The No-Bake Peanut Butter Pie That Started a Family Tradition

👩‍🍳 Instructions

1. 1

   Prepare the Oreo Crust: Crush the Oreo cookies finely in a food processor or by hand in a zip-top bag until they resemble fine crumbs. Transfer crumbs to a medium bowl.
2. 2

   Melt ½ cup of unsalted butter. Pour the melted butter over the Oreo crumbs and mix thoroughly until all crumbs are moistened.
3. 3

   Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Use the back of a spoon or a flat-bottomed glass to compact it well. Refrigerate for at least 15-20 minutes while you prepare the filling.
4. 4

   Make the Peanut Butter Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes.
5. 5

   Add the 1 cup of creamy peanut butter to the cream cheese mixture and beat until well combined and smooth.
6. 6

   Gradually add 1 ½ cups of powdered sugar, beating until fully incorporated and the mixture is light and fluffy. Stir in the vanilla extract.
7. 7

   In a separate, clean, and chilled mixing bowl, pour the 1 ½ cups of cold heavy cream. Beat on high speed until soft peaks form. If desired, add the 2 tablespoons of powdered sugar and continue beating until stiff peaks form.
8. 8

   Gently fold about one-third of the whipped cream into the peanut butter mixture to lighten it. Then, carefully fold in the remaining whipped cream until no streaks remain. Be gentle to maintain the airy texture.
9. 9

   Assemble and Chill: Spoon the peanut butter filling into the chilled Oreo crust, spreading it evenly with an offset spatula or the back of a spoon.
10. 10

    Cover the pie loosely with plastic wrap and refrigerate for a minimum of 4-6 hours, or preferably overnight, until thoroughly set.
11. 11

    Serve: Once chilled, remove from the fridge. Garnish with extra crushed Oreos, mini chocolate chips, or a drizzle of chocolate syrup if desired, then slice and serve.