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#Peanut Butter# Pie with an Oreo Crust topped with an #Oreo - #dessert #desserts #recipe
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Creamy Peanut Butter Oreo Pie

Prep Time25 mins
Cook Time15 mins
Course: Dessert/Pie
Cuisine: American
Keyword: dessert, desserts, peanut butter, peanut butter pie, pie
Servings: 8
Calories: 672kcal
Author: Diane @Recipes for our Daily Bread

Ingredients

  • OREO CRUST:
  • 30 Oreos crushed
  • 4 tablespoons butter melted
  • PEANUT BUTTER PIE FILLING:
  • 12 ounces Heavy Cream Whipped
  • 1/4 cup sugar
  • 1 cup creamy peanut butter
  • 8 ounces cream cheese soften
  • 1/2 box 1 3/4 cups confectioners sugar
  • 1 - 10- ounce pack Reese's mini pieces OR one 8 ounce pack of Peanut Butter cup minis
  • 4 Ounces Cream cheese
  • 1 Cup Heavy cream
  • 1/3 Cup Sugar

Instructions

  • OREO CRUST:
  • Add the crushed Oreos and butter together in a food processor or blender.
  • Pack into the bottom of the pie plate.
  • Bake 350 degrees for 15 minutes.
  • PEANUT BUTTER FILLING:
  • Using a mixer, beat together the peanut butter, confectioners sugar, and cream cheese.
  • Whip up the heavy cream and 1/4 cup sugar with an electric mixer.  It should be stiff but not butter. 
  • Fold the whipped heavy cream into the Peanut Butter Mixer. Instead of the whipped heavy cream, you can use 16 ounces Cool Whip. 
  • Add the filling to the Oreo pie crust OR purchase a store bought Oreo pie crust.
  • Refrigerate at least overnight to allow it to firm up.
  • For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream, and 1/3 sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips Or Reese’s pieces.  

Nutrition

Serving: 1PIECE | Calories: 672kcal | Carbohydrates: 46g | Protein: 13g | Fat: 50g | Saturated Fat: 21g | Cholesterol: 90mg | Sodium: 465mg | Potassium: 377mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1020IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 4.6mg