Ingredients
Equipment
Method
Steps:
- Begin by crushing the 24 Oreo sandwich cookies into fine crumbs. You can use a food processor for this or place them in a resealable plastic bag and crush them with a rolling pin. Transfer the crumbs to a mixing bowl and combine them with 5 tablespoons of melted salted butter. Stir until the mixture resembles wet sand.
- Press the Oreo and butter mixture firmly into the bottom and up the sides of a 9-inch pie dish. Make sure it’s evenly distributed and compact. Once done, place it in the refrigerator to set while you prepare the filling.
- In a large mixing bowl, beat 8 ounces of room temperature cream cheese until smooth. Gradually add in 1 cup of creamy peanut butter and mix until fully combined. Then, add 3/4 cup of confectioners sugar, 1 1/2 teaspoons of pure vanilla extract, and a pinch of flaky sea salt. Beat until everything is well incorporated and creamy.
- In a separate bowl, whip 1 cup of cold heavy whipping cream with 2 tablespoons of confectioners sugar until stiff peaks form. This will add lightness to your filling.
- Gently fold the whipped cream into the peanut butter mixture. Be careful not to deflate the whipped cream; you want to keep that airy texture. Mix until just combined.
- Spread the peanut butter filling into the prepared Oreo crust, smoothing the top with a spatula. For an extra touch of sweetness, sprinkle chopped peanut butter cups on top.
- Cover the pie with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the filling to firm up.
- Before serving, melt 3 tablespoons of chocolate chips and drizzle over the top of the pie for a beautiful finish.
Notes
- For a gluten-free option, use gluten-free Oreo cookies.
- Consider using natural peanut butter for a healthier version.
- Store leftovers in the refrigerator for up to 3 days.
- This pie freezes beautifully; wrap tightly and store for up to a month.
- Serve with extra whipped cream or a scoop of vanilla ice cream!