Ingredients
Scale
For the Chocolate Pie Crust
- 24 Oreos (regular, not double-stuffed)
- 5 tablespoons unsalted butter (melted)
For the Peanut Butter Filling
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 8 ounces cream cheese (softened)
- ½ cup creamy peanut butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Toppings
- ½ cup chopped peanuts
- ¼ cup chocolate syrup (optional)
- ¼ cup butterscotch syrup (optional)
Instructions
- Prepare the Pie Crust
Start by greasing a 9-inch pie plate to ensure the crust doesn’t stick. Take the Oreo cookies and crush them into fine crumbs using a food processor or blender. Once crushed, transfer the crumbs to a small bowl and stir in the melted butter. Mix until the crumbs are evenly coated in butter. Press this mixture into the bottom and up the sides of the pie dish to form the crust. Make sure the crust is evenly packed. Once it’s ready, place the pie crust in the refrigerator to chill for at least 30 minutes. This will allow it to firm up before adding the filling. - Make the Whipped Cream
While the crust is chilling, it’s time to make the whipped cream. In your stand or hand mixer, beat the whipping cream and powdered sugar on medium speed until stiff peaks form. This will only take a few minutes, so keep an eye on it to ensure you don’t overwhip. Once stiff peaks have formed, set the whipped cream aside for later. - Prepare the Peanut Butter Filling
In the same mixer (no need to clean it), beat the softened cream cheese until it’s smooth and lump-free. Next, add the creamy peanut butter, powdered sugar, and vanilla extract to the bowl. Beat the mixture until everything is fully combined and smooth. Scrape down the sides of the bowl as needed. Once the mixture is smooth and creamy, it’s time to gently fold in the whipped cream you prepared earlier. Using a spatula, fold the whipped cream into the peanut butter mixture until fully combined. Be gentle during this step to avoid deflating the whipped cream, which will help keep the filling light and airy. - Assemble the Pie
Once the peanut butter filling is ready, spoon it into the chilled Oreo crust. Use a spatula to smooth the top so it’s even. If you like, you can add a decorative swirl or design with the back of the spoon. - Add the Toppings
Sprinkle the chopped peanuts evenly over the top of the pie to add some crunch. If you’re feeling indulgent, drizzle chocolate syrup and butterscotch syrup over the peanuts for extra sweetness and flavor. These syrups are optional but really enhance the pie’s taste and give it a beautiful finishing touch. - Chill the Pie
Cover the pie with plastic wrap and refrigerate it for at least 2 hours, or until the filling has set. If you prefer a firmer texture, you can freeze the pie for about an hour before serving. Either way, the pie is delicious and can be enjoyed chilled or frozen.
Notes
- Make Sure the Cream Cheese Is Softened: To prevent lumps in your filling, make sure the cream cheese is softened to room temperature. If it’s too cold, it won’t mix well with the other ingredients.
- Whip the Cream to the Right Consistency: When whipping the cream, be sure to stop when stiff peaks form. If you whip too much, it can turn into butter. It’s better to under-whip than over-whip.
- Don’t Skip the Chilling Time: The pie needs to chill for at least 2 hours to allow the filling to firm up. This step is crucial to the texture of the pie. Don’t rush it, and make sure it’s well-chilled before serving.
- Decorating the Pie: If you want to get creative, you can decorate the top of the pie with whipped cream, chocolate shavings, or even more crushed Oreos. It’s a simple way to make the pie look even more festive for special occasions.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian