Introduction
The rich, creamy goodness of peanut butter paired with the decadent crunch of an Oreo crust—sounds like a dessert dream, doesn’t it? I’ll admit, the first time I made this peanut butter pie with Oreo crust, I knew it was something special. There’s just something magical about the way the salty, nutty flavor of peanut butter complements the chocolatey sweetness of Oreos. It’s a match made in dessert heaven!
This recipe has become a staple in my household, especially when we’re looking for a quick but impressive dessert for gatherings or just to satisfy a sweet tooth. It’s simple to make, requires no baking, and is always a crowd favorite. Plus, it’s one of those recipes that looks and tastes like you spent hours preparing it, but in reality, it’s super straightforward. Trust me, once you’ve made this pie, you’ll wonder why you hadn’t tried it sooner.
Whether you’re hosting a cozy dinner or need a last-minute treat to bring to a potluck, this peanut butter pie with Oreo crust is guaranteed to steal the spotlight. Let’s dive into the details—I promise, you’ll love this recipe as much as I do!
Why You’ll Love This Recipe
- No-Bake Wonder: This pie comes together without ever turning on your oven. A lifesaver during hot summer days!
- Quick & Easy: With a prep time of just 20 minutes, it’s perfect for when you need a dessert in a hurry.
- Crowd Pleaser: Kids and adults alike adore the creamy peanut butter filling and Oreo crust combo.
- Simple Ingredients: You won’t need to scour specialty stores—everything is easily found at your local grocery store.
- Customizable: You can easily tweak this recipe to suit your taste, whether that means adding a drizzle of chocolate or swapping in an alternative crust.
What makes this recipe stand out is the balance of flavors and textures. The Oreo crust is perfectly crunchy and rich, while the peanut butter filling is smooth, creamy, and just sweet enough without being overpowering. It’s one of those desserts that feels indulgent but is surprisingly simple to make. And let’s be honest—who doesn’t love an Oreo-packed treat?
This peanut butter pie with Oreo crust is comfort food at its best. It’s the kind of dessert that makes you smile after every bite, a little slice of joy for any occasion.
What Ingredients You Will Need
This recipe uses simple, familiar ingredients to create an unforgettable dessert. Here’s what you’ll need:
- For the crust:
- 24 Oreo cookies, crushed (regular or chocolate crème works great)
- 4 tablespoons unsalted butter, melted
- For the filling:
- 1 cup creamy peanut butter (I recommend a classic brand like Jif or Skippy)
- 8 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Optional toppings:
- Whipped cream
- Chopped peanuts, for garnish
- Chocolate sauce drizzle
- Crushed Oreo cookies
- Food processor or rolling pin (to crush the Oreos)
- Medium mixing bowls
- Electric mixer (handheld or stand mixer)
- Rubber spatula
- 9-inch pie dish
- Measuring cups and spoons
- Prepare the crust: Place the Oreo cookies in a food processor and pulse until they resemble fine crumbs. If you don’t have a food processor, place the cookies in a zip-top bag and crush them with a rolling pin until finely crushed.
- Transfer the crushed Oreos to a mixing bowl and stir in the melted butter until evenly combined. The mixture should resemble wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Use your hands or the bottom of a flat measuring cup to pack it tightly and evenly. Refrigerate the crust for 10 minutes while preparing the filling.
- Make the filling: In a medium mixing bowl, beat the softened cream cheese and peanut butter together using an electric mixer until smooth and creamy.
- Add the powdered sugar and vanilla extract to the bowl. Beat again until fully incorporated and no lumps remain.
- In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to overbeat, as you want the cream to remain fluffy.
- Gently fold the whipped cream into the peanut butter mixture using a rubber spatula. Take your time to ensure it’s fully combined but still light and airy.
- Assemble the pie: Spoon the peanut butter filling into the prepared Oreo crust. Smooth the top with the back of a spoon or an offset spatula.
- Place the pie in the refrigerator to chill for at least 3 hours or overnight. This step is crucial for allowing the filling to set properly.
- Decorate and serve: Before serving, top the pie with whipped cream, a drizzle of chocolate sauce, and a sprinkle of crushed Oreos or chopped peanuts for added texture and flavor.
- Crust Tips: When pressing the Oreo crust into the pie dish, make sure it’s tightly packed to prevent crumbling when slicing.
- Softening Cream Cheese: Let your cream cheese sit at room temperature for about 30 minutes before mixing. This ensures a smooth filling without lumps.
- Whipping Cream: Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream. This helps create a lighter, airier texture.
- Refrigeration: Don’t rush the chilling process! The pie needs at least 3 hours to set properly, but overnight is even better for perfect slices.
- Decorating: Use a piping bag for the whipped cream topping if you want that professional bakery look, or keep it simple with a dollop and some sprinkles.
- Gluten-Free Option: Use gluten-free chocolate sandwich cookies for the crust.
- Low-Sugar Version: Swap powdered sugar for a sugar-free alternative like erythritol or stevia powder.
- Chocolate Peanut Butter: Stir in 2 tablespoons of cocoa powder into the peanut butter filling for a richer chocolate flavor.
- Seasonal Twist: Add a layer of sliced bananas or strawberries between the crust and filling for a fruity touch.
- Nut-Free Adaptation: Replace peanut butter with sunflower seed butter or cookie butter for those with nut allergies.
- Serving: Serve the pie chilled for the best texture and flavor. Add whipped cream, a touch of chocolate drizzle, or even a sprinkle of sea salt for a gourmet finish.
- Pairing Suggestions: This pie pairs beautifully with coffee, milk, or even a glass of chilled dessert wine.
