Get ready to experience a dessert that's so incredibly delicious, it'll make your taste buds dance with joy! This No Bake Peanut Butter Oreo Pie is the ultimate crowd-pleaser that requires zero oven time and maximum flavor. Imagine a decadent, creamy peanut butter filling nestled in a crunchy Oreo cookie crust, topped with a tantalizing chocolate drizzle - it's like a dessert dream come true. Whether you're a baking novice or a seasoned pro, this recipe is guaranteed to impress everyone at your next gathering and leave them begging for seconds!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 24 Oreo cookies
- 1/4 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Chocolate syrup for drizzling
Instructions
- Place Oreo cookies in a food processor and pulse until they become fine, uniform crumbs. If you don't have a food processor, place cookies in a sealed plastic bag and crush with a rolling pin.
- Melt unsalted butter in a microwave-safe bowl or on stovetop. Pour melted butter into Oreo crumbs and mix thoroughly until the mixture resembles wet sand.
- Press the Oreo-butter mixture into the bottom and up the sides of a 9-inch pie dish, creating an even crust. Use the back of a spoon or measuring cup to compact the crust firmly.
- Refrigerate the crust for 10 minutes to help it set while preparing the filling.
- In a large mixing bowl, combine creamy peanut butter and powdered sugar. Mix with an electric mixer until smooth and well incorporated.
- In a separate bowl, whip heavy cream and vanilla extract using an electric mixer until stiff peaks form. This typically takes about 3-4 minutes.
- Gently fold the whipped cream into the peanut butter mixture, ensuring you maintain the cream's airiness. Mix until fully combined with no streaks.
- Remove the chilled crust from refrigerator and pour the peanut butter filling evenly into the Oreo crust.
- Smooth the top of the filling with a spatula, creating an even surface.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the filling to set completely.
- Before serving, drizzle chocolate syrup in a decorative pattern across the top of the pie.
- Slice into 8 equal pieces and serve chilled. Store any leftovers in the refrigerator for up to 5 days.
Tips
- For the smoothest crust, ensure your Oreo cookies are crushed into ultra-fine crumbs. A food processor works best, but a rolling pin and some elbow grease can work too!
- When whipping cream, make sure your bowl and beaters are chilled - this helps create those perfect, stiff peaks.
- Fold the whipped cream into the peanut butter mixture gently to maintain its light, airy texture. Overmixing can deflate the cream and make your filling dense.
- Refrigeration is key! Allow at least 4 hours (preferably overnight) for the pie to set completely. This ensures a perfect, sliceable texture.
- For a professional presentation, use a piping bag or squeeze bottle to create an elegant chocolate drizzle design.
- Want to make it extra special? Garnish with chopped peanuts, extra Oreo crumbs, or a sprinkle of sea salt before serving.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 10g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 65mg
