Ingredients
- Oreo Cookies: 36
- Unsalted Butter, melted: 6 tablespoons
- Cream Cheese, softened: 8 ounces
- Powdered Sugar: 1 cup
- Peanut Butter: 1 cup
- Heavy Whipping Cream: 1 cup
- Vanilla Extract: 1 teaspoon
- Chocolate Syrup: For drizzling (optional)
Instructions
- Step 1: Crush 27 Oreo cookies into fine crumbs. Mix the Oreo crumbs with the melted butter until well combined. Press the mixture into the bottom of a 9-inch pie plate to form the crust.
- Step 2: In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and beat until combined.
- Step 3: Add the peanut butter and vanilla extract to the cream cheese mixture and beat until smooth and creamy.
- Step 4: In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture.
- Step 5: Pour the peanut butter filling into the Oreo cookie crust and spread evenly. Crush the remaining 9 Oreo cookies and sprinkle them over the top of the pie.
- Step 6: Cover the pie and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set. Drizzle with chocolate syrup before serving, if desired.
Notes
- Store leftover pie, tightly covered, in the refrigerator for up to 3 days, but it's best enjoyed sooner!
- Reheating isn't necessary; this pie is meant to be enjoyed chilled straight from the fridge.
- Garnish each slice with a dollop of extra whipped cream and a sprinkle of sea salt to enhance the flavors.
- For an easier crust, use a food processor to finely crush the Oreos – just be sure not to over-process them into a paste!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American