Peanut Butter Oreo Pie (Printable Version)

Rich, creamy peanut butter filling in chocolate Oreo crust with whipped cream topping and cookie crumbles.

# What You Need:

→ Oreo Crust

01 - 24 Oreo cookies
02 - 5 tbsp unsalted butter, melted

→ Peanut Butter Filling

03 - 1 cup creamy peanut butter
04 - 8 oz cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 cup heavy whipping cream

→ Topping

07 - 1 cup heavy whipping cream
08 - 2 tbsp powdered sugar
09 - 4 Oreo cookies, coarsely crushed

# How-To:

01 - Preheat oven to 350°F. Process Oreo cookies with filling into fine crumbs. Combine with melted butter until mixture resembles wet sand. Press firmly into bottom and up sides of a 9-inch pie dish. Bake for 10 minutes, then allow to cool completely on wire rack.
02 - Beat peanut butter and softened cream cheese in large bowl until completely smooth. Add powdered sugar and mix until fully incorporated. In separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into peanut butter mixture until no streaks remain.
03 - Spread peanut butter filling evenly over cooled crust. Cover and refrigerate for minimum 2 hours or until filling is completely set.
04 - Whip remaining heavy cream with powdered sugar until stiff peaks form. Spread or pipe whipped cream over chilled pie surface. Sprinkle crushed Oreo cookies over top as garnish.
05 - Slice pie while cold and serve immediately. Store leftovers covered in refrigerator for up to 3 days.

# Expert Tips:

01 -
  • It comes together in under 30 minutes of active time but tastes like you spent all day in the kitchen
  • The texture is impossibly creamy, like eating a peanut butter cloud wrapped in chocolate
  • You can make it ahead and it actually gets better after chilling overnight
02 -
  • Over-whipped cream will turn grainy and ruin that dreamy texture we're after
  • The pie needs those full 2 hours to set or you'll end up with a messy situation when cutting
  • A hot knife dipped in water between slices makes the cleanest cuts through all that creamy goodness
03 -
  • Make the crust the night before and store it at room temperature covered with foil
  • Use a rubber spatula to get every last bit of filling from the bowl—this stuff is precious

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