This Peanut Butter Oreo Pie features an Oreo crust, a smooth and creamy peanut butter filling, and topped with peanut butter cups and chips! A peanut butter lover's dream dessert!
One of my favorite things to eat is Peanut Butter, and this Peanut Butter Oreo Pie is the perfect dessert for all the peanut butter lovers out there. It has a delicious Oreo crust, and a fluffy, creamy, and smooth peanut butter filling that is so addictive.
Why You'll Love This Recipe
Easy- This recipe is incredibly easy to make, and the elements in this Peanut Butter Oreo Pie take absolutely no time to put together. To make it even easier, you could purchase store-bought Oreo crust and cool whip instead of making your own.
No-Bake- Although the crust is baked for less than 10 minutes, you could skip that step and make this a true no-bake recipe. Instead freeze the crust for 15-20 minutes while you make the filling.
Creamy- This pie is so light and creamy and hits the spot with the Oreo crust and the smooth peanut butter filling. It's a delicious recipe for peanut butter lovers.
- Oreos- This recipe uses 24 Oreo cookies. You could even use gluten-free and it will work.
- Butter- Unsalted butter, but since this recipe doesn't contain any salt, you could use salted butter if you like.
- Cream cheese- Make sure the cream cheese is softened to room temperature and it's a full-fat block of cheese.
- Peanut Butter- I use creamy Skippy peanut butter. You can use any brand, but make sure it's conventional and not natural, otherwise you could end up with a bit of an oily mess and a less structured pie.
- Powdered sugar- It's best to use powdered sugar instead of granulated, as it will blend better into the filling.
- Heavy whipping cream- Cold heavy cream or heavy whipping cream beats up much better and creates better stiff peaks. Make sure it's in the fridge until you're ready to use it. You can even place the the bowl and beater/whisk attachments in the freezer for about 15 minutes before you're ready to whip it up.
See recipe card for quantities.
Make the Crust
Prep- Pre-heat the oven
Crush- Using a food processor, pulse the Oreo cookies until crushed, then add the melted butter.
Press- Pour crushed Oreo cookies into the pie dish and press the crumbs into the bottom of the pan and up the sides. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom and sides. Don’t press too hard. Just until it’s compact.
Hint: It helps to use a flat measuring cup to press the crust down into the tart pan and up the sides to create a smooth tart crust.
Bake- Bake the crust for 7-8 minutes, then remove and let cool.
Make the Filling
Beat- In a bowl, combine softened cream cheese, powdered sugar, and peanut butter and beat together using a hand or stand mixer with a beater attachment. Beat for a few minutes until completely smooth.
Whip- In a separate bowl, add heavy whipping cream and whip using a hand mixer or stand mixer with whisk attachment and beat on low speed, then gradually incase until stiff peaks form.
Hint: When whipping the heavy cream, make sure to bring it to stiff peaks, otherwise the pie may weep and won't set properly.
Combine- Using a spatula, fold the whipped cream a little at a time into the peanut butter filling until completely combined.
Chill- Place the pie in the fridge and chill for at least 4 hours.
Top- Add whatever toppings you like, slice, and enjoy.
Substitutions & Variations
Cookies- Instead of Oreos, you could use chocolate graham crackers or any other chocolate cookie. You could even switch it up and make the crust with regular graham crackers or Biscoff Cookies.
Store-bought crust- If you don't want to make your own crust, just buy one from the grocery store, and make the rest of the pie as instructed.
Pie crust- If you're feeling ambitious, you could try a pie crust instead.
Cool whip- You could buy cool whip instead of making your own. It will taste a little different.
Ganache- You could add a chocolate ganache to the top of the pie once chilled.
Mix-ins- Add in some chopped Reese's Peanut Butter Cups, Peanut Butter Chips, or even Peanuts directly into the filling.
Refrigerator- Store covered Peanut Butter Oreo Pie in the fridge for 3-5 days.
Freezer- You could freeze by wrapping well, then freezing for up to 1 month.
- Oreo Cookies: Use a food processor to finely crush the cookies. If you don't have a food processor, use a rolling pin and add the cookies to a ziploc bag and crush them.
- Use measuring cup: It helps to use a flat measuring cup to press the crust down into the pie pan and up the sides to create a smooth pie crust.
- Chill: Make sure the heavy cream is chilled, and it helps to chill the bowl and the beaters before you start whipping. The heavy cream needs to come to stiff peaks.
- Cream cheese: Make sure your cream cheese is full fat and softened to room temperature before you start.
- Chill Crust: Instead of baking, you can freeze the crust for 20 minutes in the freezer while you make the filling.
No, it's best to use conventional peanut butter instead of natural. The pie won't turn out with the right texture and could end up pretty oily if you use natural.
Yes. The pie contains cream cheese and whipped cream, so when not consuming, make sure to keep it chilled.
No. Instead of baking, you can freeze the crust for 20 minutes in the freezer while you make the filling.
If you want to make this pie gluten-free, use gluten-free Oreo cookies, and keep everything else as is.
More Pies & Tarts:
- Nutella Tart
- Biscoff Pumpkin Pie
- Banoffee Tart
- Chocolate Raspberry Tart
- Chocolate Ganache Tart
- Apple Crumble Cheesecake
Peanut Butter Oreo Pie
- 1 9 or 10 inch pie dish
- 24 Oreo Cookies
- 6 tablespoon (84g) unsalted butter melted
Peanut Butter Filling
- 8 oz. cream cheese, full-fat softened to room temperature
- ⅔ cup (125g) powdered sugar
- ¾ cup (185g) creamy peanut butter see notes
- 1 cup heavy whipping cream cold
- Peanut butter cups
- Peanut butter chips
- Reese's pieces
- Chocolate chips
- Pre-heat the oven to 350℉
- In a food processor, pulse oreo cookies until completely crushed. Add melted butter and mix.24 Oreo Cookies, 6 tablespoon (84g) unsalted butter
- Pour crushed Oreos into a 9 or 10 inch pie dish and press the crumbs into the bottom of the pan and and up the sides. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom and sides. Don't press too hard. Just until it's compact.
- Bake for 7-8 minutes, then remove from the oven and let it cool while you make the filling.
Peanut Butter Filling
- In a bowl, combine softened cream cheese, powdered sugar, and peanut butter and beat together using a hand or stand mixer with a beater attachment. Beat for a few minutes until completely smooth.8 oz. cream cheese, full-fat, ⅔ cup (125g) powdered sugar, ¾ cup (185g) creamy peanut butter
- In a separate bowl, add heavy whipping cream and whip using a hand mixer or stand mixer with whisk attachment and beat on low speed, then gradually incase until stiff peaks form.1 cup heavy whipping cream
- Using a spatula, fold the whipped cream a little at a time into the peanut butter filling until completely combined.
- Pour into the pie dish and refrigerator for at least four hours.
- Top with whatever topping you desire, slice and enjoy.Peanut butter cups, Peanut butter chips, Reese's pieces, Chocolate chips
- Keep refrigerated.