Easy Peanut Butter Oreo Pie 🥧
This easy-to-make Peanut Butter Oreo Pie is a delightful no-bake dessert, perfect for any occasion. Featuring a crunchy Oreo crust, a creamy peanut butter filling, and a chocolate drizzle, it's best served cold.
Equipment
- 9-inch Pie Plate
- Food Processor
- Stand Mixer
- Wire Rack
- Microwave-safe Bowl
Ingredients
For the Crust
- 0.5 package Oreos (about 16 cookies)
- 2 tablespoons unsalted butter melted
For the Creamy Filling
- 1 cup creamy peanut butter
- 1.5 cups confectioners' sugar
- 8 ounces cream cheese softened
- 0.5 teaspoon table salt
- 2 teaspoons pure vanilla extract divided
- 1.5 cups cold heavy or whipping cream
For the Chocolate Drizzle
- 0.5 cup chocolate chips
- 1 teaspoon coconut oil
Instructions
- To prepare the crust:
- Preheat your oven to 350°F (175°C) and grab a 9-inch pie plate.
- Pop the Oreo cookies into a food processor and pulse until they're finely ground into crumbs.
- Pour in the melted butter, then run the food processor for about 10 seconds until the crumbs just start to clump together. If any butter sticks to the sides, scrape it down and pulse briefly again.
- Transfer the buttery cookie crumbs to your pie plate. Use the bottom of a wide glass or measuring cup to firmly press the crumbs into the bottom and up the sides of the plate, smoothing the edges as best you can.
- Bake the crust for 12-15 minutes. Let it cool completely on a wire rack while you prepare the filling.
- To make the creamy filling:
- While the crust cools, combine the peanut butter and softened cream cheese in a stand mixer bowl (with the paddle attachment) or a large bowl with a hand mixer. Beat until smooth and well combined.
- Next, add the confectioners' sugar, salt, and 1 teaspoon of vanilla extract. Start mixing on low speed, then gradually increase to medium-high until the sugar is fully incorporated and the mixture is smooth.
- In a separate clean bowl, beat the cold heavy cream and the remaining 1 teaspoon of vanilla extract with a whisk attachment (for stand mixer or immersion blender). Begin on low speed and increase to high until stiff peaks form, creating a fluffy whipped cream.
- Gently fold the whipped cream into the peanut butter mixture until it's just fully combined and light.
- Carefully transfer this delightful filling into your cooled pie crust and gently spread it evenly, trying not to knock out too much of that lovely air.
- Refrigerate the pie for at least 3 hours to allow it to set up beautifully.
- To add the chocolate drizzle:
- In a small microwave-safe bowl, warm the chocolate chips and coconut oil. Heat in 30-second bursts, stirring well after each, until the chocolate is fully melted and smooth.
- Drizzle the melted chocolate over the top of your chilled pie.
- Return the pie to the refrigerator for about 15 minutes to let the chocolate set.
- Slice and serve this delicious, easy-to-make pie straight from the fridge! It's best enjoyed cold.
Notes
This delicious, easy-to-make pie is best enjoyed cold. Feel free to adjust the amount of chocolate drizzle to your liking.
Nutritional Information (per serving):
- Calories: 413
- Total Carbs: 33g
- Net Carbs: 32g
- Fats: 28g
- Protein: 8g
