No-Bake Peanut Butter Oreo Pie

• 1 1/2 cups Oreo cookie crumbs (about 20 cookies)
• 1/3 cup unsalted butter, melted
• 2 cups creamy peanut butter
• 1 8-ounce package cream cheese, softened
• 1 14-ounce can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Extra Oreo cookies for garnish

Steps

1. 1 Mix Oreo crumbs and melted butter in a bowl until combined. Press into a 9-inch pie dish.
2. 2 Chill crust in the fridge while preparing filling.
3. 3 In a large bowl, beat peanut butter and cream cheese until smooth.
4. 4 Stir in sweetened condensed milk and vanilla until well combined.
5. 5 Spread peanut butter mixture over chilled crust.
6. 6 Whip heavy cream and powdered sugar until stiff peaks form.
7. 7 Spread whipped cream over peanut butter layer.
8. 8 Crush extra Oreos and sprinkle on top.
9. 9 Refrigerate for at least 2 hours before serving.

Equipment

• 9-inch pie dish or springform pan
• hand mixer or stand mixer

Variations

• Substitute almond butter for peanut butter for a nutty twist.

Substitutions

• If out of Oreos, use chocolate wafer cookies for the crust.

Pairings

• Perfect for potlucks, family gatherings, or a sweet treat after dinner.

Nutrition

Tips

• For best results, use a springform pan for easy removal.
• Make sure the cream cheese is softened to avoid lumps in the filling.

Storage

Store in the refrigerator for up to 5 days. Cover with plastic wrap.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight.

Serving Suggestions

• Serve with a glass of cold milk or a scoop of vanilla ice cream.

FAQ