Peanut Butter Oreo Pie (Printable Version)
Lush peanut butter filling on an Oreo crust, topped with chocolate and peanut butter cups for a decadent treat.
# Ingredients Required:
→ Crust
01 -
24 regular-stuffed Oreo cookies (approx. 225 g), cream filling intact
02 -
85 grams unsalted or salted butter, melted
→ Filling
03 -
240 ml heavy whipping cream
04 -
12 grams granulated sugar
05 -
10 ml vanilla extract
06 -
227 grams cream cheese, softened to room temperature
07 -
270 grams creamy peanut butter, room temperature
08 -
94 grams powdered sugar
→ Toppings
09 -
Melted semi-sweet chocolate
10 -
Chopped Reese’s mini peanut butter cups
11 -
Peanut butter chips
# Guide to Cooking:
01 -
Preheat the oven to 175°C. Process Oreo cookies, including cream, into fine crumbs using a food processor or crush with a rolling pin inside a sealed bag. Combine crumbs with melted butter until evenly moistened. Press mixture firmly into a 23 cm (9-inch) pie pan, covering bottom and sides. Bake for 10 minutes then let cool, or alternatively freeze for at least 30 minutes.
02 -
Beat heavy cream, granulated sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form, approximately 5 minutes. Transfer whipped cream to a separate bowl and chill.
03 -
Using the same mixing bowl, beat softened cream cheese, peanut butter, and powdered sugar until light and fluffy, about 2 to 3 minutes. Gently fold the chilled whipped cream into the peanut butter mixture until smooth and homogeneous.
04 -
Pour peanut butter filling over the cooled crust, smoothing the surface with a spatula. Refrigerate for 4 to 6 hours or freeze for 3 hours to set.
05 -
Drizzle melted chocolate over the chilled pie, then sprinkle with chopped peanut butter cups and peanut butter chips. Slice and serve.
# Extra Suggestions:
01 -
Use a 23 cm (9-inch) pie pan for best results. Baking the crust intensifies flavor, but freezing is an acceptable alternative.