Introduction

This Oreo Peanut Butter Whip Pie is a delightful no-bake dessert that combines crunchy Oreo crust with a creamy peanut butter filling. Easy to make and perfect for any occasion, it’s a crowd-pleaser with a rich, sweet, and nutty flavor.

A close-up image of a pie with three layers: the bottom layer is a dark brown, crumbly cookie crust forming the base and edges; the middle layer is thick, creamy, light tan filling with a smooth texture and some small air holes; the top layer is sprinkled with chopped light brown nuts evenly spread over the creamy filling. The pie sits on a white surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

26 Oreos (one standard package)
4 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1 1/4 cups powdered sugar
1 cup creamy peanut butter
8 ounces Cool Whip (about 2 cups)
1/4 cup peanuts, chopped

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Place the Oreos into a food processor and pulse until they become fine crumbs.
Step 3: Add the melted butter to the Oreo crumbs and pulse again until the mixture is evenly combined.
Step 4: Press the Oreo and butter mixture firmly into the bottom of a pie plate to form the crust.
Step 5: Bake the crust for 7 minutes, then turn off the oven and allow it to cool completely inside the oven.
Step 6: In a stand mixer, combine the cream cheese and powdered sugar starting on low speed, then increase to medium speed until creamy and smooth.
Step 7: Add the peanut butter and mix until fully incorporated and smooth.
Step 8: Fold in the Cool Whip gently until the mixture is evenly combined.
Step 9: Pour the filling into the cooled pie crust and spread evenly.
Step 10: Sprinkle chopped peanuts over the top of the pie for added crunch.
Step 11: Refrigerate the pie for at least 2 hours before serving to allow it to set.

Tips & Variations

Use crunchy peanut butter instead of creamy for extra texture in the filling.
Substitute Cool Whip with homemade whipped cream for a fresher taste.
Try adding a drizzle of melted chocolate or peanut butter on top before serving for an extra decadent touch.

Storage

Store the pie covered in the refrigerator for up to 3 days. To serve, you can enjoy it chilled or allow it to sit at room temperature for 10 minutes for a softer texture. This pie is not suitable for freezing as the texture may change upon thawing.

How to Serve

A slice of pie sits on a white plate with a scalloped edge on a white marbled texture. The pie has three layers: a thick bottom crust made of dark, crumbly chocolate cookie crumbs, a creamy middle layer of light brown peanut butter filling with a smooth texture, and a topping of roughly chopped peanuts scattered on top. A small bite has been taken from the slice, showing the soft filling inside. Next to the pie, a spoon holds a bite of pie with some crust crumbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cookie crumbs instead of fresh Oreos?

While fresh crushed Oreos provide the best flavor and texture, store-bought Oreo crumbs can be used in a pinch. Just ensure they are finely crushed for the crust to hold together well.

Is it necessary to bake the crust?

Baking the crust helps it set firmly and enhances the flavor slightly, but if you’re short on time, you can chill the crust in the refrigerator for at least 30 minutes instead. The texture will be slightly softer but still delicious.

Oreo Peanut Butter Whip Pie Recipe

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4.4 from 97 reviews

This Oreo Peanut Butter Whip Pie is a delightful no-bake treat featuring a crunchy Oreo crust baked briefly for firmness, layered with a creamy and smooth peanut butter and cream cheese filling, topped with whipped topping and crunchy peanuts. It’s an easy-to-make dessert perfect for peanut butter and chocolate lovers alike, combining rich flavors with a light, airy texture.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 2 hours 22 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

26 Oreos (one standard package)
4 tablespoons unsalted butter, melted

Filling

8 ounces cream cheese, softened
1 1/4 cups powdered sugar
1 cup creamy peanut butter
8 ounces Cool Whip (about 2 cups)

Topping

1/4 cup peanuts, chopped

Instructions

Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the crust.
Prepare Oreo Crust: Add the Oreos to a food processor and pulse until they form fine crumbs. Add the melted butter and continue processing until the mixture is uniformly combined.
Form and Bake Crust: Press the Oreo and butter mixture evenly into the bottom of a pie plate to form the crust. Bake it for 7 minutes to set the crust. After baking, turn off the oven and allow the crust to cool completely inside.
Make Filling: In a stand mixer fitted with a paddle attachment, add the softened cream cheese and powdered sugar. Start mixing on low speed, then increase to medium speed until well combined and smooth.
Add Peanut Butter and Whip: Mix in the creamy peanut butter until the filling is smooth and completely incorporated. Then fold in the Cool Whip gently to keep the mixture light and airy.
Assemble Pie: Pour the peanut butter filling into the cooled Oreo crust, smoothing the top evenly.
Top and Chill: Sprinkle the chopped peanuts over the filling as a crunchy topping. Place the pie in the refrigerator and chill for at least 2 hours before serving to allow it to set properly.

Notes

For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
You can substitute Cool Whip with homemade whipped cream for a fresher taste.
Chilling the pie overnight will improve the texture and flavor melding even more.
For a nut-free version, omit the peanuts and consider adding chocolate chips or crushed Oreos as topping.

Keywords: Oreo pie, peanut butter whip pie, no bake pie, easy dessert, creamy peanut butter dessert, Oreo crust pie