Peanut Butter Cream Pie

This no-bake peanut butter cream pie has an Oreo cookie crust packed with a thick filling of cream cheese, peanut butter, and whipped cream, then frozen until firm. The combination of salty peanuts on top with the chocolate cookie crust underneath is what makes this one memorable.

The filling uses two cups of heavy cream total: one cup gets mixed in with the cream cheese and peanut butter base, and the other cup gets whipped and folded in at the end. That fold is what gives the pie its mousse-like texture instead of a dense, heavy slice.

Freeze for at least 2 hours before serving, but you can make it days in advance. Pull it out about 10 minutes before slicing to let it soften just enough for a clean cut.

Pro Tips

• Crush the Oreos finely for the crust. Large cookie pieces make the crust crumbly and hard to cut through cleanly.
• Soften the cream cheese before beating. Cold cream cheese won’t blend smoothly with the peanut butter and leaves lumps.
• Fold the whipped cream in gently with a spatula, not a mixer. Overmixing deflates the air you just whipped in and makes the filling dense.
• Use creamy peanut butter, not chunky. Chunky breaks up the smooth, frozen texture.

Variations

• Drizzle hot fudge sauce over each slice before serving for a chocolate-peanut butter combo.
• Use a graham cracker crust instead of Oreo for a less chocolatey base.
• Swirl Nutella through the filling before freezing for a hazelnut twist.