This no-bake, Oreo peanut butter pie is the ultimate dessert for any gathering. It’s a chocolatey Oreo crust, with a creamy peanut butter center then topped with additional Oreos and whipped cream. It’s a creamy, silky smooth peanut butter over a crisp Oreo crust. What’s not to love?
Using a food processor or blender, place your Oreos and melted butter into the bowl.
Pulse until completely broken down.
Pour the Oreo mixture into the pie pan and press down into the bottom and along the sides
For a no bake pie crust, place this into the refrigerator for 30 minutes.For a baked pie crust, preheat the oven to 350° ℉.
Once the oven reaches temperature, place the piecrust into the oven and bake for 10-12 minutes. Remove from the oven and place onto a baking rack.
Allow this to cool for at least 30 minutes before adding your peanut butter mixture
In a large bowl, combine your cream, cheese, peanut butter, and maple syrup. If you are using powdered sugar, add that at this time as well. Using a hand mixer, mix until creamy.
Then, fold in the container of Cool Whip. Using the same hand mixer, mix until creamy.
Lastly, add the peanut butter mixture to the pie crust. Spread this evenly over the pie crust. You may top with any additional Cool Whip or Oreos at this time.
Cover the pie and place it in the refrigerator for 3 to 4 hours, or overnight.
Notes
Top tips:
You can easily control the amount of sugar in this Oreo Peanut Butter Pie. By using peanut butter that is lower in sugar, you will already be removing a large amount of sugar. Then, we are using Maple syrup as our sweetener in this pie. I did add 2 tablespoons of powdered sugar since I was giving this to the neighbors, but this addition is completely optional and not needed to enjoy this pie.
Nutrition:
Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.