NO BAKE OREO PEANUT BUTTER PIE

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

To garnish: 

• 6 peanut butter cups

Here’s what you do:

Cookie Crust

1. 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.
2. Melt butter in microwave or on stovetop – whichever you prefer!
3. Drizzle melted butter over the cookie crumbs and use a rubber spatula to combine.
4. Press cookie mixture into bottom of a pie pan and work from the middle to press the crust up the sides.
5. Place crust in freezer to chill until filling is prepared.

OR

EASY MODE: Use store bought Oreo pie crust. Just unwrap and you’re ready to go!

Peanut Butter Filling 

1. 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.
2. Move the peanut butter mixture to a separate bowl.
3. 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!
4. 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.

Assembly

1. Grab your pie crust from the freezer and pour the filling in making sure to spread it evenly across the top.
2. Freeze filling and crust for an additional 30 minutes.
3. 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. 
4. 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 🙂

Happy Baking!

Jenny