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This velvety peanut butter dessert doesn't need baking, making it popular all year round. The smooth filling paired with the crisp Oreo base gives you an amazing contrast that reminds me of fancy peanut butter cups for grown-ups.
When I first whipped this up for my kid's party, it vanished so fast I started making two pies at once. These days it's the dessert everyone asks for at family get-togethers, especially during summer cookouts when nobody wants a hot kitchen.
Key Components
- Oreos: Stick with standard ones, not double-stuffed - they break down just right
- Cream Cheese: Get the full-fat kind and let it warm up for that silky filling
- Peanut Butter: The regular stuff like Skippy or Jif works better than natural kinds
- Heavy Cream: Keep it super cold until you're ready to whip it
- Powdered Sugar: Blends in completely without any gritty texture
- Vanilla Extract: Gives a nice background flavor that lifts the peanut butter taste
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Step-by-Step Guide
- Step 1:
- Leave your cream cheese out for at least 2 hours - even slightly cool cream cheese will create bumps.
- Step 2:
- When breaking down the Oreos, stop at fine crumbs but don't turn them completely to dust.
- Step 3:
- Add butter to your crumbs bit by bit, stopping when it feels like damp sand.
- Step 4:
- Push the crust down firmly with a measuring cup bottom, focusing on the edge where sides meet bottom.
- Step 5:
- Let the crust get cold and firm - this stops it from breaking when you pour in the filling.
- Step 6:
- Beat the cream in a cold bowl until it starts to peak, then add sugar and continue until stiff.
- Step 7:
- Mix the cream cheese by itself first until totally smooth before mixing in other stuff.
- Step 8:
- Mix in peanut butter little by little, scraping the sides often.
- Step 9:
- Gently fold the whipped cream in with slow movements to keep it fluffy.
- Step 10:
- Let it chill completely for neat slices.
We found out that slightly frozen pieces taste incredible on hot days. My grandkid calls it his "peanut butter ice cream cake" and always wants it when his birthday comes around.
Impressive Party Treat
Making this dessert ahead takes the rush out of hosting. The filling stays firm for hours, and the base keeps its nice crunch.
Weather-friendly Options
In summer, try the frozen version with chocolate sauce drizzled on top, while in colder months, warm butterscotch and chopped nuts work wonderfully.
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Fantastic Do-Ahead Dessert
This treat actually gets better after spending a day in the fridge as the flavors blend together and it sets just right.
This no-bake peanut butter creation has become my go-to dessert, the one everyone expects me to bring along. It's so easy and reliable that it works for any occasion, and the rich creaminess means clean plates and happy faces every single time.
Common Questions
- → Is this pie good for preparing in advance?
- Absolutely, you can make it up to 3 days before and keep it cold, or freeze up to a month.
- → What's the reason for using room temp cream cheese?
- Room temp cream cheese mixes up without any lumps for a smoother filling.
- → Will chunky peanut butter work in this?
- Go with smooth peanut butter only for the creamiest texture in your filling.
- → What alternatives work for chocolate graham crackers?
- Chocolate Teddy Grahams or crushed Oreos make great crust options too.
- → Can I skip the peanut butter completely?
- Sure, just swap in almond butter and check the recipe notes for tweaks.