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- 24 Oreo cookies, crushed - 1/4 cup unsalted butter, melted - 1 cup creamy peanut butter - 1 cup powdered sugar - 1 cup heavy whipping cream - 8 oz cream cheese, softened - 1 teaspoon vanilla extract - 1/2 cup semi-sweet chocolate chips - 1/4 cup chocolate syrup (optional for drizzling) - Extra Oreo crumbs for garnish The right amounts make this pie great. The crushed Oreos form a tasty crust. The melted butter holds the crust together. Creamy peanut butter gives a rich flavor. Powdered sugar adds sweetness without graininess. Heavy cream makes the filling light and fluffy. Softened cream cheese adds creaminess and helps set the filling. Vanilla extract gives a warm flavor. Semi-sweet chocolate chips add a rich chocolate layer. The optional chocolate syrup adds a pretty drizzle and extra sweetness. Extra Oreo crumbs make a nice garnish, too. For the best results, I suggest some trusted brands. Use Nabisco for the Oreo cookies; they have the classic taste. Jif or Skippy works well for creamy peanut butter. For cream cheese, Philadelphia is a favorite among bakers. Use Land O’Lakes for unsalted butter to control the saltiness. For whipping cream, Horizon Organic offers good quality. Ghirardelli is my go-to for semi-sweet chocolate chips, as they melt smoothly and taste great. {{ingredient_image_1}} To start, grab 24 Oreo cookies and crush them finely. I use a food processor to make it easy. Next, melt 1/4 cup of unsalted butter in a small bowl. Mix the crushed cookies and melted butter well. This will help form a solid crust. Now, press the mixture firmly into the bottom of a 9-inch pie dish. Make sure it’s even and compact. Place the dish in the refrigerator to set while you work on the filling. For the filling, take a large bowl and add 1 cup of creamy peanut butter and 8 oz of softened cream cheese. Beat these together until smooth. The cream cheese adds a nice creaminess. Gradually add 1 cup of powdered sugar and keep mixing until it blends well. This sweetens the filling and gives it a great texture. In a separate bowl, pour in 1 cup of heavy whipping cream. Whip it using a mixer until stiff peaks form. This means it will hold its shape. Now, gently fold the whipped cream into the peanut butter mixture. Use a spatula to combine them without deflating the whipped cream. The goal is a light and airy filling. Once the filling is ready, take the Oreo crust from the fridge. Pour the peanut butter filling into the crust and spread it evenly. Now it’s time for chocolate! In a microwave-safe bowl, add 1/2 cup of semi-sweet chocolate chips. Heat them in 30-second bursts, stirring in between. Once melted and smooth, drizzle the chocolate over the top in a fun pattern. This adds a rich flavor. Finally, put the pie back in the refrigerator. Let it chill for at least 4 hours. This helps it set completely. If you can wait overnight, that’s even better! Once it’s ready, you can drizzle some chocolate syrup on top and sprinkle extra Oreo crumbs for garnish. Now, slice it into wedges and enjoy every bite! To get a smooth and creamy filling, mix the peanut butter and cream cheese well. Take your time and don’t rush this step. When whipping the cream, stop when stiff peaks form. This keeps it light and fluffy. When you fold the cream into the peanut butter mix, do it gently to keep air in. This step makes your pie airy and soft. This pie shines with a drizzle of chocolate syrup on top. A sprinkle of extra Oreo crumbs adds crunch and flavor. You can also add whipped cream for a fun touch. Serve each slice with a fork and enjoy every bite. For a special twist, offer fresh berries on the side for color. They pair well with the rich flavors. Be careful not to overmix the filling after adding the whipped cream. Overmixing can make it dense instead of light. Also, chilling the pie is key; don't skip this step! If you don't chill it enough, the filling may not set right. Lastly, remember to measure your ingredients precisely. Using too much of one thing can change the taste and texture. Pro Tips Use High-Quality Chocolate: Choosing high-quality semi-sweet chocolate chips will enhance the flavor of your pie, making it even more indulgent. Chill the Filling: If your filling is too soft, refrigerate it for a short time before pouring it into the crust to help it firm up a bit. Variations on Toppings: Feel free to experiment with toppings like crushed nuts or drizzles of caramel sauce for a unique twist on the classic recipe. Make Ahead: This pie can be made a day in advance, making it a great dessert option for parties or gatherings. {{image_2}} You can make a no-bake version of this pie! To do this, simply skip baking the crust. Just press the crushed Oreo cookies mixed with melted butter into a pie dish. Then, refrigerate it to set. This method saves time and keeps everything nice and cool. To make this pie vegan and dairy-free, swap the cream cheese for a vegan cream cheese. Use coconut cream instead of heavy cream. You can also use maple syrup instead of powdered sugar. Make sure to check the Oreo cookies, as some brands may contain dairy. Feel free to get creative with flavors! You can add more chocolate by mixing in chocolate chips with the peanut butter filling. Try using dark chocolate for a richer taste. For toppings, consider crushed nuts, whipped coconut cream, or fresh berries. Each adds a unique twist to this delightful pie. To keep your Chocolate Peanut Butter Oreo Pie fresh, store it in the fridge. Use a pie cover or plastic wrap. This helps keep the pie moist and prevents it from absorbing other smells. The pie stays good in the fridge for about 5 days. After that, it may lose its fresh taste and creamy texture. Check for any signs of spoilage before eating. You can freeze the pie for up to 2 months. First, slice the pie into wedges. Wrap each slice in plastic wrap and then foil. This keeps them safe from freezer burn. When ready to eat, thaw in the fridge overnight. Enjoy the pie chilled for the best taste! Yes, you can use reduced-fat ingredients. However, this can change the taste and texture. The pie may not be as rich or creamy. I suggest using reduced-fat cream cheese and peanut butter. The crust can also use reduced-fat Oreos. You can use coconut cream or a non-dairy milk like almond milk. Whipped topping is another option for a lighter feel. Just remember that this can affect the pie’s texture and flavor. Coconut cream gives a nice richness, while almond milk may make it less creamy. Yes, you can make this pie ahead of time. It’s great to chill it overnight. This way, the flavors blend well, and it sets perfectly. Just cover it tightly with plastic wrap to keep it fresh. Absolutely! You can use gluten-free Oreo cookies for the crust. Check the labels to ensure all other ingredients are gluten-free. This way, everyone can enjoy this tasty pie without worrying. This blog provided a detailed guide on making a delicious pie. We covered key ingredients, step-by-step instructions, and tips for the best results. Variations and storage tips ensure you can customize and preserve your pie well. Remember, quality ingredients matter for taste. Follow the methods closely to avoid pitfalls. Enjoy your creamy, dreamy pie and feel free to experiment with flavors. You now have all the tools to impress with this delightful dessert!

