Description
A decadent no-bake Chocolate Peanut Butter Pie featuring a crunchy Oreo cookie crust and a creamy, smooth peanut butter and cream cheese filling topped with whipped topping. Perfectly chilled to create a rich and satisfying dessert that blends chocolate and peanut butter flavors in every bite.
Ingredients
Crust
- 25 chocolate sandwich cookies, such as Oreos
- 5 tbsp salted butter, melted
Filling
- 1 cup creamy peanut butter
- 1 (8-ounce) package cream cheese, softened
- 1 1/4 cup powdered sugar
- 8 oz whipped topping, such as Cool Whip, thawed
Instructions
- Prepare the crust: Preheat your oven to 350˚F. Place the chocolate sandwich cookies into a large food processor and process them until they are finely crushed, which should take about 1 minute. Transfer the crushed cookies into a mixing bowl and pour the melted salted butter over them. Stir with a fork until the mixture is well combined. Press this mixture firmly into the bottom and up the sides of a pie plate, creating an even layer. Bake the crust in the oven for 5 to 7 minutes until set. Remove from oven and let it cool completely.
- Make the filling: In the bowl of a stand mixer fitted with the whisk attachment, combine the creamy peanut butter and softened cream cheese. Beat them together until the mixture is smooth and creamy. Gradually add the powdered sugar and continue to beat until fully incorporated and smooth. Finally, fold in the thawed whipped topping, mixing gently until the filling is smooth and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
- Assemble and chill: Pour the prepared peanut butter filling into the cooled crust, spreading and evening out the top with a knife or spatula for a smooth finish. Cover the pie and refrigerate it for at least 4 hours to allow the filling to set and flavors to meld perfectly.
Notes
- Ensure the cream cheese is softened to room temperature to achieve a smooth filling without lumps.
- For a crunchier texture, you can reserve some of the crushed cookies to sprinkle on top before chilling.
- This pie is best served chilled and can be stored in the refrigerator for up to 3 days.
- To make cutting easier, run a warm knife along the pie slice edges before serving.