Oreo Peanut Butter Pie

Pie plate with the peanut butter pie in it and Oreo crust, a piece cut out so you can see the center.

This Oreo Peanut Butter Pie is rich, creamy, and irresistibly simple to make. With a homemade Oreo cookie crust, a velvety smooth and luscious peanut butter filling, and fluffy whipped cream. It's the ultimate no bake dessert that everyone loves.

Course Dessert, Pie

Cuisine American

Keyword oreo peanut butter pie

Prep Time 20

Chill Time 6

Total Time 6 20

Servings

Calories 637kcal

Author Jessica - Together as Family

Equipment

Ingredients

Oreo Cookie Crust

24 Oreo cookies (not double-stuf)
5 tablespoons salted butter melted
⅛ teaspoon salt

Peanut Butter Filling

1 bar (8 oz) full-fat cream cheese softened
1 cup creamy peanut butter
3/4 cup packed light brown sugar
⅛ teaspoon salt
8 ounces Cool Whip thawed
1 teaspoon vanilla extract

Toppings/Garnishes (Optional)

mini oreo cookies OR crumbled oreo cookies
whipped cream (store-bought or homemade)

Instructions

Oreo Cookie Crust

In a food processor, add the Oreo cookies, melted butter, and salt. Pulse until it turns into fine crumbs.
^{*Alternatively, you can finely crush the cookies with a meat mallet or rolling pin in a sturdy Ziploc bag. Combine the cookie crumbs, melted butter, and salt in a bowl and mix to combine.}
24 Oreo cookies, 5 tablespoons salted butter, ⅛ teaspoon salt
Firmly and evenly press the Oreo cookie crust mixture into the bottom and up the sides of a 9-inch pie dish. Let the crust sit in the refrigerator while you prepare the creamy peanut butter filling.

Peanut Butter Filling

In a large mixing bowl, using an electric hand mixer, beat the cream cheese, peanut butter, light brown sugar, and salt until smooth, until it looks whipped & fluffy, and it's lighter in color. About 2 minutes.
1 bar (8 oz) full-fat cream cheese, 1 cup creamy peanut butter, 3/4 cup packed light brown sugar, ⅛ teaspoon salt
Stir in the Cool Whip and vanilla extract and mix until fluffy and evenly combined.
^{*This may take a few minutes as the peanut butter mixture will be thick, gently work at it and stir until it's all combined evenly.}
8 ounces Cool Whip, 1 teaspoon vanilla extract
Spread the peanut butter filling evenly into the Oreo cookie crust and smooth out the top.

Chill & Serve

Cover with plastic wrap or a lid, and refrigerate for at least 6 hours (or up to overnight), before serving.
Garnish the pie with additional whipped cream and mini Oreos, or additional crumbled Oreo cookies.
mini oreo cookies OR crumbled oreo cookies, whipped cream

Notes

Salt : I use sea salt or kosher salt; you really just need a very small pinch in the crust and the peanut butter filling, just to round out the flavors more. Or omit it entirely if you prefer.

Oreo Cookies : Chocolate graham crackers or peanut butter sandwich cookies, such as Nutter Butters, can be used instead of Oreo cookies. Another option is to use peanut butter Oreo cookies for the crust to really make it a peanut butter lovers dream dessert.

Cream Cheese : I highly recommend using full-fat cream cheese and not the reduced-fat or lite stuff. The reduced-fat cream cheese has more water in it, so it will make the pie not as thick and creamy, and rich tasting. I also recommend using the Philadelphia name brand because it tastes so much better than the store brand. Of course, the store brand will work just fine if that's what you prefer.

Brown Sugar : Powdered sugar can be used instead for a smoother less caramelized sweetness. If using powdered sugar, only use 1 cup.

Cool Whip : Homemade whipped cream works as a substitute for store-bought whipped topping. Beat 1 cup heavy whipping cream + 3 tablespoons powdered sugar in a bowl until stiff peaks form. Use this in place of Cool Whip when called for in the recipe.

Nutrition