Name: No Bake Peanut Butter Pie with Oreo Crust
Cook time: 20 min
Total time: 20 min
Ingredients: 24 Oreo cookies, finely crushed; 5 tablespoons unsalted butter, melted; 8 ounces cream cheese, softened to room temperature; 1 cup creamy peanut butter; 1 cup powdered sugar; 1 teaspoon vanilla extract; 8 ounces whipped topping (like Cool Whip), thawed; Optional: Chocolate syrup and chopped Reese’s cups for garnish

Ingredients

Scale

24 Oreo cookies, finely crushed
5 tablespoons unsalted butter, melted
8 ounces cream cheese, softened to room temperature
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
8 ounces whipped topping (like Cool Whip), thawed
Optional: Chocolate syrup and chopped Reese’s cups for garnish

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Instructions

Step 1: Prepare the Oreo Crust. Place the Oreo cookies into a food processor and pulse until they become fine crumbs. Transfer the crumbs to a medium bowl and pour in the melted butter. Stir the mixture until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer for 10 minutes to set while you prepare the filling.
Step 2: Cream the Base. In a large mixing bowl, beat the softened cream cheese and creamy peanut butter together using a hand mixer or stand mixer. Continue mixing on medium speed until the texture is completely smooth and no lumps remain. This step ensures your pie has a professional, velvety consistency.
Step 3: Sweeten the Filling. Add the powdered sugar and vanilla extract to the peanut butter mixture. Start the mixer on low speed to avoid a sugar cloud, then increase to medium. Beat until the sugar is fully incorporated and the mixture is light and fluffy. Scrape down the sides of the bowl with a spatula to ensure everything is mixed evenly.
Step 4: Fold in the Whipped Topping. Gently fold in about half of the whipped topping using a rubber spatula. Once incorporated, fold in the remaining half. Be careful not to over-mix, as you want to keep the filling light and airy. Pour the filling into the prepared Oreo crust and smooth the top with a spatula.
Step 5: Chill and Garnish. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, though overnight is best for the cleanest slices. Before serving, drizzle with chocolate syrup and sprinkle with chopped peanut butter cups if desired. Slice while cold and serve immediately.

Cook Time: 20 minutes (plus 4 hours chilling time)