How to make it

  • Crust:
  • In a large resealable plastic bag, using a rolling pin, crush 20 Oreos.
  • Reserve 2 tablespoons for topping.
  • In a medium saucepan, over low heat, melt butter.
  • Remove from heat and stir in Oreos.
  • Press evenly onto bottom of 9-inch pie plate.
  • Stand remaining Oreo cookies around sides.
  • Refrigerate while you prepare the filling.
  • Filling:
  • In a lare bowl, with an electric mixer at high speed, beat cream cheese until fluffy. (I love the word fluffy!)
  • Beat in peanut butter and milk until smooth.
  • Fold in whipped cream.
  • Spread evenly into pie crust.
  • Sprinkly top with peanuts and reserved Oreo cookies.
  • Refrigerate 5 to 6 hours before serving.
  • ***Cover if there is ANY danger of another food odor being absorbed, such as a garlic or onion smell. Don't risk ruining this pie due to an unwanted odor or taste from the refrigerator.*** I did that...ONCE!!!!

Reviews & Comments 4

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  • emily445455 11 years ago
    I tweeked it a bit, but followed the basic recipe. Very good!!! :-D
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  • debbie919 11 years ago
    Love this pie - I make a little bit easier version, but this one sounds MUCH!!! better! Will definitely try it out soon!
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  • chefmeow 11 years ago
    I agree. Can't go wrong with chocolate and peanut butter. Great post.
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  • jo_jo_ba 11 years ago
    MMMM Chocolate and PB!
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