- Storage: Cover the pie tightly with plastic wrap or store it in an airtight container. It will keep in the refrigerator for up to 5 days.
- Freezing: You can freeze the pie for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator for a few hours before serving.
- Reheating: No need to reheat this dessert! Simply serve it straight from the fridge or let it sit at room temperature for 10 minutes before slicing.
- Calories: 420
- Fat: 25g
- Carbohydrates: 40g
- Protein: 7g
- Sugar: 25g
These ingredients come together to create a smooth, creamy peanut butter filling and a crunchy, chocolatey base that complements each other beautifully.
Equipment Needed
You don’t need any fancy tools to make this dessert—just a few kitchen basics. Here’s what you’ll need:
If you don’t have a food processor, no worries! Just place the Oreos in a zip-top bag and crush them with a rolling pin or even a sturdy glass. For the mixer, I’ve used both a hand mixer and a stand mixer, and either will work perfectly.
Preparation Method
Once ready, slice and serve! Don’t be surprised if everyone asks for seconds.
Cooking Tips & Techniques
These tips will help you avoid common pitfalls and ensure your peanut butter pie with Oreo crust turns out flawless every single time.
Variations & Adaptations
One of the joys of this recipe is how versatile it can be. Here are some ways to mix things up:
I’ve tried the chocolate peanut butter variation, and it’s amazing for true chocoholics! Feel free to experiment and make this recipe your own.
Serving & Storage Suggestions
Once your peanut butter pie with Oreo crust is ready, here’s how to serve and store it:
The flavors of the pie deepen as it sits, so don’t hesitate to make it ahead of time and enjoy it over several days!
Nutritional Information & Benefits
Here’s an estimated breakdown of the nutritional value per slice (based on 8 servings):
Peanut butter is a great source of healthy fats and protein, which can help keep you feeling full and satisfied. The Oreo crust adds a touch of indulgence with a delicious chocolate crunch. While this isn’t a low-calorie dessert, it’s a wonderful treat to enjoy in moderation.
If you’re watching your sugar intake, opt for a low-sugar peanut butter and swap the powdered sugar for a sugar substitute like monk fruit or erythritol.
Conclusion
This peanut butter pie with Oreo crust is the ultimate dessert for anyone who loves the combination of creamy peanut butter and rich chocolate. With no baking required and a simple list of ingredients, it’s a foolproof recipe that’s sure to impress. Whether you’re serving it at a party or indulging in a slice on a quiet night, this pie is guaranteed to bring a little joy to your day.
If you try this recipe, let me know how it turned out in the comments below! Don’t forget to share it with your friends and family—they’ll thank you!
Ready to whip up your peanut butter pie with Oreo crust? Let’s get started!
FAQs
Can I use chunky peanut butter instead of creamy?
Yes, but keep in mind that the filling will have a slightly textured consistency. If you prefer a smoother pie, stick with creamy peanut butter.
Can I make the crust ahead of time?
Absolutely! You can prepare the Oreo crust a day in advance and store it in the refrigerator until you’re ready to fill it.
What’s the best way to crush Oreos for the crust?
A food processor works best for fine crumbs, but you can also crush them in a zip-top bag using a rolling pin.
Can I freeze the pie?
Yes! Wrap it tightly in plastic wrap and foil before freezing. It will keep for up to a month. Just thaw in the fridge before serving.
Is this recipe gluten-free?
Not as written, but you can make it gluten-free by using gluten-free chocolate sandwich cookies for the crust.
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Peanut Butter Pie with Oreo Crust
A rich, creamy peanut butter filling paired with a decadent Oreo crust, this no-bake dessert is quick, easy, and always a crowd favorite.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 24 Oreo cookies, crushed
- 4 tablespoons unsalted butter, melted
- 1 cup creamy peanut butter
- 8 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Optional toppings: whipped cream, chopped peanuts, chocolate sauce drizzle, crushed Oreo cookies
Instructions
- Place the Oreo cookies in a food processor and pulse until they resemble fine crumbs. Alternatively, crush them in a zip-top bag using a rolling pin.
- Transfer the crushed Oreos to a mixing bowl and stir in the melted butter until evenly combined. The mixture should resemble wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Refrigerate the crust for 10 minutes while preparing the filling.
- In a medium mixing bowl, beat the softened cream cheese and peanut butter together using an electric mixer until smooth and creamy.
- Add the powdered sugar and vanilla extract to the bowl. Beat again until fully incorporated and no lumps remain.
- In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to overbeat.
- Gently fold the whipped cream into the peanut butter mixture using a rubber spatula until fully combined but still light and airy.
- Spoon the peanut butter filling into the prepared Oreo crust. Smooth the top with the back of a spoon or an offset spatula.
- Place the pie in the refrigerator to chill for at least 3 hours or overnight.
- Before serving, top the pie with whipped cream, a drizzle of chocolate sauce, and a sprinkle of crushed Oreos or chopped peanuts.
Notes
[‘When pressing the Oreo crust into the pie dish, make sure it’s tightly packed to prevent crumbling when slicing.’, ‘Let your cream cheese sit at room temperature for about 30 minutes before mixing to ensure a smooth filling.’, ‘Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream for a lighter texture.’, ‘Don’t rush the chilling process; the pie needs at least 3 hours to set properly, but overnight is even better.’, ‘Use a piping bag for the whipped cream topping for a professional look, or keep it simple with a dollop and sprinkles.’]
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25
- Fat: 25
- Carbohydrates: 40
- Protein: 7
Keywords: Peanut Butter Pie, Oreo Crust, No-Bake Dessert, Easy Dessert Recipe, Chocolate Peanut Butter Pie
