Oreo Peanut Butter Pie

A slice of peanut butter pie with oreo crust on a plate with a dessert spoon of pie on it.

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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.

Prep Time20

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: American

Servings: pie

Calories: 5548kcal

Author: Daniela Apostol

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