Description
No Bake Peanut Butter Oreo Pie is the ultimate dessert for peanut butter and Oreo lovers. With a rich, creamy peanut butter filling set on a crunchy Oreo crust, this no-bake treat is a deliciously simple way to indulge without turning on the oven!
Ingredients
Units
Scale
- For the Oreo Crust:
- 28 Oreos
- 5 tablespoons unsalted butter, melted
- For the Peanut Butter Filling:
- 1 cup heavy whipping cream, chilled
- 8 oz cream cheese (full fat), softened
- 1/2 cup granulated sugar
- 4 oz creamy peanut butter, plus more for drizzle topping
- Oreos, for topping
Instructions
- For the Oreo Crust: In a food processor, pulse the Oreos into fine crumbs. Mix the melted butter with the crumbs until fully combined.
- Press the Oreo mixture into the bottom of a 9-inch pie dish to form an even crust. Place in the freezer while preparing the filling.
- For the Peanut Butter Filling: In a large bowl, beat the chilled heavy whipping cream with a hand mixer or stand mixer until stiff peaks form. Set aside.
- In another bowl, beat the softened cream cheese and sugar together until smooth. Add the creamy peanut butter and continue mixing until fully combined.
- Gently fold the whipped cream into the peanut butter mixture until smooth and well combined.
- Pour the peanut butter filling over the Oreo crust, smoothing the top with a spatula.
- Drizzle extra peanut butter on top and sprinkle with crushed Oreos for garnish.
- Refrigerate the pie for at least 4 hours or overnight to allow it to set.
- Slice and serve chilled. Enjoy!
Notes
- For extra flavor, you can add a layer of chopped peanuts on top before refrigerating.
- This pie can be made a day in advance for easier prep the day of serving.
- If you prefer a firmer filling, add an extra 2 oz of cream cheese to the mixture.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24g
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg