Description
This decadent Oreo Peanut Butter Pie features a rich Oreo crust, a creamy peanut butter and cream cheese filling, and a smooth chocolate ganache topping. Perfectly chilled, it offers a harmonious blend of chocolate and peanut butter flavors in a no-bake, freezer-set dessert that’s ideal for parties and special occasions.
Ingredients
Oreo Crust
- 6 tbsp unsalted butter, melted
- 2 cups Oreo cookies, crushed
Peanut Butter Filling
- 8 ounces cream cheese, room temperature
- 1 cup peanut butter
- ½ cup powdered sugar
- ½ cup granulated sugar
- 2 tbsp unsalted butter, room temperature
- 1 tbsp vanilla extract
- ¾ cup heavy cream
- ¾ tsp kosher salt
Chocolate Ganache
- ½ cup heavy cream
- 6 ounces semisweet chocolate
Instructions
- Make Oreo Crust: In a large mixing bowl, whisk together the crushed Oreo cookies and melted unsalted butter until all crumbs are evenly moistened without dry patches.
- Press Crust: Pour the Oreo crumb mixture into a 9-inch pie dish and use a rubber spatula or the bottom of a measuring cup to press the crumbs evenly into the bottom and slightly up the sides of the dish. Place the crust in the freezer for 20 minutes to set.
- Whip Cream: Using a stand mixer with a whisk attachment or a hand mixer, whip ¾ cup heavy cream until medium peaks form. Transfer the whipped cream to a separate bowl and keep it chilled.
- Prepare Filling: In a clean mixing bowl with a paddle attachment, beat the room temperature cream cheese and peanut butter until well blended and smooth. Add granulated sugar, powdered sugar, room temperature butter, kosher salt, and vanilla extract. Continue beating on medium speed for about 5 minutes until the mixture is light and fluffy.
- Combine Filling and Cream: Stir half a cup of the whipped cream quickly into the peanut butter mixture to lighten it. Then carefully fold in the remaining whipped cream in three additions, stirring quickly after each to maintain a fluffy texture.
- Assemble Pie: Spoon the peanut butter filling into the chilled Oreo crust, smoothing the top gently. Cover the pie with plastic wrap and refrigerate for at least 3 hours to set properly.
- Make Chocolate Ganache: In a small heavy saucepan, bring ½ cup heavy cream to a simmer over medium heat. Remove from heat and add semisweet chocolate. Stir until the chocolate is completely melted and the mixture is smooth. Let the ganache cool slightly.
- Finish Pie: Gently spread the cooled chocolate ganache evenly over the chilled peanut butter filling. Return the pie to the refrigerator and chill for an additional 3 hours until the ganache is set and the pie is firm for slicing.
Notes
- For best results, use fully room temperature cream cheese and butter in the filling for smoother mixing.
- Crush Oreo cookies finely for a more uniform crust texture.
- Be careful not to over-whip the cream to avoid turning it into butter.
- Allow the ganache to cool slightly before spreading to avoid melting the filling.
- This pie needs several hours to chill and fully set, so plan ahead.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
