No-Bake Peanut Butter Silk Oreo Pie
This No-Bake Peanut Butter Silk Oreo Pie is a creamy, dreamy dessert that’s as easy to make as it is delicious!
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Pie Dish
- Measuring cups and spoons
Ingredients
- 1 cup creamy peanut butter (use Jif, Skippy, etc.)
- 4 ounces brick-style cream cheese (softened, use full fat so pie sets up)
- 1 cup confectioners sugar
- 1 8-ounce container frozen whipped topping (thawed)
- 1 9-inch Oreo crust (6-ounce store-bought or homemade)
- 1 cup honey roasted peanuts (salted peanuts may be substituted)
- 3 tablespoons mini semi-sweet chocolate chips
Instructions
- If you’re using a store-bought Oreo crust, simply set it aside. If you prefer to make your own, crush about 24 Oreo cookies into fine crumbs, mix with 1/4 cup of melted butter, and press into a pie dish. Chill in the refrigerator while you prepare the filling.
- In a large mixing bowl, combine the softened cream cheese and peanut butter. Using an electric mixer, beat them together until smooth and creamy. Gradually add in the confectioners sugar, mixing until fully combined.
- Gently fold in the thawed whipped topping into the peanut butter mixture. Be careful not to deflate the whipped topping too much; you want to keep that light and airy texture.
- Remove the crust from the refrigerator and pour the peanut butter filling into the crust, smoothing the top with a spatula.
- Sprinkle the honey roasted peanuts and mini semi-sweet chocolate chips on top of the pie for an extra crunch and flavor boost.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This allows the pie to set properly.
Notes
- Make sure to soften the cream cheese for a smooth filling.
- Allow the pie to chill overnight for the best texture.
- Feel free to substitute the toppings with your favorite nuts or chocolate.