Icebox Peanut Butter Pie With An Oreo Crust
The dessert we make for everyone’s Birthday! Two family recipes; combined into one to make the best comforting dessert…..using only 6 ingredients!
My Husband grew up eating his Mom’s Peanut Butter Pie! The filling is the perfect texture, taste, and temperature…..addicting! Since marrying into the fam, I have been able to enjoy her pie on several occasions…..but, I wanted to combine her pie filling with the Oreo crust I grew up enjoying with my family! Normally, this crust is used for a Chocolate Chip Cheesecake (I will save the decadent details for a future recipe post), however, it just made sense to me to add it with a peanut butter filling…..I mean, come on y’all…..Oreos…..peanut butter…..need I say more? An Ode to the Parent Trap, if you will!
To begin, in a food processor (I used a Ninja); pulse the Oreos and melted butter until the mixture becomes a “sandy” consistency.
Turn out the mixture into a pie tin and use your fingers to press the crust flat against the bottom and wall of the tin; place in the freezer for 10 minutes to harden. In a stand mixer, cream the confectioners’ sugar and cream cheese until fluffy. Add the peanut butter and whipped topping; mix thoroughly. Spread the filling into the pie shell; cover with aluminum foil. Freeze for at least 2 hours before serving. *Serve straight from the freezer!*
XOXO,
Kendallraye
Icebox Peanut Butter Pie With An Oreo Crust
Equipment
- Food Processor
- Stand Mixer
- Pie Tin
Ingredients
- 18 Oreos Crushed
- 1/4 cup Butter Salted; Melted
- 8 ounces Cream Cheese Softened
- 1 cup Confectioners' Sugar
- 1/3 cup Peanut Butter Creamy
- 8 ounces Cool Whip (Extra Creamy) Thawed
Instructions
- In a food processor (I used a Ninja); pulse the Oreos and melted butter until the mixture becomes a "sandy" consistency.
- Turn out the mixture into a pie tin and use your fingers to press the crust flat against the bottom and wall of the tin; place in the freezer for 10 minutes to harden.
- In a stand mixer, cream the confectioners' sugar and cream cheese until fluffy. Add the peanut butter and whipped topping; mix thoroughly. Spread the filling into the pie shell; cover with aluminum foil. Freeze for at least 2 hours before serving. *Serve straight from the freezer!*
