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Description
This creamy, peanut buttery pie is an easy-to-make, no-bake dessert that’s simply irresistible. With a smooth filling and an Oreo crust, it’s the perfect sweet treat for any occasion!
Ingredients
Scale
- 1 Oreo pie crust
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 1/4 cups powdered sugar
- 8 oz Cool Whip, thawed
Instructions
- Mix Peanut Butter & Cream Cheese:
- In a large mixing bowl, use an electric mixer to combine the creamy peanut butter and softened cream cheese.
- Blend on medium speed until smooth and creamy.
- Add Sugar & Cool Whip:
- Gradually add the powdered sugar and mix until fully incorporated.
- Gently fold in the thawed Cool Whip with a spatula until the mixture becomes light and fluffy.
- Fill the Pie Crust:
- Spoon the peanut butter filling into the Oreo pie crust. Smooth the top with a spatula or the back of a spoon. (It might be a little sticky, but the end result is worth it!)
- Chill:
- Place the pie in the refrigerator and chill for at least 1 hour before serving. This allows the pie to set and develop its creamy texture.
- Serve & Enjoy:
- Serve the pie chilled. For extra indulgence, top with whipped cream or chocolate shavings before serving.
Notes
- Make-Ahead: This pie can be made a day in advance and stored in the refrigerator until ready to serve.
- Variations: Try topping the pie with melted chocolate, chopped peanuts, or even mini peanut butter cups for added texture and flavor.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American