Ingredients
Scale
- 24 Oreo cookies
- 1/4 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup peanut butter (for drizzling)
Instructions
- Crush the Oreo cookies into fine crumbs using a food processor.
- Combine the crumbs with melted butter in a bowl and mix until evenly coated. Press into the bottom of a pie pan to form a crust.
- Beat together the creamy peanut butter and powdered sugar in a separate bowl until smooth and slightly thickened.
- Whip the heavy cream with vanilla extract in another bowl until soft peaks form.
- Fold the whipped cream into the peanut butter mixture until well combined and airy.
- Pour the peanut butter filling into the prepared Oreo crust, smoothing the top gently.
- Melt the chocolate chips in a microwave-safe bowl and drizzle over the pie, followed by the peanut butter.
- Refrigerate for at least 4 hours (preferably overnight) to allow it to set.
Notes
For an extra touch, serve with whipped cream or vanilla ice cream. Leftovers can last up to a week in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg