Peanut Butter Oreo Pie Delight (Printable)
Creamy peanut butter filling in an Oreo crust with whipped cream 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
# 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 a 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 Hints:
01 -
- The crust comes together in minutes with zero baking skills required
- You get that perfect sweet and salty combo without turning on your oven for long
- It looks impressive but secretly comes together in under half an hour of active time
02 -
- Do not rush the chilling time or you will end up with a sad droopy pie instead of neat slices
- Room temperature ingredients prevent that dreaded grainy texture in the filling
- The pie actually tastes better on day two when the flavors have had time to meld together
03 -
- Chill your mixing bowl in the freezer for ten minutes before whipping cream
- Toast your crushed Oreos in a 350 degree oven for five minutes for deeper flavor