No-Bake Peanut Butter Silk Oreo Pie
I’m not a pie maker but I made an exception for this one for a few reasons.
It’s easy. It’s no-bake. And I cheated and used a storebought Oreo cookie crust. Don’t hate me because I like shortcuts and easy desserts. You probably do too.
It’s perfect for Pi Day tomorrow, 3.14
The pie is full of rich peanut butter flavor, it’s salty-and-sweet, and it’s creamy from whipped topping. Oh yes, another shortcut. I love me some Cool Whip.
If you don’t have whipped topping in your area or are opposed to using it, this probably isn’t the pie for you. I don’t recommend using real whipped cream because it will deflate and you’ll have a #piefail on your hands.
Tangy cream cheese adds another flavor dimension and balances the sweetness from the whipped topping. The smooth filling in contrast with the crunchy Oreo cookie crust is a total win.
Peanuts and mini chocolate chips sprinkled on top add even more crunch and texture which we loved.
I appreciate that this pie is served chilled and love rich desserts like brownies or this pie served chilled.
It would be great for (summertime) events because you can make it in advance a couple days in advance, pop it in the fridge, and forget about it.
No-Bake Peanut Butter Silk Oreo Pie
The pie is easy, no-bake, and uses a storebought Oreo cookie crust. It’s full of rich peanut butter flavor and perfectly sweet and creamy from whipped topping. Tangy cream cheese adds another flavor dimension. The smooth filling in contrast with the crunchy Oreo cookie crust is a total win. Mini chocolate chips and peanuts sprinkled on top add more crunch and texture. It’s great for a events. You can make it in advance, pop it in the fridge, and forget about it.
- 3/4 cup creamy peanut butter (use Jif, Skippy, etc. and not something that’s ‘natural’ and can separate)
- 4 ounces brick-style cream cheese, softened (use full fat so pie sets up)
- 1 cup confectioners’ sugar
- one 8-ounce container frozen whipped topping, thawed
- one 9-inch Oreo crust (6-ounce storebought or scratch, I used storebought)
- 1/3 cup honey roasted peanuts (salted peanuts may be substituted)
- 3 tablespoons mini semi-sweet chocolate chips
- To a large bowl, add the peanut butter, cream cheese and confectioners’ sugar and beat with a handheld electric mixer on low to medium-low speed until small, pebble-sized balls form.
- Add the whipped topping and beat on high speed until smooth, stopping to scrape the bowl as necessary. The mixture is thick and I needed to beat it for about 4 to 5 minutes to get it smooth.
- Turn out into prepared crust (you don’t need to bake the crust if using storebought; if using this scratch crust bake for 10 minutes).
- Evenly sprinkle with the peanuts and mini chocolate chips.
- Cover and refrigerated until set, at least 4 hours (overnight is better). Keep chilled until serving.
Filling adapted from Taste of Home
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