Peanut Butter Oreo Pie (Printable)
A rich and creamy peanut butter pie with Oreo crust and whipped topping.
# What You'll Need:
→ Oreo Crust
01 - 24 Oreo cookies
02 - 5 tablespoons 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 tablespoons powdered sugar
09 - 4 Oreo cookies, coarsely crushed for garnish
# How to Make It:
01 - Preheat oven to 350°F. Crush Oreo cookies with filling in a food processor until fine crumbs form. Mix with melted butter until combined. Press mixture into bottom and up sides of 9-inch pie dish. Bake for 10 minutes, then cool completely.
02 - Beat peanut butter and cream cheese together until smooth. Add powdered sugar and beat until incorporated. In separate bowl, whip heavy cream until stiff peaks form, then gently fold into peanut butter mixture until completely blended.
03 - Spread peanut butter filling evenly over cooled Oreo crust. Refrigerate for at least 2 hours or until fully set.
04 - Whip remaining heavy whipping cream and powdered sugar to stiff peaks. Spread or pipe whipped cream over chilled pie. Garnish with crushed Oreo cookies.
05 - Slice and enjoy cold. Store leftovers covered in refrigerator.
# Expert Advice:
01 -
- The way the salty peanut butter cuts through the sweet whipped cream is pure magic
- You can make it ahead and it actually tastes better after chilling overnight
02 -
- The filling needs those full two hours to set. Cutting into it too soon means messy slices instead of beautiful ones.
- Room temperature ingredients prevent lumps. Cold cream cheese and peanut butter create a grainy texture no amount of mixing can fix.
03 -
- Use the bottom of a measuring cup to press the crust into the dish evenly and firmly
- Fold the whipped cream in by hand instead of using a mixer to keep all that air you just whipped into the cream