In my opinion, March is the most underrated month of the year. It holds all the most wonderful things – St. Patty’s Day, March Madness, and of course PI(E) DAY! You best believe I celebrated accordingly.
At my work, we had a Pi Day Pie Baking Competition to recognize the holiday, and I entered my Oreo Peanut Butter Pie. After many rave reviews, my pie took home the W and I was named the Pie Queen this year. Low-key one of my proudest moments.
Given this is an award winning pie, I decided to share it with all of you! See below for the recipe, and some EASY MODE tips and tricks!
Here’s what you need:
For the crust:
yield’s one cookie crumb crust
- 18 Oreos (or any chocolate cookies)
- 6 Tbsp butter (melted)
For the filling:
- 8 oz. cream cheese (at room temperature)
- 1 cup powdered sugar
- 1/2 cup peanut butter
- 2 cups heavy whipping cream
- 4 Tbsp sugar
- 1 tsp vanilla extract
- 6 peanut butter cups
Here’s what you do:
- Using a blender or food processor, blend cookies until they become fine crumbs. The fewer big pieces, the easier the crust is to work with. Once finely ground, pour cookie crumbs into a separate bowl.
- Melt butter in microwave or on stovetop – whichever you prefer!
- Drizzle melted butter over the cookie crumbs and use a rubber spatula to combine.
- Press cookie mixture into bottom of a pie pan and work from the middle to press the crust up the sides.
- Place crust in freezer to chill until filling is prepared.
EASY MODE: Use store bought Oreo pie crust. Just unwrap and you’re ready to go!
Peanut Butter Filling
- Using an electric mixer, blend together the peanut butter, powdered sugar, and cream cheese for 3 to 5 minutes. Mixture should be light and fluffy. For best results, use a stand mixer fitted with a paddle attachment.
- Move the peanut butter mixture to a separate bowl.
- Using electric mixer again, whisk the heavy whipping cream, sugar, and vanilla extract until peaks form. For me, this took about 3 minutes. Make sure to use a clean bowl/whisk!
- Lightly fold 3/4 of the whipped cream mixture into the peanut butter mixture. The remaining whipped cream will be used for the top of the pie. Make sure not to stir/whisk. To fold, use a rubber spatula to scrape the sides of the bowl and then cut through the center. This ensures your pie is LIGHT and FLUFFY!
EASY MODE: Use Cool Whip instead of making your own whipped cream.
- Grab your pie crust from the freezer and pour the filling in making sure to spread it evenly across the top.
- Freeze filling and crust for an additional 30 minutes.
- Take pie out of freezer and finish with a layer of the remaining whipped cream and peanut butter cups. To easily chop peanut butter cups, I recommend freezing them for 15-30 minutes so they hold their shape.
- Store in fridge until ready to eat.
Some things I learned along the way:
- The more whipped cream you use, the lighter the pie is. If you’re looking for a more dense peanut butter pie, add more peanut butter and less whipped cream.
- Butter is your friend for cookie crumb crusts, if you want to be sure it holds together when you slice your pie make sure you use enough butter!
- Make enough to share… this pie is a hit and you will be loved for making it 🙂