Oreo Peanut Butter Pie Recipe

Introduction

This Oreo Peanut Butter Pie is a creamy, indulgent dessert that combines the perfect balance of chocolate and peanut butter flavors. With a crunchy Oreo crust and a smooth peanut butter filling, it’s an easy treat that’s sure to impress at any gathering.

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)
• 1 teaspoon vanilla extract
• Optional toppings: melted peanut butter, melted chocolate, Reese’s cups, Reese’s pieces

Instructions

1. Step 1: Preheat the oven to 350°F. Crush the 25 Oreos using a food processor or blender until you have about 2 cups of crumbs.
2. Step 2: In a bowl, mix the Oreo crumbs with 5 tablespoons melted butter, 1 tablespoon sugar, and a pinch of salt until combined.
3. Step 3: Press the mixture firmly into a 9-inch pie dish using a measuring cup or your fingers. Bake for 10 minutes, then set aside to cool completely.
4. Step 4: In a medium bowl, beat together the softened cream cheese and creamy peanut butter until smooth using an electric mixer.
5. Step 5: Add the powdered sugar and continue mixing until fully incorporated and smooth.
6. Step 6: Gently fold in the whipped topping and vanilla extract until well combined.
7. Step 7: Spread the peanut butter filling evenly into the cooled Oreo crust.
8. Step 8: Top the pie with your choice of chopped Reese’s cups or pieces, and optional drizzles of melted peanut butter or chocolate.
9. Step 9: Chill the pie in the freezer for at least one hour before serving. Slice into 10 pieces and enjoy.

Tips & Variations

• For a quicker option, use a store-bought Oreo pie crust instead of making your own.
• Swap creamy peanut butter for crunchy if you like added texture in the filling.
• Add a layer of chocolate ganache on top for extra richness.
• Decorate with chopped nuts or a sprinkle of sea salt to enhance flavors.

Storage

Store the pie covered in the refrigerator for up to 4 days. For longer storage, freeze the pie in an airtight container for up to 3 months. When ready to enjoy, thaw the pie in the refrigerator for several hours before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be prepared a day in advance. Just keep it chilled in the refrigerator or freezer until ready to serve.

What can I use if I don’t have an electric mixer?

You can mix the cream cheese and peanut butter by hand using a sturdy whisk or spoon, but it might take a bit longer to achieve a smooth consistency.

Oreo Peanut Butter Pie Recipe

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★★★★★

4.7 from 549 reviews

This Oreo Peanut Butter Pie combines a crunchy Oreo crust with a creamy, luscious peanut butter and cream cheese filling. Perfectly sweet and rich, it’s topped with whipped topping and optional Reese’s pieces for an irresistible no-bake dessert ideal for holidays and family gatherings.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes (including chilling time)
• Yield: 10 slices 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, thawed
• 1 teaspoon vanilla extract

Optional Toppings

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

Instructions

1. Crush Oreos: Preheat the oven to 350°F. Place 25 Oreos in a food processor or blender and blend until they turn into fine crumbs, about 2 cups.
2. Make crust: Stir in 5 tablespoons melted butter, 1 tablespoon sugar, and a pinch of salt into the Oreo crumbs until combined. Press mixture firmly into a 9-inch pie dish using a measuring cup. Bake for 10 minutes, then set aside to cool completely.
3. Prepare filling: In a medium bowl, beat 8 ounces softened cream cheese and 1 cup creamy peanut butter with an electric mixer until smooth. Add 1 cup powdered sugar and mix until combined. Gently fold in 8 ounces whipped topping and 1 teaspoon vanilla extract until evenly blended.
4. Assemble pie: Spread the peanut butter filling evenly into the cooled Oreo crust. Top with chopped Reese’s pieces or your choice of optional toppings.
5. Chill: Chill the pie in the freezer for at least 1 hour to set. Remove from freezer just before serving and slice into 10 slices.
6. Serve and enjoy: For best taste, serve chilled. Optionally drizzle with melted peanut butter or chocolate for extra decadence.
7. Leave feedback: After making the recipe, share your comments and rating to help others enjoy this dessert.

Notes

• For convenience, you can substitute with a store-bought Oreo pie crust.
• Store the pie covered in the refrigerator for up to 4 days.
• You can freeze the pie in an airtight container for up to 3 months.
• This pie is a no-bake filling with a baked crust, making preparation simple and quick.

Keywords: Oreo pie, peanut butter pie, no-bake pie, chocolate dessert, creamy peanut butter, holiday pie, easy dessert, whipped topping pie