Ingredients
- 24 Oreo cookies
- 4 tablespoons melted butter
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter (not natural)
- 1 cup powdered sugar
Instructions
- Crush Oreo cookies into fine crumbs using a food processor or zip-top bag and rolling pin.
- Mix in melted butter until evenly combined.
- Press mixture into a 9-inch pie pan to form an even crust. Refrigerate while preparing the filling.
- Beat softened cream cheese until smooth in a mixing bowl.
- Add peanut butter and blend until well incorporated.
- Add powdered sugar and beat until the filling is smooth and creamy.
- Spread filling evenly into chilled Oreo crust.
- Refrigerate the pie for 2–6 hours or until firm (overnight is best).
- Slice and serve chilled.
Notes
- Fold in 1 cup of whipped cream for a lighter filling.
- Top with chopped peanut butter cups or drizzle with melted chocolate for extra richness.
- Graham cracker crust can be used instead of Oreo for a milder base.
- Adding a pinch of salt enhances the peanut butter flavor.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
