Description
A rich dessert with an Oreo crust, creamy peanut butter filling, and chocolate ganache, perfect for dessert lovers.
Ingredients
22 whole Oreo cookies (regular) – Do not use Double Stuf
5 Tbsp melted unsalted butter
3/4 cup heavy cream (36% milk fat) – for ganache
6 oz finely chopped semi-sweet chocolate
1 cup cold heavy cream – for filling
8 oz full-fat cream cheese
1.5 cups creamy peanut butter
3/4 cup confectioners’ sugar
1 tsp pure vanilla extract
Whipped cream (optional)
1/4 cup crushed Reese’s Pieces (optional)
1/4 cup chopped peanuts (optional)
Instructions
Preheat oven to 350°F (177°C)
Pulse Oreo cookies in food processor until crumbly
Mix crumb with melted butter until thick and wet
Press mixture into ungreased 9-inch pie dish
Bake for 10 minutes
Let crust cool completely
Heat heavy cream and pour over chopped chocolate in bowl until smooth
Chill ganache briefly and spread over crust
In separate bowl, beat cold heavy cream until stiff peaks form
In another bowl, combine cream cheese, peanut butter, confectioners’ sugar, and vanilla
Fold whipped cream into cream cheese mixture
Pour filling into pie
Refrigerate for at least 4 hours
Top with optional Reese’s Pieces, peanuts, and whipped cream before serving
Notes
Use regular Oreo cookies to maintain proper crust texture
Salted butter substitute: reduce added salt to 1/4 tsp
Cold cream ensures firm filling
Substitute Reese’s Pieces with mini chocolate chips if needed
Peanuts should be dry-roasted and unsalted
Refrigerate stored in airtight container up to 3 days
- Prep Time: 15
- Cook Time: 10
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 750
- Sugar: 70g
- Sodium: 400mg
- Fat: 50g
- Saturated Fat: 25g
- Carbohydrates: 65g
- Fiber: 2.5g
- Protein: 12g
- Cholesterol: 180mg