Ingredients
Scale
Oreo Cookie Crust
- 24 Oreo cookies, including the cream filling
- 5 tablespoons (70 g) unsalted butter, melted
Peanut Butter Oreo Filling
- 1 cup (about 250 g) creamy peanut butter
- 8 oz (226 g) full-fat cream cheese, softened
- 1 teaspoon vanilla extract
- 8 oz (226 g) frozen whipped topping, thawed in the refrigerator
- 10 Oreo cookies, roughly crushed
Topping
- 4 Oreo cookies, roughly crushed
- 2 tablespoons chocolate syrup
- 2 tablespoons mini chocolate chips
- Additional whipped topping or whipped cream, optional
- Chocolate curls, optional
Shortcut option: Replace the homemade crust ingredients with one prepared 9-inch chocolate cookie crumb crust.
Instructions
- Make the Oreo crust. Place 24 whole Oreo cookies, including their cream filling, in a food processor. Process until they become fine crumbs.
- Pour in the melted butter. Pulse or stir until every crumb is evenly moistened. The mixture should resemble damp sand and hold together when pressed.
- Transfer the mixture to a 9-inch pie plate. Press it firmly and evenly across the bottom and up the sides. The flat bottom of a measuring cup works well for compacting the crumbs.
- Refrigerate the crust for at least 30 minutes. For a faster option, freeze it for 15 to 20 minutes while preparing the filling.
- Prepare the filling. Place the softened cream cheese, creamy peanut butter, and vanilla in a large mixing bowl.
- Beat on low to medium speed until completely smooth. Stop and scrape the sides and bottom of the bowl when needed.
- Add approximately half of the cold, thawed whipped topping. Beat briefly on low speed until the peanut butter mixture becomes lighter.
- Add the remaining whipped topping. Fold it in gently with a spatula rather than continuing to beat it. Stop as soon as the mixture is evenly combined.
- Roughly crush 10 Oreos. Keep some medium-sized pieces rather than turning all the cookies into crumbs.
- Gently fold the Oreo pieces into the peanut butter filling.
- Spoon the filling into the chilled Oreo crust. Spread it evenly with a spatula and create a few natural swirls on top.
- Add a generous layer or dollops of whipped topping for the white top shown in the finished pie.
- Scatter 4 roughly crushed Oreos over the center. Drizzle lightly with chocolate syrup. Add mini chocolate chips and chocolate curls if desired.
- Cover without pressing the covering against the topping.
- Refrigerate for at least 1 hour. For firmer filling and cleaner slices, chill for 3 to 4 hours. An overnight chill also works well.
- Serve cold. For neat slices, dip a sharp knife in hot water, wipe it completely dry, and clean the blade between cuts.
Notes
- Do not omit the butter if making the crust from scratch. Oreo crumbs alone will not form the same dependable sliceable crust.
- Use the Oreo cream filling when making the crust.
- Regular commercial creamy peanut butter gives the most predictable consistency. Natural peanut butter may separate and can make the filling softer or oily.
- Cream cheese should be softened but not melted.
- Thaw frozen whipped topping in the refrigerator and keep it cold.
- Do not vigorously beat the filling after adding the final portion of whipped topping.
- Roughly crush the Oreos used inside the filling. Visible pieces create the chocolate pockets seen in each slice.
- One hour is the minimum chill. Three to four hours gives a better texture for photography and clean slicing.
- Keep the finished pie refrigerated because it contains cream cheese.
- For the appearance in the reference photo, use a dark, fairly thick Oreo crust, pale beige peanut butter filling with clearly visible Oreo pieces, a generous white whipped layer, broken Oreos, chocolate drizzle, crumbs, and curled chocolate shavings.
- Prep Time: 20 minutes
- Additional/Chill Time: 3 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American