Peanut Butter Oreo Pie (Printable version)
Rich, creamy peanut butter filling in a chocolate Oreo crust topped with whipped cream and cookie crumbles.
# Ingredient List:
→ Oreo Crust
01 - 24 Oreo cookies
02 - 5 tbsp 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 tbsp powdered sugar
09 - 4 Oreo cookies, coarsely crushed
# How to Make It:
01 - Preheat oven to 350°F. Crush Oreo cookies in a food processor until fine crumbs form. Mix with melted butter until combined. Press mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then cool completely.
02 - In a large mixing bowl, beat peanut butter and cream cheese together until smooth. Add powdered sugar and beat until incorporated. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the peanut butter mixture until completely blended.
03 - Spread the peanut butter filling evenly over the 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 the chilled pie. Garnish with crushed Oreo cookies.
05 - Slice and enjoy cold. Store leftovers covered in the refrigerator.
# Expert Suggestions:
01 -
- The crust comes together in minutes but tastes like you spent forever on it
- That peanut butter filling is impossibly creamy without any fancy techniques
02 -
- The crust needs to cool completely before adding the filling or you will end up with melted peanut butter soup
- Overwhipping the cream when folding into the filling will make it dense instead of luscious
03 -
- Use a flatbottomed measuring cup to press the crust into the dish for perfectly even thickness
- Chill your mixing bowl and whisk for 10 minutes before whipping the cream for faster results