Ingredients
- Oreo cookies: 36 (about 1 package)
- Melted butter: 6 tablespoons
- Creamy peanut butter: 1 cup
- Cream cheese: 8 ounces, softened
- Powdered sugar: 1 cup
- Heavy cream: 1 cup
- Vanilla extract: 1 teaspoon
- Chocolate syrup: for drizzling (optional)
Instructions
- Step 1: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a resealable bag and crushing with a rolling pin. Mix the cookie crumbs with the melted butter until well combined.
- Step 2: Press the Oreo mixture evenly into the bottom of a 9-inch pie plate to form the crust. Refrigerate the crust for at least 30 minutes to set.
- Step 3: In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Gradually add the powdered sugar and mix until well combined.
- Step 4: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture. Stir in vanilla extract.
- Step 5: Pour the peanut butter filling into the prepared Oreo crust and spread evenly. Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Step 6: Before serving, drizzle the top of the pie with chocolate syrup, if desired. Cut into slices and enjoy!
Notes
- Store leftover pie covered tightly in the refrigerator for up to 3 days, but it's best enjoyed within the first 24 hours.
- This pie is best served cold, so reheating isn't recommended; letting it sit at room temperature for a few minutes will soften it slightly for easier slicing.
- Garnish each slice with a sprinkle of crushed Oreos and a dollop of whipped cream for an extra touch of decadence.
- For a richer peanut butter flavor, use natural peanut butter and add a pinch of salt to the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American