Irresistible Peanut Butter Oreo Pie (Print Version)
Rich peanut butter filling in chocolatey Oreo crust with whipped cream topping and cookie crumbles
# What You Need:
→ Oreo Crust
01 - 24 Oreo cookies
02 - 5 tablespoons 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 tablespoons powdered sugar
09 - 4 Oreo cookies, coarsely crushed
# How to Prepare:
01 - Preheat oven to 350°F. Crush Oreo cookies in a food processor until fine crumbs form. Mix with melted butter until combined. Press the 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 Advice:
01 -
- The Oreo crust stays perfectly crunchy even after days in the fridge
- You get that restaurant quality whipped cream texture without any fancy equipment
02 -
- The pie needs at least 2 hours in the fridge but overnight makes the texture even better
- Whipped cream starts weeping after 24 hours so add that topping the day you plan to serve it
03 -
- Chill your mixing bowl and beaters for 10 minutes before whipping cream and it will reach stiff peaks twice as fast
- Press the crust mixture up the sides using the bottom of a measuring cup for an even layer without burnt spots