Dreamy Creamy Oreo Peanut Butter Pie

Move over Reese's because this incredibly luscious peanut butter Oreo pie is the ultimate dessert for PB and chocolate lovers. An Oreo crust can be made with traditional or gluten-free cookies and topped with a thick layer of chocolate pudding, fluffy peanut butter cream cheese filling, and whipped cream. If you are looking for a make-ahead, virtually no bake pie to celebrate you've found the magic recipe!

Prep Time 20

Cook Time 10

Chilling 4

Total Time 4 30

Servings

Author Melissa Erdelac

Ingredients

Oreo Crust

26 Oreos gluten-free or traditional
5 tablespoons butter melted

Peanut Butter Chocolate Pie

3.9 box instant chocolate pudding
1½ cups milk 2% at least
1½ cups heavy cream (see recipe notes for Cool Whip substitution)
¾ cup powdered sugar divided
8 ounces cream cheese
½ cup creamy peanut butter
1 teaspoon vanilla extract
¼ teaspoon salt

Peanut Butter Drizzle

1 tablespoon creamy peanut butter
2 tablespoons powdered sugar
1 tablespoon milk

Instructions

Oreo Crust

Crush the 26 cookies into fine crumbs. To do this quickly, use a food processor. Otherwise place in a ziplock bag and use a rolling pin to crush into extremely fine crumbs.
26 Oreos
Add the melted butter to the food processor or transfer the crumbs to a bowl and mix with butter to combine.
5 tablespoons butter
Dump the mixture into a 9-inch pie plate, 9 or 8-inch square baking pan. Use a glass bottom to firmly press the crumbs evenly along the bottom of the pan. Use the side of the cup to evenly distribute around the sides. Finally press around the sides and bottom with your hand to make sure everything is compressed.
Bake 350 for 10 minutes. Cool completely before filling.

Peanut Butter Pie

While the crust is baking, make the chocolate layer. Whisk together the pudding and milk. It will be very thick. Cover and refrigerate until ready to use.
3.9 box instant chocolate pudding, 1½ cups milk
In a separate large bowl add the heavy cream and ¼ cup powdered sugar. Use whisk attachment of stand mixer or electric beaters to beat until very stiff peaks form. Transfer to another bowl.
1½ cups heavy cream, ¾ cup powdered sugar
For the cream cheese layer, use the same bowl you used for the whipped cream. Don’t worry about cleaning it out. Beat together the cream cheese, ½ cup powdered sugar, peanut butter, vanilla extract, and salt until smooth, scraping down sides. Fold in 1 cup of set aside whipped cream. You can also beat it in on low using the paddle attachment. The remaining whipped cream will be used for topping.
8 ounces cream cheese, ½ cup creamy peanut butter, 1 teaspoon vanilla extract, ¼ teaspoon salt
To assemble, spread the pudding on the bottom of the cooled crust. Dollop the peanut butter mixture on top and then spread with an offset spatula. Top with remaining whipped cream.
Mix together the peanut butter drizzle and drizzle over the whipped cream. Refrigerate for 4 hours, up to overnight. Top with chopped remaining Oreos before serving. Refrigerate leftovers.
1 tablespoon creamy peanut butter , 2 tablespoons powdered sugar, 1 tablespoon milk

Notes

Using Cool Whip

Instead beating together the heavy cream with ¼ cup powdered sugar a 8-ounce container of thawed whipped topping may be used. Fold 1 cup into the peanut butter mixture and use the remaining to top the pie.

Make Ahead Freezer Option

The entire pie can be prepped and refrigerated up to 2 days before serving. I recommend saving the peanut butter drizzle and garnish until closer to serving time. Especially if topping with Oreos, these can get a little soft upon refrigeration.

To freeze, prep the entire pie, but leave off the garnish. Freeze until solid and then wrap securely with plastic wrap and a layer of foil. Thaw overnight in the refrigerator, sprinkle on garnish and serve.

Nutrition