This Oreo peanut butter pie recipe features a rich and creamy peanut butter mousse filling with the delightful crunch of an Oreo crust, all topped with a decedent chocolate ganache! With a simple, no-bake preparation it’s also SUPER easy to whip up.
Reese’s peanut butter cups and Oreos were 2 of my favorite treats growing up and now peanut butter Oreo pie is my go to dessert when I’m looking to impress some friends or family.
Why you’ll love this recipe
- Easy preparation. Just a few simple steps and some refrigeration time and this dessert is ready to be served!
- Naturally vegan. The beauty of Oreos and peanut butter is how easy they come together without the need of any animal products.
- Textural delight! The combination of a creamy filling, rich topping and crusty base makes every layer truly indulgent.
- Oreo Cookies. These form the delectable chocolatey Oreo pie crust.
- Peanut Butter. The star ingredient, used in both the filling and the topping to provide that signature flavor of the pie.
- Vegan Butter. Essential for binding the Oreo crust.
- Superfine Sugar. Adds sweetness and smoothness to the peanut butter mousse filling. I love using this because it dissolves so easily for a velvety consistency. You can also use powdered sugar.
- Coconut Cream. Enhances the filling and topping’s texture with a rich creaminess.
- Vanilla Extract. For additional flavor.
- Dark Chocolate: Essential for creating the luscious ganache topping.
- Peanut Oil. Enhances the silkiness of the topping and complements it’s chocolaty flavor.
How to make Oreo peanut butter pie
Step 1: Make the crust. Blitz the Oreo cookies in a food processor until they form fine crumbs. Pour in the melted butter and blitz till fully incorporated. Press the crust into a pie pan and freeze for 10 minutes while moving on to the filling.
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Step 2: Make the peanut butter pie filling. Combine all the ingredients for the peanut butter mousse in a large mixing bowl and whip with a hand mixer until it is light and fluffy. Pour the mixture into the frozen crust and spread out evenly. Freeze entire pie tin for an hour.
Step 3: Prepare the ganache topping. Chop the chocolate and transfer to a bowl along with the peanut butter. Heat the coconut cream in a small saucepan till it simmers and then pour this over the chocolate, peanut butter mix. Stir until you have a smooth and glossy ganache then add the peanut oil and stir until fully combined.
Step 4: Pour the topping and set. Pour the ganache over the set pie and spread this out until even. Sprinkle chopped or crushed peanuts on the surface of the ganache and leave pie in the fridge for an hour for ganache to set. Then, it’s ready to be enjoyed!
Tips to make the best recipe
- Monitor consistency. When making the Oreo crust, aim for a fine and evenly crushed texture. Press the crust firmly into the pie dish for a solid foundation that holds together well when sliced.
- Customize the sweetness. Adjust the sweetness of the peanut butter filling and the ganache topping to your preference by adding or removing superfine sugar. Taste as you go to allow you to achieve a perfect balance.
- Ganache timing. Pour the ganache over the pie at the right temperature. Let it cool slightly but still remain pourable for a smooth finish. Too hot, and it might melt the peanut butter filling; too cold, and it may not spread evenly.
To store: Keep the pie in an airtight container in the fridge for up to a week.
To freeze: Wrap the pie in plastic wrap and store n a freezer safe container for up to a month. Allow the pie to thaw in the refrigerator before serving. Note that the texture of the crust and filling may change slightly.
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Frequently asked questions
Yes, you can experiment with different chocolates based on your preference, but ensure it complements the peanut butter flavor.
While the pie can be prepared in advance, it’s recommended to add the ganache just before serving for the best appearance. Refrigerate the pie until ready to serve to maintain its freshness.
If coconut cream is not available, you can substitute it with a non-dairy alternative like almond or soy cream for a similar richness in the filling.
Oreo Peanut Butter Pie
- 7 oz Oreo cookies
- 1/4 cup vegan butter melted
Peanut Butter Mousse Filling:
- 3/4 cup peanut butter crunchy or smooth
- 1/4 cup vegan butter
- 1/2 cup superfine sugar
- 1/2 cup coconut cream
- 1 teaspoon vanilla extract
Peanut Butter Chocolate Ganache:
- 1 tablespoon peanut butter
- 4 oz dark chocolate
- 1/3 cup coconut cream
- 1 tablespoon peanut oil
- Make your Oreo Crust by blitzing the cookies in a food processor until they form fine crumbs. Pour in melted vegan butter and blitz till fully incorporated. Press crust into pie tin and freeze for 10 minutes whilst making filling.
- To make your filling, combine all the ingredients for the peanut butter mousse in a bowl and whip with an electric mixer till light and fluffy. Pour mixture into frozen crust and spread out evenly. Freeze entire pie tin for an hour.
- Chop chocolate and transfer to a bowl along with peanut butter. Heat coconut cream in a small saucepan till it simmers and then pour over the bowl of chocolate and peanut butter immediately. Stir till you have a smooth and glossy ganache. Add peanut oil into ganache and stir till fully incorporated.
- Pour ganache over set pie and spread it out until smooth. Sprinkle chopped or crushed peanuts on the surface of the ganache and leave pie in the fridge for an hour for ganache to set.
- Slice and enjoy!