Oreo Peanut Butter Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://deliciousdishspot.com/oreo-peanut-butter-pie-recipe/
