Ingredients
Scale
- 24 Oreo cookies (standard, not Double Stuf)
- 5 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened to room temperature
- 1 cup creamy peanut butter (avoid natural varieties for better consistency)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping (like Cool Whip), thawed
- Optional: Chocolate syrup and crushed Reese’s cups for garnish
Instructions
- Place the Oreo cookies into a food processor and pulse until they become fine crumbs. Pour the crumbs into a medium bowl and stir in the melted butter until the mixture looks like wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to ensure the crust is even and packed tightly. Place the crust in the freezer to set while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and creamy peanut butter together using a hand mixer or stand mixer. Continue mixing until the blend is completely smooth and free of lumps. Add the powdered sugar and vanilla extract. Mix on low speed initially to avoid a sugar cloud, then increase to medium until the filling is light and fluffy.
- Gently fold half of the whipped topping into the peanut butter mixture using a spatula. Use a light hand to keep the air in the filling. Once incorporated, fold in the remaining half. Do not use the electric mixer for this step, as it will deflate the whipped topping and result in a heavy, dense pie.
- Remove the Oreo crust from the freezer. Pour the peanut butter filling into the crust and smooth the top with your spatula. Cover the pie loosely with plastic wrap or foil. Refrigerate for at least 4 hours, or ideally overnight, to allow the filling to firm up. Before serving, garnish with chocolate drizzle or extra cookie crumbs if desired.
- Cook Time: 20 minutes (plus chilling time)