This Oreo peanut butter pie is pure indulgence: a crisp Oreo crust, a no-bake peanut butter mousse filling, and cloud-like fresh whipped cream. Finished with extra Oreos and peanut butter cups on top, it’s absolutely irresistible.
When you need a dessert that solves everything, this Oreo peanut butter pie is it.
Just look at it: silky peanut butter mousse nestled in a crunchy chocolate cookie crust, crowned with a generous layer of whipped cream. Pure bliss.
I’ve been prepping summer recipes for the blog, and peanut butter + Oreo has become a recurring favorite. I even had an Oreo peanut butter milkshake recently — clearly this pairing was meant to be.
A few weeks ago I made this Oreo version of my favorite peanut butter pie, and it’s heavenly.
You might remember the classic Mother Lovett’s peanut butter pie I shared years ago. Hers used a flaky, buttery pie crust and tasted just like an oversized peanut butter cup. I love that version, but I’m a crumb-crust person at heart — especially when it’s an Oreo crust. I’ve made Oreo crumb crusts since I was a tween; they’re nostalgic and perfect for this flavor combo.
SO GOOD.
Chocolate and peanut butter is a combination I’ll never tire of — rich, classic, and always the one I reach for. That’s how this pie came to be.
This pie has a crunchy Oreo crust and a creamy, mousse-like peanut butter filling that requires no baking — just chilling so it sets perfectly.
I like to top it with unsweetened fresh whipped cream to balance the filling’s sweetness and add a light texture. Fresh whipped cream is delicate and best added just before serving; if you need a sturdier topping for transport or leftovers, use a stabilized topping like Cool Whip.
Finish the pie with crushed Oreos and chopped mini peanut butter cups for extra texture and flavor — dreamy and decadent.
This is the perfect dessert for any chocolate-peanut butter lover. You can prepare it ahead, add the topping right before serving, and watch it disappear — everyone goes nuts for it.
It’s a great make-ahead pie: chill, top just before serving, and enjoy. EVERYONE FREAKS OVER IT.
Oreo Peanut Butter Pie
Oreo Peanut Butter Pie
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Ingredients
Oreo crust
- 20 Oreo cookies
- 6 tablespoons unsalted butter, melted
Peanut butter filling
- 1 ½ cups cold heavy cream
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Topping
- 1 ½ cups cold heavy cream
- crushed Oreos, optional
- chopped peanut butter cups, optional
Instructions
Oreo crust
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Place the Oreos in a food processor and pulse until they become fine crumbs. Transfer the crumbs to a bowl and stir in the melted butter. Mix until all crumbs are moistened, then press the mixture into an 8-inch pie plate, covering the bottom and up the sides in an even layer. Chill the crust in the fridge or freezer while you prepare the filling.
Peanut butter filling
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In a bowl, beat the cold heavy cream with a stand mixer or hand mixer until stiff peaks form. Set aside.
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In a separate bowl, beat the softened cream cheese and creamy peanut butter until smooth and combined. Add the powdered sugar and vanilla extract and beat until incorporated; the mixture may be thick and slightly crumbly, similar to cookie dough.
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Fold the whipped heavy cream into the peanut butter mixture until it becomes a light, mousse-like filling. Spread the mousse into the chilled Oreo crust and smooth the top. Refrigerate for 4 to 6 hours, or overnight, until set.
Topping
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For the topping, fresh whipped cream is lovely but delicate. Beat the cold heavy cream until peaks form; add a few tablespoons of powdered sugar if you prefer it sweeter. If you need a topping that will hold up longer, use a stabilized option like Cool Whip. If using fresh whipped cream, add it just before serving; if using Cool Whip, you can top the pie a few hours ahead.
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Sprinkle crushed Oreos and chopped peanut butter cups over the top just before serving. Store any leftovers in the refrigerator.
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Who could resist?