Peanut Butter Pie with Easy Oreo Crust

Peanut Butter Pie with Easy Oreo Crust is a rich, no‑bake dessert that layers a crunchy chocolate cookie crust with ultra‑creamy peanut butter cheesecake filling. It’s simple enough for weeknights but decadent enough for holidays, especially when finished with chocolate, caramel, or candy bar toppings.​

Using a prepared or homemade Oreo crust keeps prep fast, while a blend of cream cheese, peanut butter, and powdered sugar whips into a silky filling that sets in the fridge. Folded whipped topping (or whipped cream) makes the texture light but still indulgent, giving every slice that restaurant‑style finish.​

Ingredients

Oreo crust

• 1 Oreo pie crust (store‑bought)
  or 24 Oreo cookies, finely crushed + 5 tablespoons melted butter, pressed into a 9‑inch pie plate and chilled.​

Peanut butter filling

• 8 ounces cream cheese, softened
• 1 cup creamy peanut butter (not natural or oily types)
• 1 cup powdered sugar (confectioners’ sugar)
• 8 ounces whipped topping (like Cool Whip), thawed, or about 2 cups lightly sweetened whipped cream
• 1 teaspoon vanilla extract
• Pinch of salt (optional, to balance sweetness)​

Optional toppings

• Warm chocolate fudge or chocolate sauce
• Caramel sauce
• Chopped peanut butter cups, candy bars, or crushed peanuts/Oreos​

Step‑by‑Step Instructions

1. Prepare the Oreo crust

• If using a ready‑made Oreo crust, set it on a baking sheet for easy moving and chill while you mix the filling.
• For a homemade crust, stir cookie crumbs and melted butter together until evenly moistened, press firmly into the bottom and up the sides of a 9‑inch pie plate, and chill at least 10–20 minutes to set.​

2. Beat the peanut butter filling

1. In a large bowl, beat the softened cream cheese until completely smooth and lump‑free.
2. Add peanut butter and powdered sugar; beat until thick, creamy, and well combined, scraping the bowl as needed.
3. Mix in vanilla and a pinch of salt.
4. Gently fold in the whipped topping in two additions until the mixture is light, fluffy, and uniform—avoid over‑mixing so you don’t deflate it.​

3. Fill and chill the pie

1. Spoon the peanut butter filling into the chilled Oreo crust and smooth the top with an offset spatula.
2. Cover loosely and refrigerate for at least 4 hours, or until firm enough to slice. For a cleaner cut and cheesecake‑like texture, chill overnight.​

4. Add toppings and serve

• Just before serving, drizzle the top with chocolate fudge and caramel sauce and scatter chopped peanut butter cups, candy bar pieces, or crushed Oreos over the surface.
• Slice with a warm, clean knife for the neatest wedges.​
  
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