No-Bake Peanut Butter Oreo Pie
Oreo crust, topped with a peanut butter and oreo no-bake cheesecake filling and fresh whipped cream.
Ingredients
FOR THE CRUST
- 2 cups (240 g) Oreo cookie crumbs, use whole Oreos and pulverized in food processor
- 1/2 cup (113 g) unsalted butter, melted
- 1/4 cup (50 g) granulated sugar
FOR THE FILLING
- 8 oz cream cheese
- 1 cup (256 g) peanut butter, smooth
- 1 cup (240 g) heavy whipping cream
- 1/2 cup (62.5 g) powdered sugar
- 1 tsp (4.2 g) vanilla extract
- 6 Oreo cookies, broken into chunks
Whipped Cream
- 1 cup (240 g) heavy whipping cream
- 1/4 cup (31.25 g) powdered sugar
- 1/2 teaspoon (2.1 g) vanilla extract
Instructions
For the Crust
- Spray an 8-inch pie pan with nonstick spray and set aside.
- In a mixing bowl, combine Oreo crumbs, melted butter and granulated sugar. Mix until the mixture resembles "wet sand."
- Firmly press the crust into the pie pan, pushing it up against the sides a bit.
- Refrigerate while you make the filling.
For the Filling
- In a medium size bowl, combine the peanut butter and cream cheese and mix until combined. Mixture will be slightly thick. Set aside.
- In a stainless steel bowl, beat the whipping cream, powdered sugar and vanilla on medium-high speed until still peaks form.
- Fold the whipped cream into the peanut butter mixture until smooth. (See picture above).
For the Whipped Cream
- In a stainless steel bowl, beat the whipping cream, powdered sugar and vanilla on medium-high speed until still peaks form.