Pioneer Woman Another Pie is an easy no-bake dessert made with peanut butter, cream cheese and a crushed Oreo cookie crust, ready in 22 minutes. And since it calls for only six ingredients, it works for potlucks, summer cookouts, holiday dessert tables or weeknight treats without any fuss.
Press the cookie crumbs firmly into the pie plate, because any gaps let the filling seep through and cost you that crunch. And without enough pressure the crust crumbles when you slice, so take an extra minute to pack it tight.
Ree skips chocolate in the filling entirely, so you get pure peanut butter flavor against that dark Oreo crust. And that contrast between salty, creamy filling and crisp cookie base sets it apart from fussier pies with ganache or mousse.
Pioneer Woman Another Pie
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes7
minutes508
kcalA thick, whipped peanut butter filling sits inside a baked cookie crust, then chills until firm enough to slice clean.
Ingredients
25 chocolate sandwich cookies, such as Oreos
5 tbsp. salted butter, melted
1 c. creamy peanut butter
1 (8-ounce) package cream cheese, softened
1 1/4 c. powdered sugar
8 oz. whipped topping, such as Cool Whip, thawed
Directions
- Crush the cookies: Preheat the oven to 350 degrees F, then place the cookies in a food processor and run it for about 1 minute until finely crushed.
- Build the crust: Transfer the crumbs to a bowl and pour the melted butter over top, then stir with a fork until combined. Once mixed, press the crumb mixture firmly into the bottom and up the sides of a pie plate.
- Bake the crust: Bake until set, 5 to 7 minutes, then remove from the oven and let it cool completely before filling.
- Make the filling: In a stand mixer with a whisk attachment, beat the peanut butter and cream cheese until smooth, then add the powdered sugar and beat again. Once combined, fold in the thawed whipped topping until the mixture is silky.
- Fill and chill: Pour the filling into the cooled crust and even out the top with a knife or spatula. Once level, chill for at least 4 hours so the filling sets firm enough to slice.
FAQs
Can I use a different type of cookie for the crust?
You can swap the Oreos for any chocolate cookie with a similar texture, since you need fine crumbs that hold together with melted butter. But vanilla wafers or chocolate graham crackers shift the flavor away from that dark chocolate base, so taste a crumb before committing.
Does this pie hold up at room temperature during a party?
The filling has cream cheese in it, so keep it out for no more than two hours before returning it to the fridge. After that the filling softens and can start to weep, which means your slices won’t hold their shape.
Do I need a food processor to crush the cookies?
A food processor makes it fast, but you can seal the cookies in a zip-top bag and crush them with a rolling pin instead. And make sure you get fine, even crumbs with no big chunks, because large pieces leave gaps and the crust cracks when you slice.
What happens if I don’t let the crust cool before adding the filling?
A warm crust starts to melt the cream cheese and whipped topping, which means the filling won’t set properly in the fridge. So let the crust sit until it’s cool to the touch before you pour anything in, since that gives the filling a solid base.
Why did my filling turn out grainy instead of smooth?
Grainy filling usually means the cream cheese wasn’t soft enough, so let it sit at room temperature for about 30 minutes before you start. And once it’s fully softened the mixer can break it down into that silky base without any lumps.
