Cookies and Cream Peanut Butter Pie

If you think peanut butter pie is good, you should try this cookies and cream peanut butter pie. Same pie but with crushed chocolate sandwich cookies mixed in.

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It’s Pi Day! Add an ‘E’ to your celebration with this great dessert inspired by Picky Palate’s Cookies and Cream Peanut Butter. I have been drooling over that stuff since the day it was posted. No question that I had to make it, and when I saw that Pi Day was coming up I knew it was going into my pie.

Peanut butter pie is probably the best oven-free pie ever to ever exist. In fact I have created several variation including honey, PB&J, pretzel, and s’mores (and even a popsicle version). Then we come to this one made with cookies and cream peanut butter and some real magic happened.

The first time I made this over 11 years ago, I used a prepared crust and regular Oreo chocolate sandwich cookies. But my most recent version that I am sharing (and updating) today has a homemade crust and uses peanut butter Oreos! I really don’t know what else to say about it other than “MmmMmMmm”!

COOKIES AND CREAM PEANUT BUTTER PIE

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Yield: 8-12 Servings Prep Time: 8 Hours 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST*

• 24 chocolate sandwich cookies, finely crushed (about 2-1/2 cups)
• 4 Tbsp unsalted butter, melted

FILLING

• 1 cup creamy peanut butter
• 1 (8 oz.) package cream cheese, room temperature
• 1/2 cup sugar
• 5 chocolate sandwich cookies, crushed
• 1 (12 oz.) container frozen whipped topping, thawed and divided
• 2 peanut butter cups, halved (garnish)
• 2 chocolate sandwich cookies, halved (garnish)

Directions

1. In a medium bowl, stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate. Chill for 30 minutes before filling.
2. In a large bowl, beat together peanut butter, cream cheese, sugar and crushed cookies until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
3. Spread remaining whipped topping over the pie. Top with chopped halved peanut butter cups and chocolate sandwich cookies.
4. Refrigerate 8 hours or overnight, until ready to serve..

Notes

*Or use a prepared chocolate cookie pie crust

Source: Adapted from JIF and Picky Palate

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 6/27/22. Photo above is the original.