No Bake Peanut Butter Pie
A delicious, smooth, and creamy no-bake peanut butter pie with Oreo crust. It's the ultimate crowd-pleaser at any time of the year!
Servings: 8
Calories: 607kcal
Equipment
Ingredients
For the Oreo pie crust
- 76 g Unsalted butter
- 250 g Oreo cookies approx 22 cookies, crush them into crumbs
- Pinch of salt
For the Peanut butter filling
- 230 g Heavy Cream 36% fat, use it very cold
- 230 g Cream cheese full fat Philadelphia, use it cold
- 170 g Peanut butter smooth, unsweetened
- 55 g Powdered sugar
Decoration
- 55 g Cream cheese full fat Philadelphia, use it cold
- 55 g Heavy Cream 36% fat, use it very cold
- 3 Oreo cookies crush them into crumbs
Instructions
Make the Oreo pie crust
- Melt butter in the microwave and let it cool down slightly while preparing the Oreo crumbs.
- Blitz Oreos into crumbs using a food processor or by placing the cookies into a ziplock bag and crushing them with a rolling pin. Mix the crumbs with the warm butter and a pinch of salt until it all comes together.
- Line an 8-inch pie tin with the Oreo crust mixture and press it flat evenly using the back of a spoon. Once the crust is evenly distributed and pressed tightly into the pie tin, place it into the freezer to set it whilst preparing the filling.
Make the peanut butter filling
- Whip the cream cheese and the powdered sugar with an Electric hand mixer for a few minutes until light and fluffy, but do not overwhip.
- Fold the peanut butter into the whipped cream cheese mixture using a rubber spatula.
- In a separate bowl, whip cold heavy cream until soft peaks form, but do not overbeat, or it can go stiff, and then it will break.
- Now gently fold the whipped heavy cream into the peanut butter cream cheese mixture. It must stay light and fluffy before pouring into the crust.
- Pour the peanut butter pie filling into the Oreo crust and smooth the top with an Offset spatula. Place it into the fridge and let it set for a minimum of 4 hours.
- Before serving, make the decorations by whipping heavy cream and cream cheese until it increases in volume and reaches a pipeable consistency. Fold in the crushed Oreo crumbs and pipe a decoration on top of the pie using a French star nozzle tip.
- Any leftovers can be stored covered in the refrigerator for 2-3 days.
Notes
Ingredient notes
- Weigh all ingredients by the gram using a digital scale for precision.
- Make sure the heavy cream is very cold and has a fat content of at least 36%.
- Use full-fat cream cheese and smooth, unsweetened peanut butter.
- Whether using the food processor or rolling pin method, make sure that the crumbs are super fine.
- When melting the butter, make sure that you do not overheat it. It needs to cool slightly before mixing it with the cookie crumbs.
- The butter acts as a binding agent in this recipe. Once it is cooled in the fridge, it will set. You may have had a bad experience in the past with Oreo crust being too crumbly and not holding its shape. This was likely due to not using enough butter in the recipe.
- The one and only secret to making a firm, neat crust is to press the crumbs firmly and evenly into the side and the bottom of your pie tin. A spoon with a bent handle is probably the best tool for this step.
- Because butter softens at room temperature, it is not recommended to keep this crust out of the fridge for longer than 20 minutes, or the crust will start to "melt".
- Do not overwhip the cream filling, or it can go runny.
- The 4 hours of chilling time in the fridge is important for the no-bake pie filling to set properly, so don't skip or shorten this step.
Nutrition
Calories: 607kcal | Carbohydrates: 40g | Protein: 10g | Fat: 51g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 352mg | Potassium: 287mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1240IU | Vitamin C: 0.2mg | Calcium: 78mg | Iron: 5mg
