Description
A creamy Oreo Peanut Butter Pie with a crunchy Oreo crust, smooth peanut butter mousse filling, and fluffy whipped cream topping. This no bake dessert is perfect for anyone who loves the classic chocolate and peanut butter combination.
Ingredients
Oreo Crust:
20 Oreo cookies
6 tablespoons unsalted butter, melted
Peanut Butter Filling:
1 ½ cups cold heavy cream
8 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
½ teaspoon alcohol-free vanilla flavor (Simply Organic or Watkins Clear Vanilla Flavor)
Topping:
1 ½ cups cold heavy cream
Crushed Oreos (optional)
Chopped peanut butter cups (optional)
Instructions
1. Place the Oreo cookies in a food processor and pulse until fine crumbs remain. Transfer crumbs to a bowl and stir in melted butter until moistened.
2. Press the mixture firmly into an 8-inch pie plate, covering the bottom and sides evenly. Chill the crust in the refrigerator or freezer.
3. In a separate bowl, whip 1 ½ cups of heavy cream until peaks form. Set aside.
4. In another bowl, beat together cream cheese and peanut butter until smooth. Add powdered sugar and alcohol-free vanilla flavor, mixing until creamy.
5. Fold the whipped cream into the peanut butter mixture until light and mousse-like. Transfer to the prepared crust and smooth the top.
6. Refrigerate for 4–6 hours, or overnight, until set.
7. For topping, whip 1 ½ cups of heavy cream until peaks form. Spread over the pie just before serving.
8. Garnish with crushed Oreos and chopped peanut butter cups if desired. Store pie in refrigerator when not serving.
Notes
For a firmer crust, bake at 350°F for 8 minutes, then cool before filling.
Cool Whip may be used as a topping alternative for longer-lasting structure.
The pie can be frozen (without topping) for up to 2 months. Thaw overnight in the refrigerator before adding whipped cream.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American