Chocolate Peanut Butter Oreo Pie

A delicious no-bake pie with a creamy peanut butter filling and an Oreo crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 24 cookies Oreo cookies, crushed
  • 1 cup unsalted butter, melted
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • 8 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 2 semi-sweet chocolate chips
  • 1 4 chocolate syrup (optional for drizzling)
  • to taste Extra Oreo crumbs for garnish

Instructions
 

  • Prepare the Crust: In a bowl, combine the crushed Oreo cookies and melted butter until evenly mixed. Press this mixture into the bottom of a 9-inch pie dish to form a firm crust. Place in the refrigerator to set while you prepare the filling.
  • Mix the Peanut Butter Filling: In a separate large bowl, beat together the peanut butter and softened cream cheese until smooth. Gradually add powdered sugar and continue mixing until fully combined.
  • Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form. Carefully fold this whipped cream into the peanut butter mixture until there are no streaks remaining, creating a light and airy filling.
  • Assemble the Pie: Pour the peanut butter filling into the prepared Oreo crust, spreading it evenly.
  • Melt the Chocolate: In a microwave-safe bowl, heat the semi-sweet chocolate chips in 30-second intervals, stirring in between, until melted and smooth. Drizzle this melted chocolate over the peanut butter filling in a decorative pattern.
  • Chill: Refrigerate the pie for at least 4 hours or until set completely.
  • Serve: Before serving, drizzle chocolate syrup over the top and sprinkle with extra Oreo crumbs for garnish. Slice into wedges and enjoy!

Notes

Chill the pie for at least 4 hours for best results.
Keyword chocolate, no-bake, Oreo, peanut butter, pie