Oreo Peanut Butter Pie

If you love peanut butter cups and oreos, this easy peanut butter pie is for you! The combination of chocolate, peanut butter, and oreo goes so well together. And this peanut butter mousse pie has so many great textures.

The crust is crisp, the mousse is rich and fluffy, the crumbles add their own level of crunch, and the whipped cream on top is light as a cloud. Add chopped peanut butter cups to the top for even more flavor and texture. And even though there are a few different components, this peanut butter pie is really easy to make and doesn't require the oven, stove, or microwave!

For more peanut butter recipes, try this chocolate peanut butter tart, Amish peanut butter pie, fluffernutter cookies, fluffernutter fudge, PBJ cookies, peanut butter cookie dough bites, chocolate peanut butter marshmallow cookies, or PBJ oat bars.

Fluffy and crunchy - this peanut butter oreo pie has many contrasting textures from crunchy and crispy to light and fluffy. Each bite is filled with delicious and satisfying consistencies that will keep you going back for more.

No bake - all you'll need to make this peanut butter pie is your refrigerator and a stand mixer or hand mixer. Nothing requires heat, so no need to turn on your oven, stove, or microwave.

Peanut butter and chocolate - this is one of my absolute favorite flavor combinations, and it is amped up in this pie with oreo cookies. If you've never tried dunking an oreo cookie into peanut butter, give it a try. You'll thank me later.

Rich - there's no doubt that this pie is rich. It has butter, peanut butter, sweetened condensed milk, cream cheese, and heavy whipping cream, and it is glorious. What is surprising is even with all of those decadent ingredients, the pie still is light and fluffy at the same time.

• Oreos. The cookies get pulverized into crumbs for both the crust and oreo peanut butter crumbles.
• Peanut butter. Use creamy (non-natural) peanut butter such as Jif, Skippy, or Peter Pan.
• Cream cheese. Full fat, Philadelphia brand brick style cream cheese is best.
• Sweetened condensed milk. This helps to create an ultra creamy filling and helps it set up nicely.
• Powdered sugar.
• Vanilla.

See recipe card for full ingredients list and quantities.

• Substitute cool whip for the homemade whipped cream.
• Create your own crust variation using different cookies such as teddy grahams, chocolate graham crackers, etc.
• Freeze the pie and eat it frozen for a cooler, denser pie.
• Add a drizzle of chocolate ganache to the top of the pie or coat the top of the crust with chocolate ganache before adding the peanut butter mousse.
• Substitute nutter butters for the oreos for even more peanut butter flavor.
• Make a pretzel crust for a salty-sweet version.

One: Mix together the oreo crumbs, melted butter and salt until moistened.

Two: Press the crumbs tightly into a pie dish and refrigerate.

Three: Beat together the peanut butter and cream cheese until combined.

Four: Add the sweetened condensed milk, powdered sugar and vanilla and mix again until smooth.

Five: Whip heavy whipping cream until stiff peaks form.

Six: Fold the whipped cream into the peanut butter mixture in two batches until combined.

Hot tip! Carefully fold the second half of the mixture together as to not deflate the whipped cream.

Seven: Spread the peanut butter filling into the chilled crust and spread evenly.

Eight: Mash together peanut butter, oreo crumbs and powdered sugar until crumbles form. This takes a bit of elbow grease.

Nine: Whip up another batch of whipped cream with powdered sugar and vanilla until stiff peaks form.

Ten: Add the oreo peanut butter crumbles on top of the peanut butter filling, then top with whipped cream. Garnish with chopped peanut butter cups.

• Use an offset spatula to smooth the peanut butter mousse filling into the crust.
• Carefully fold the second half of the whipped cream into the peanut butter mixture to not deflate the whipping cream. This will keep your filling nice and light.

Creamy peanut butter such as Jif, Skippy, or Peter Pan will yield the best results. Don't use natural peanut butter as the oil separates and doesn't have enough structure.

Oreo crust is common, but chocolate graham crackers, chocolate teddy grahams, normal graham crackers, or even Nilla wafers could be used.

Store the peanut butter pie uncovered in the fridge for up to four days. Eat directly from the fridge.

To freeze, wrap the entire pie (before adding whipped cream) in plastic wrap, then foil, and freeze for up to three months. Unwrap completely and thaw in the fridge, then add the whipped cream topping.

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