Oreo Peanut Butter Pie

 

This is one of those easy peasy no bake pies that everyone goes crazy for.

Oreo Peanut Butter Pie. An Oreo crust. A peanut butter mousse filling. A whipped cream topping adorned with crushed Oreos and chunks of peanut butter cups. It's like the pie of your dreams.

The only downside to the whole recipe is that it takes 4-6 hours for the pie to set up in the refrigerator before you can eat it. Waiting that long feels impossible.

My husband kept asking me, "When is the pie gonna be ready?" And he was asking me on repeat all afternoon until I finally declared it ready.

We loved this so much and the recipe is total perfection. It beats any other peanut butter pie I've had anywhere. I will definitely be making this again and I highly recommend it!

Oreo Peanut Butter Pie

Adapted from How Sweet Eats

by Jessica Merchant

Serves 8

Oreo Crust

20 Oreo cookies

6 tablespoons butter, melted

Peanut Butter Mousse Filling

1-1/2 cups cold heavy cream

8 ounces cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

1/2 teaspoon vanilla extract

Topping

1-1/2 cups cold heavy cream

crushed oreos

chopped peanut butter cups

For the Oreo Crust: Place the Oreos in a food processor and blend and pulse until crumbs remain (or, if you don't have a food processor, add the Oreos to a gallon size plastic bag and bash them with a rolling pin until they are crumbs). Place the Oreo crumbs in a bowl and stir in the melted butter, until all the crumbs are moistened, then press into an 8-inch pie plate. Press on the bottom and up the sides, almost to the top. You want to try and get an even layer of crust. Pop the crust in the fridge or freezer while you make the filling.

For the Peanut Butter Mousse Filling: In a bowl, add the heavy cream and use a stand mixer or hand mixer to beat the cream until peaks form. Set it aside. 

In another bowl, use the same hand mixer (or stand mixer) and beat the cream cheese and peanut butter until combined and creamy. You want it fully combined. Beat in the powdered sugar and vanilla extract until combined. The mixture will almost be crumbly, or cookie-dough like. Beat in the whipped heavy cream. As the mixture combines, you will end up with a peanut butter mousse-like mixture. Transfer the mousse to the oreo pie crust and smooth out the top. Refrigerate for 4 to 6 hours, or even overnight.

For the Topping: Using fresh whipped cream is best, but it won't hold up in heat or for several days. If you want a topping that will last, best to go with Cool Whip since it holds its structure and doesn't fall or get weepy. 

To make the whipped cream using heavy cream, just make sure it's very cold and add to a clean bowl and use a stand mixer or hand mixer until the peaks form. You can add in a few tablespoons of powdered sugar if you'd like it sweeter, but the rest of the pie is sweet enough on its own that you may not need to. 

Sprinkle on crushed Oreos and peanut butter cups before serving, and enjoy! This pie will need to be refrigerated when not eating. 

Something Sweet @ I Heart Cooking Clubs