Chocolate Peanut Butter Pie

1. Prepare the Crust

Place the Oreo cookies (whole) in a food processor and pulse until finely ground into crumbs. The white filling will naturally mix into the chocolate crumbs.

Transfer the crumbs to a mixing bowl and stir in the melted butter until evenly combined.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish using the back of a spoon or measuring cup.

2. Bake the Crust

Preheat your oven to 350°F (175°C). Place the pie crust in the oven and bake for 5–7 minutes, just until set and lightly golden. Avoid over-baking to prevent burning.

Remove from the oven and let cool completely before adding the filling.

3. Make the Filling

In a large mixing bowl, combine the peanut butter and softened cream cheese. Beat with an electric mixer on medium speed until smooth and creamy.

Add the powdered sugar gradually, mixing until fully incorporated and light and fluffy.

Gently fold in the Cool Whip by hand using a spatula. Mix until everything is well combined and has a smooth, airy texture.

4. Fill the Crust

Pour the filling into the cooled Oreo crust and spread evenly with a spatula.

5. Chill Until Set

Place the pie in the refrigerator and chill for at least 1 hour, but preferably 2–3 hours or overnight, to allow the flavors to meld and the filling to firm up.

6. Slice & Serve

Once chilled, slice and serve cold. Enjoy each creamy, peanut buttery bite!