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Peanut Butter Oreo No Bake Pie

A simple and delightful dessert that combines creamy peanut butter with a crunchy Oreo crust, perfect for any occasion.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

For the crust
  • 24 cookies 24 Oreo cookies, crushed
  • 6 tablespoons 6 tablespoons unsalted butter, melted
For the filling
  • 1 cup 1 cup creamy peanut butter
  • 8 ounces 8 ounces cream cheese, softened Make sure it's softened to room temperature.
  • 1 cup 1 cup powdered sugar
  • 1.5 cups 1 1/2 cups heavy whipping cream Chill the bowl before whipping.
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1/2 cup 1/2 cup chopped peanuts (optional) Add for additional crunch.

Method
 

Preparation
  1. In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix well until the crumbs are evenly coated.
  2. Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Place in the refrigerator to set while preparing the filling.
  3. In a large bowl, beat the cream cheese and peanut butter until smooth and creamy.
  4. Gradually add the powdered sugar, mixing until fully incorporated.
  5. In a separate chilled bowl, whip the heavy cream and vanilla extract until stiff peaks form.
  6. Gently fold the whipped cream into the peanut butter mixture until fully combined and smooth.
  7. Pour the filling into the prepared Oreo crust, smoothing the top with a spatula.
  8. Sprinkle chopped peanuts over the top for added crunch, if using.
  9. Refrigerate the pie for at least 4 hours or overnight to allow it to set properly before serving.

Notes

Serve chilled, optionally topped with whipped cream or drizzled with chocolate or caramel sauce. Store covered in the refrigerator for up to a week. For longer storage, freeze individual slices wrapped in parchment paper.