Print

Creamy Peanut Butter French Silk Pie with Oreo Crust

Peanut Butter French Silk Pie - featured image
Print Recipe

This easy, no-bake dessert features a silky peanut butter and chocolate filling nestled in a crunchy Oreo crust, topped with whipped cream and your choice of fun garnishes. It’s a crowd-pleasing treat perfect for potlucks, family gatherings, or late-night cravings.

Ingredients

Scale
  • 25 Oreo cookies (about 250g), crushed
  • 4 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1/2 cup semi-sweet chocolate, melted and cooled
  • 1/4 teaspoon kosher salt
  • 1 cup heavy whipping cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • Chopped peanuts, mini chocolate chips, or extra Oreo crumbs for garnish (optional)

Instructions

  1. Prepare the Oreo Crust: Place Oreo cookies in a food processor or blender and pulse until finely crushed. Alternatively, crush in a zip-top bag with a rolling pin. Mix in melted butter until the mixture resembles wet sand and holds together when pressed.
  2. Press the crumbs firmly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup for a smooth finish. Chill in the refrigerator for about 20 minutes while you make the filling.
  3. Make the Peanut Butter French Silk Filling: In a medium mixing bowl, beat softened cream cheese and creamy peanut butter on medium speed until smooth and fluffy (about 2 minutes). Add powdered sugar, vanilla extract, and kosher salt; beat until creamy.
  4. In a separate bowl, whip cold heavy whipping cream until soft peaks form (about 2-3 minutes with a mixer). Gently fold the whipped cream into the peanut butter mixture with a rubber spatula until just combined.
  5. Drizzle in melted and cooled semi-sweet chocolate and fold gently until streaks disappear and the filling is silky.
  6. Assemble the Pie: Pour the peanut butter silk filling into the chilled Oreo crust. Smooth the top with an offset spatula or spoon. Cover with plastic wrap and refrigerate for at least 4 hours (overnight is best for a firm set).
  7. Prepare the Topping: In a chilled bowl, whip heavy cream and powdered sugar until soft peaks form (about 2-3 minutes). Spread or pipe the whipped cream over the chilled pie. Garnish with chopped peanuts, mini chocolate chips, or extra Oreo crumbs.
  8. Serve: Slice with a sharp knife, wiping between cuts for tidy pieces. If the pie feels too soft, pop it in the freezer for 15 minutes before serving.

Notes

For gluten-free adaptation, use gluten-free sandwich cookies for the crust. Dairy-free cream cheese and coconut whipped cream can be substituted for a lactose-free version. Ensure the melted chocolate is cooled before adding to the filling to prevent streaks. Chill the pie thoroughly for best texture and clean the knife between slices for neat presentation.

Nutrition

Keywords: peanut butter pie, French silk pie, Oreo crust, no-bake dessert, easy pie recipe, chocolate peanut butter, creamy pie, potluck dessert, family gathering, whipped cream topping

Find it online: https://tomyumy.com/creamy-peanut-butter-french-silk-pie-with-oreo-crust-easy-no-bake-dessert-recipe/