Peanut Butter Fudge Pie with Oreos

 

Peanut Butter Fudge Pie with Oreos

This no-bake pie combines the creamy richness of peanut butter fudge with the classic crunch of an Oreo crust. It's a crowd-pleaser that's simple to make but tastes incredibly decadent.

Yields: 8 servings

Prep time: 20 minutes

Chill time: 4-6 hours (or overnight)

Ingredients

For the Oreo Crust:

  • 25 Oreo cookies

  • 6 tablespoons unsalted butter, melted1

For the Peanut Butter Fudge Filling:

  • 1 (8-ounce) package cream cheese, softened2

  • 1 cup creamy peanut butter3

  • 1 cup powdered sugar

  • 1 (8-ounce) container frozen whipped topping (like Cool Whip), thawed

For the Chocolate Ganache Topping (optional but highly recommended):

  • 1/2 cup semi-sweet chocolate chips4

  • 1/4 cup heavy cream

Garnish (optional):

  • Crushed Oreo cookies5

  • Chopped roasted peanuts

  • Mini chocolate chips

  • Drizzled chocolate or peanut butter sauce

Instructions

1. Prepare the Oreo Crust:

  • In a food processor, pulse the Oreos until they form fine crumbs.6 (You can also place them in a large zip-top bag and crush them with a rolling pin.)

  • Transfer the crumbs to a medium bowl and stir in the melted butter until well combined.

  • Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.

  • Place the crust in the freezer to set while you prepare the filling.

2. Make the Peanut Butter Fudge Filling:

  • In a large bowl, using an electric mixer, beat the softened cream cheese and peanut butter together on medium speed until smooth and well combined.

  • Gradually add the powdered sugar and continue to beat until the mixture is light and fluffy.

  • Gently fold in the thawed whipped topping with a spatula until no streaks remain. Be careful not to overmix, as this will deflate the filling.

  • Pour the filling into the prepared Oreo crust and spread it evenly with a spatula.

3. Chill the Pie:

  • Cover the pie with plastic wrap and refrigerate for at least 4-6 hours, or until it's firm enough to slice. For best results, chill it overnight.

4. Prepare the Chocolate Ganache (optional):

  • In a small microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream.

  • Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and the mixture is smooth.

5. Garnish and Serve:

  • If using the ganache, pour it over the top of the chilled pie and spread it into an even layer.

  • Garnish the pie as desired with crushed Oreos, chopped peanuts, or mini chocolate chips.

  • Slice and serve cold. Enjoy!

Tips and Variations

  • Make it extra fudgy: To make the filling even richer, you can use a combination of peanut butter and a small amount of melted semi-sweet chocolate.

  • Add a layer of chocolate: Before adding the peanut butter filling, spread a layer of chocolate ganache over the bottom of the Oreo crust for a double-chocolate effect.

  • Pre-made crust: For an even quicker option, you can use a store-bought Oreo crust.

  • Make it in a different pan: This recipe also works well in a 9x9 inch square pan for easy slicing into bars.

  • Storage: Store any leftover pie in the refrigerator, covered with plastic wrap, for up to 3-4 days.

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