This easy Oreo Peanut Butter Pie is a fantastic no-bake dessert that comes together really quickly, but it's incredibly rich and indulgent. You get a sweet oreo crust, a smooth and silky peanut butter filling, and the pie is then topped with crunchy and salted peanuts and oreo crumbs for a symphony of flavours and textures.
Perhaps not quite surprisingly, oreo and peanut butter are a perfect match in a dessert, as the sweet-salty combination tickles all the right taste buds. Plus you get a fantastic crunchy and smooth contrast that works so beautifully in this sweet pie.
We all need to treat ourselves to something special from time to time, and this peanut butter pie recipe is a great dessert to make whenever the sweet tooth strikes. But it's also decadent and fancy enough to be served at any party or celebration throughout the year.
It's one of those desserts that go down well all year round, and you can never go wrong with no matter the occasion. After all, who would say no to such a lush sweet treat?
Although this no-bake dessert is made in a pie tin, you can safely turn it into a peanut butter cheesecake by keeping the base flat and arranging it into a regular cake tin with detachable walls.
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Ingredients used to make oreo peanut butter pie
- oreos - I scrapped the filling of the cookies, but you can leave it on if you like, and just blitz the cookies whole
- peanut butter - I used smooth peanut butter for this pie, but the recipe will work with crunchy peanut butter too
- butter - for mixing with the oreo crumbs to make the pie base
- cream cheese - I used Philadelphia cream cheese, but any other brand works too
- sour cream - it adds a nice fresh kick to the filling
- double cream - or whipping, heavy cream
- icing sugar - or confectioners' sugar
- roasted salted peanuts - for decorating, option
Step-by-step photos and instructions for the oreo pie crust
- use a knife to scrape the filling off the oreos, then add them to a blender and blitz until you get crumbs
- reserve 2 tablespoons of crumbs
- add the melted butter to the remaining crumbs and blitz again to combine
- transfer the oreo mixture to a pie tin and press it down well to cover the edges and bottom of the tin pie
- refrigerate it until ready to use
Step-by-step photos and instructions for the peanut butter filling
- add the cream to a mixing bowl and use a hand mixer to beat it until creamy
- in go the cream cheese, sour cream and sifted icing sugar
- beat again to a smooth cream
- add the peanut butter, and beat again to incorporate
- spread the peanut butter filling over the oreo crust, making sure it's levelled nicely
- sprinkle the oreo crumbs over and decorate with roasted peanuts
- refrigerate for at least 4 hours before slicing
Expert tips
This peanut butter pie with oreo crust is a failproof recipe even for complete beginners. As long as the recipe is not rushed, everyone can achieve perfection.
Make sure the crust is refrigerated until the filling is ready, we need it to firm up slightly before the filling is added.
Once the pie is assembled, do not slice it straight away, as it will get messy. The pie needs to chill in the fridge for a few good hours to allow the filling to set nicely and the crust to harden.
If the pie is not consumed all the the same time, refrigerate the rest until ready to serve again - it should store well in the fridge for a good few days.
Other peanut butter desserts
Chocolate Peanut Butter Crunch Bars
Peanut Butter Cookies with Salted Peanuts
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Oreo Peanut Butter Pie
Ingredients
- 250 g oreo cookies ( 2 packets of oreo cookies)
- 125 g butter, melted ( ½ cup)
- 200 g cream cheese ( 1 ¾ cups)
- 125 g sour cream ( ½ cup)
- 250 g smooth peanut butter ( 1 cup)
- 100 g icing sugar ( confectioners' sugar, ¾ cup)
- 250 ml double cream ( whipping cream or heavy cream, 1 cup)
- a handful of salted peanuts to decorate
Instructions
- To make the oreo crust, scrape the filling of the oreo cookies and add the cookies to a blender.
- Blitz until you get crumbs.
- Reserve 2 tablespoons of crumbs for decorating, and leave the rest in the blender.
- Add the melted butter to the blender and blitz again to get a sticky mixture.
- Arrange the oreo mixture onto a pie tin, making sure it's a nice layer.
- Refrigerate it while you get on with the filling.
- For the filling, add the double cream to a bowl and use a hand mixer to beat it until it holds stiff peaks.
- Add the cream cheese, sour cream and sifted icing sugar, and beat again.
- Add the peanut butter and beat well to have a smooth filling.
- Top the oreo crust with the peanut butter filling, sprinkle over the reserved oreo crumbs and decorate with roasted peanuts.
- Refrigerate for at least 4 hours before slicing.
Video
Notes
- Make sure the crust is refrigerated until the filling is ready, we need it to firm up slightly before the filling is added.
- Once the pie is assembled, do not slice it straight away, as it will get messy. The pie needs to chill in the fridge for a few good hours to allow the filling to set nicely and the crust to harden.
- If the pie is not consumed all the the same time, refrigerate the rest until ready to serve again - it should store well in the fridge for a good few days.
Nutrition
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