No bake Peanut Butter Pie with Oreo crust

5 from 11 votes

Crunchy and decorative Oreo crust filled with smooth and creamy peanut butter mousse is the ultimate crowd pleaser any time of the year!

Prep Time30

Waiting Time8

Total Time8 30

Course: Dessert

Cuisine: American

Servings:

Calories: 679kcal

Start with melting butter in microwave then let it cool down slightly while preparing the Oreo crumbs
Oreo crumbs can be made in food processor or by using a zip bag and rolling pin. Mix crumbs with with the warm but not hot butter and pinch of salt until it comes together
Line a pie tin with the mixture and press it flat evenly. If the mixture is too runny, place it into the fridge for a few minutes. Once the crust evenly distributed and pressed tightly into the pie tin, place it into the freezer while preparing the filling
Whip cream cheese and icing sugar with an Electric hand mixer for few minutes until light and fluffy, do not over beat
Whip heavy cream separately until soft peaks, do not overbeat
Fold peanut butter into whipped cream cheese using a Rubber spatula
Again, very gently, using a Rubber spatula fold cream into the previous mixture. It must stay light and fluffy before pouring into the crust
Pour peanut butter filling into the Oreo crust and smooth the top with an Offset spatula. Place it into the fridge and let it set for minimum 4 hours
Once Pie filling sets by whipping up cream and cream cheese until increases in volume and reaches a pipeable consistency. Do not overbeat. Fold in Oreo crumbs carefully and pipe decoration on top. I am using a French star nozzle tip in here
Store Pie in fridge