor.
5. Chill the Pie: Place the pie in the freezer and chill for at least 1 hour to allow the filling to set properly. Before serving, remove the pie from the freezer and let it sit for about 10 minutes to soften slightly for easier slicing.
6. Serve and Enjoy: Slice the pie into 10 pieces and serve chilled. Store any leftovers covered in the refrigerator for up to 4 days, or freeze in an airtight container for up to 3 months.

Notes

• You can simplify the recipe by using a store-bought Oreo crust instead of making your own.
• For the best texture in the filling, use smooth peanut butter rather than natural or chunky varieties.
• An offset spatula can help create a smooth, even layer of filling in the crust.
• For extra Oreo flavor, consider folding some crushed Oreos into the filling.
• Allowing the pie to chill longer improves the set and texture of the filling.
• This pie is a no-bake dessert since the crust is baked but the filling does not require cooking.
• Store leftover pie covered in the refrigerator for up to 4 days or freeze for up to 3 months.

Keywords: Oreo peanut butter pie, no bake pie, peanut butter pie, Oreo crust, no bake dessert, creamy pie, peanut butter cheesecake pie, holiday dessert