Optional topping: 1 cup heavy cream, 2 tablespoons powdered sugar, 1/2 cup mini peanut butter cups
Instructions
Prepare the crust: Mix the crushed Oreo cookies and melted butter in a medium bowl until fully combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
Make the filling base: In a large bowl, beat the peanut butter, softened cream cheese, 1 cup powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.
Fold in the whipped topping: Gently fold the thawed whipped topping into the peanut butter mixture until no streaks remain. Do not overmix.
Assemble the pie: Spoon the peanut butter filling evenly into the chilled Oreo crust. Smooth the top with a spatula.
Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm.
Prepare optional topping (if using): In a separate bowl, beat the heavy cream and 2 tablespoons of powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled pie. Sprinkle with mini peanut butter cups.
Serve: Slice and serve cold.
Notes
For a firmer crust, chill it for 15 minutes before adding the filling.
If you do not have Oreos, you can substitute with graham crackers and reduce the added butter by 1 tablespoon.
You can use crunchy peanut butter if you prefer texture in your filling.