Mini Oreo Peanut Butter Pie Recipe

This is normally how I make my peanut butter pies, but turning them into a mini version was much easier to transport for July 4th. They are DELICIOUS. Whether a pie or mini pie, people always gobble up this dessert. Patrick asked that I make this recipe for the holiday, and what’s great it’s that it’s a no bake recipe, so I was able to use the oven to make Italian knot cookies and a cast iron chocolate chip cookie.

If you want to make a pie, just put the crust in your pie plate, press down and fill with the filling. If you want to make mini pies, just follow my steps below.

Ingredients for crust

25 Oreos completely crumbled in a blender

5-6 TBS melted butter

Mini tart tins or cupcake cups/liners (20)

Now What? For crust

Mix crushed Oreos and melted butter very well. Evenly spoon mixture into cupcake liners. Use spoon to press into a tight and even layer.

Ingredients for filling

10 OZ cream cheese

1 cup confectioner’s sugar

1 cup creamy peanut butter

1 8 OZ container of Cool Whip

Reese’s peanut butter cups or candy bars (optional)


Now What? For filling

Blend the cream cheese, confectioner’s sugar and peanut butter together extremely well. Fold in Cool Whip.

Divide evenly into cupcake liners or pipe into cupcake liners. Serve as is or decorate with candy bars.


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