Description
Silky Peanut Butter Pie with Irresistible Oreo Crust
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter (avoid natural or oily types)
- 1 cup powdered sugar
- 1 package Oreo cookies (about 15 cookies)
- ½ cup unsalted butter, melted
- 1 cup whipped topping (like Cool Whip)
Instructions
- Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin until no large pieces remain.
- Mix the cookie crumbs with melted butter in a medium bowl until the mixture resembles wet sand. Press firmly into a 9-inch pie plate, using the bottom of a measuring cup to create an even layer up the sides.
- Chill the crust in the refrigerator for about 30 minutes while preparing the filling.
- Beat the softened cream cheese and peanut butter together in a large bowl until completely smooth and no streaks remain, about 2 minutes.
- Add the powdered sugar gradually while continuing to mix on low speed, then increase to medium-high and beat until fully incorporated and fluffy, about 1-2 minutes.
- Fold in the whipped topping gently using a rubber spatula, maintaining as much air as possible.
- Spoon the peanut butter filling into the chilled Oreo crust, creating swoops and swirls on top for an attractive finish.
- Refrigerate the pie for at least 4 hours or overnight until completely set.
Notes
- Keep the pie refrigerated until serving.
- Use full-fat cream cheese for best results.
- Optionally, top with chocolate shavings or crushed Oreos for garnish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Peanut Butter Pie, No-Bake Dessert, Oreo Crust