Ingredients
24 Oreo sandwich cookies (with filling)
5 tablespoons (70 g) butter, melted
12 oz (340 g) cream cheese, softened
1 ½ cups (375 g) creamy peanut butter
2 ¼ cups (280 g) powdered sugar, divided
1 teaspoon (5 ml) vanilla extract
1 ½ cups (355 ml) heavy cream
For Whipped Cream Topping (optional): ¾ cup (175 ml) heavy cream, ¼ cup (30 g) powdered sugar, ½ teaspoon vanilla extract, 2 tablespoons crushed Reese’s Pieces (optional)
Instructions
- Crush Oreos into fine crumbs and mix with melted butter.
- Press mixture firmly into the bottom and sides of a 9-inch pie dish. Refrigerate to chill.
- Beat cream cheese, peanut butter, 2 cups powdered sugar, and vanilla until smooth and creamy.
- Whip heavy cream with remaining ¼ cup powdered sugar until stiff peaks form.
- Fold whipped cream into peanut butter mixture until fluffy.
- Spread filling evenly into prepared crust and smooth the top.
- Optional: Whip cream, powdered sugar, and vanilla for topping. Spread or pipe over pie.
- Garnish with crushed Reese’s Pieces, if desired.
- Refrigerate for at least 4 hours, or overnight, before serving.
Notes
No baking required, but crust can be baked for 8 minutes at 350°F (175°C) if desired.
Use regular creamy peanut butter; natural peanut butter may separate.
Folding in whipped cream gently keeps filling light and fluffy.
Add crushed Reese’s Peanut Butter Cups inside for extra flavor.
Drizzle with melted chocolate or peanut butter for a richer finish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 34 g
- Sodium: 320 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 75 mg
