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Peanut Butter Oreo Pie
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5 from 1 vote

Peanut Butter Oreo Pie

An easy, no-bake peanut butte rpie with an Oreo crust and filled with chopped Oreos!
Prep Time25 minutes
Cook Time0 minutes
Chill Time2 hours
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 419kcal

Ingredients

  • 1 family size package of Oreos divided use
  • 6 tablespoon butter melted
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • ¼ cup milk
  • 1 teaspoon pure vanilla extract
  • ½ cup creamy peanut butter
  • 8 oz whipped topping like Cool Whip
  • Hot fudge topping for drizzling

Instructions

  • Place 28 Oreos into food processor. Pulse until coarse crumbs.
  • Add the melted butter and pulse until combined.
  • Press into bottom and sides of pie dish or 9" springform pan. I like using a springform pan, as the sides can be removed and it makes cutting the pie very easy. Set aside.
  • Roughly chop 8 of the remaining Oreos.
  • In a large bowl with an electric mixer, beat together cream cheese and powdered sugar until well combined. Slowly add the milk, beating until combined.
  • Add the vanilla and peanut butter, and beat until combined.
  • Fold in the whipped topping.
  • Fold in 1 cup of the chopped Oreos. Save remaining chopped Oreos for topping.
  • Pour the peanut butter Oreo filling on top of pie crust. Sprinkle with remaining chopped Oreos.
  • Freeze at least 2 hours.
  • Once ready to serve, drizzle with melted fudge topping.
  • You can store the leftovers in the freezer or refrigerator. In the refrigerator will yield a creamier texture, opposed to a frozen filling.

Nutrition

Calories: 419kcal | Carbohydrates: 42g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 295mg | Potassium: 192mg | Fiber: 1g | Sugar: 30g | Vitamin A: 452IU | Calcium: 52mg | Iron: 4mg