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.
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!
Notes
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.