Oreo Peanut Butter Pie

5 from 2 votes

This no-bake oreo peanut butter pie is decadent and fluffy and packed with peanut butter and oreo flavor. It has an oreo crust with a peanut butter mousse filling made with cream cheese and whipping cream which gets topped with a mix of oreo crumbs and peanut butter to create flavorful crumbles nestled in between the pie and extra whipped cream on top.

Prep Time30

Chill time4

Total Time4 30

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 620kcal

Author: Callan Wenner

Equipment

9-inch pie plate
Rubber spatula
Stand mixer with paddle and whisk attachment (or hand mixer)

Ingredients

Oreo Crust

2 cups oreo cookie crumbs ~20 cookies
6 tablespoons unsalted butter melted
¼ teaspoon kosher salt

Peanut Butter Filling

1 cup heavy whipping cream cold
8 oz cream cheese room temperature
3 oz sweetened condensed milk
1 cup creamy peanut butter
1 ¼ cups powdered sugar
1 teaspoon vanilla extract

Topping

½ cup oreo crumbs ~6 oreos
3 tablespoons creamy peanut butter
2 tablespoons powdered sugar
¼ teaspoon kosher salt
1 cup heavy whipping cream cold
¼ cup powdered sugar divided
1 teaspoon vanilla extract
peanut butter cups optional, for topping

US Customary - Metric

Instructions

Add the oreos to a food processor and pulse until fine crumbs form. Add the melted butter and salt and pulse until combined and completely moistened.
2 cups oreo cookie crumbs, 6 tablespoons unsalted butter, ¼ teaspoon kosher salt
Transfer to a 9” pie plate and press it in firmly up the sides and on the bottom. Freeze while you prepare the filling.
In the bowl of a stand mixer fitted with the whisk attachment (or with a hand mixer), whip the heavy whipping cream on medium low speed for one minute, then increase to high speed and whip until stiff peaks form. Transfer to another bowl.
1 cup heavy whipping cream
In the stand mixer bowl fitted with the paddle attachment, cream together the cream cheese and peanut butter until smooth. Add the sweetened condensed milk, powdered sugar and vanilla and mix until fully combined and thick.
8 oz cream cheese, 3 oz sweetened condensed milk, 1 cup creamy peanut butter, 1 ¼ cups powdered sugar, 1 teaspoon vanilla extract
Add half of the whipped cream and mix on low speed then scrape down the sides. Add the second half of whipped cream and fold it into the filling by hand to keep as much air as possible. Add the filling to the pie crust and spread evenly. Refrigerate for at least 4 hours.
While the pie sets, mix together the oreo crumbs, 2 tablespoons powdered sugar, peanut butter, and salt until crumbles form. Set aside.
½ cup oreo crumbs, 3 tablespoons creamy peanut butter, ¼ teaspoon kosher salt, 2 tablespoons powdered sugar
Add the heavy whipping cream, ¼ cup powdered sugar, and vanilla and whisk to combine (using a hand mixer or stand mixer), then whisk on high speed until stiff peaks form.
1 cup heavy whipping cream, ¼ cup powdered sugar, 1 teaspoon vanilla extract
Add the oreo peanut butter crumbles to the top of the peanut butter filling, then add the whipped cream. Top with chopped peanut butter cups and serve.
peanut butter cups

Notes

Store the pie uncovered in the fridge for up to four days.

Note that roughly ½ cup of peanut butter filling may be left over depending on your pie dish.

Nutrition