Ingredients
- Oreo cookies, crushed: 1 1/2 cups
- Unsalted butter, melted: 5 tablespoons
- Cream cheese, softened: 8 ounces
- Peanut butter, creamy: 1 cup
- Powdered sugar: 1 cup
- Heavy cream: 1 1/2 cups
- Unsweetened cocoa powder: 2 tablespoons
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Combine crushed Oreo cookies and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch pie plate to form the crust. Refrigerate for at least 30 minutes to set.
- Step 2: In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Gradually add the powdered sugar and mix until well combined.
- Step 3: In a separate chilled bowl, whip heavy cream with cocoa powder and vanilla extract until stiff peaks form.
- Step 4: Gently fold half of the chocolate whipped cream into the peanut butter cream cheese mixture until combined.
- Step 5: Pour the peanut butter filling into the prepared Oreo crust and spread evenly. Top with the remaining chocolate whipped cream.
- Step 6: Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set completely. Slice and serve chilled.
Notes
- Store leftover pie, well covered, in the refrigerator for up to 3 days.
- This pie is best served chilled, straight from the fridge; no reheating is needed!
- Garnish each slice with chopped peanuts or chocolate shavings for an extra touch of elegance.
- For easier slicing, dip your knife in warm water and wipe it clean between each cut.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American