Ingredients

Filling:

• 12 oz cream cheese, softened
• 1 ¼ cups creamy peanut butter
• 1 ¼ cups powdered sugar
• 1 ¼ cups heavy whipping cream
• 1 ½ tsp vanilla extract

Crust:

• 30 whole Oreo cookies
• 6 tbsp butter, melted

Optional Toppings:

• Mini Reese’s cups, crushed candy bars, chocolate or peanut butter chips, whipped cream

Instructions

1. Make the Oreo Crust:

1. In a food processor, pulse Oreos until they become fine crumbs.
2. Mix in melted butter until well combined.
3. Press the mixture firmly into the bottom and sides of a 9.5-inch deep dish pie plate.
4. Chill the crust in the fridge for 1 hour, or freeze for 20–30 minutes, until set.

2. Prepare the Filling:

1. In a large bowl, beat cream cheese and peanut butter until smooth.
2. Add powdered sugar and vanilla, and beat until fully combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the peanut butter mixture until smooth and fluffy.

3. Assemble the Pie:

1. Spoon the filling into the chilled crust and smooth the top.
2. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.

4. Garnish and Serve:

• Top with whipped cream and your favorite candies or chocolate chips just before serving.

• Crust Options: Try Nutter Butters, graham crackers, or chocolate graham crackers instead of Oreos.
• Vegan Version: Use vegan cream cheese and make a vegan whipped topping by blending ½ cup + 2 tbsp silken tofu with ½ cup + 2 tbsp soy milk and 1 tsp vanilla. Fold into the filling as usual.
• Make Ahead: Can be made 1–2 days in advance.
• To Freeze: Wrap well in plastic wrap and foil. Freeze for up to 3 months. Thaw in fridge overnight.

Nutrition

Calories: 532 kcal | Carbohydrates: 42g | Protein: 10g | Fat: 38g | Saturated Fat: 16g
Cholesterol: 53mg | Sodium: 381mg | Potassium: 295mg | Fiber: 2g | Sugar: 29g
Vitamin A: 646 IU | Vitamin C: 0.2mg | Calcium: 76mg | Iron: 4mg