Peanut Butter Oreo Pie

Peanut butter pie is a classic dessert that feels special but comes together with ease. It balances creamy peanut butter filling and a crunchy Oreo crust for a sweet treat perfect for family dinners or weekend indulgences.

I first made this pie after digging through my pantry one evening and it instantly became a go-to dessert everyone requests.

Ingredients

• Oreo cookies with cream filling: for the crust because they add crunch and sweetness without extra steps. Choose fresh cookies for best texture
• Butter: melts into the crumbs to create a sturdy, flavorful crust whether baked or frozen
• Heavy whipping cream: whips up light and airy, giving the filling its fluffy texture. Use cold cream for better volume
• Granulated sugar: sweetens the whipped cream just right without overpowering
• Vanilla extract: enhances the peanut butter filling with warm undertones. Pick pure vanilla for best flavor
• Cream cheese: brings richness and a slight tang to balance the peanut butter. Room temperature softens blending
• Creamy peanut butter: creates the smooth, nutty heart of the pie. Use a good quality brand without oil separation
• Powdered sugar: adds sweetness and helps keep the filling silky
• Semi-sweet melted chocolate, Reese’s mini peanut butter cups, and peanut butter chips: crown the pie with texture and fun

Instructions

Make The Crust:

Preheat your oven to 350 degrees Fahrenheit for a crisp crust. Process Oreo cookies whole until you have fine crumbs or crush them in a bag with a rolling pin for a no-fuss method. Add melted butter and pulse or stir until crumbs are moist but not soggy. Press this crumb mixture firmly into an ungreased nine-inch pie dish, making sure to cover bottom and sides evenly. Bake the crust for about 10 minutes to set it or skip baking and pop it into the freezer for at least 30 minutes if you prefer a softer crust.

Prepare The Filling:

Beat cold heavy whipping cream with granulated sugar and vanilla extract until stiff peaks form. This might take about five minutes and gives the filling its fluffy lift. Transfer whipped cream to a clean bowl and chill while you mix the base.

Blend Cream Cheese And Peanut Butter:

Using the same mixing bowl, no rinse needed, beat room temperature cream cheese with creamy peanut butter and powdered sugar until the mixture is light and fluffy. This ensures no lumps and that luscious peanut butter flavor shines through.

Fold Whipped Cream Gently:

Add chilled whipped cream to the peanut butter mixture, folding carefully to retain its airy texture without deflating the mixture.

Assemble The Pie:

Pour filling into your cooled crust and smooth the top evenly with a spatula. Refrigerate for 4 to 6 hours to let it set firm or freeze for at least 3 hours if you want it faster.

Add The Toppings:

Once set, drizzle melted semi-sweet chocolate over the pie, then sprinkle with chopped Reese’s peanut butter cups and peanut butter chips for crunch and extra peanut butter goodness. Slice and serve chilled.

I love how the Oreo crust adds a fun contrast to the smooth peanut butter filling. I remember serving this pie at my son’s birthday and watching everyone dive in for seconds before the cake was even cut.

Storage Tips

Keep this pie covered in the refrigerator for up to three days. The crust softens slightly over time but remains delicious. You can also freeze leftovers wrapped tightly for up to one month then thaw in the fridge overnight.

Ingredient Swaps

Try substituting the peanut butter for almond or cashew butter for a different nutty flavor. Use gluten-free cookies if you want a gluten-free dessert. If you want a lighter version, swap half the cream cheese for mascarpone.

Serving Ideas

Serve slices with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence. It also pairs beautifully with a cup of strong coffee to balance the sweetness.

This peanut butter pie is simple to make and delightfully satisfying. Enjoy the creamy& crunchy contrast every time.

Frequently Asked Recipe Questions

→ Can I use a no-bake method for the crust?

Yes, you can skip baking and freeze the crust mixture for at least 30 minutes to set it firmly before adding the filling.

→ What type of peanut butter works best?

A smooth, creamy peanut butter like regular Jiff or a similar brand blends well for a silky texture in the filling.

→ How long should the pie chill before serving?

Refrigerate the pie for 4 to 6 hours to allow the filling to set properly and firm up.

→ Can I substitute heavy whipping cream with another ingredient?

Heavy whipping cream provides stability and lightness when whipped, but chilled coconut cream can be an alternative for a different flavor profile.

→ What is the best way to melt the chocolate for topping?

Semi-sweet chocolate chips or chopped chocolate bars can be melted gently over a double boiler or microwaved in short bursts to prevent burning.