Oreo Peanut Butter Pies
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
Oreos and creamy peanut butter join forces in these adorable, scrumptious miniature pies!
  • 1 pkg (2 crusts) refrigerated pie crusts
  • 16 Oreo cookies (I used Double-Stuf but regular will work!)
  • 1 cup creamy peanut butter
  • 1 egg, beaten
  • Coarse crystal sugar
  1. Preheat oven to 350 degrees F. Liberally grease 8 cavities in a standard-size muffin tin and set aside. On a clean, flat work surface, roll out one of the pie crusts. Using a drinking glass or cookie cutter, cut out four-inch rounds (8 total, you may need to reroll the dough) from one crust. Press each round into the greased muffin tin, in the bottom and up the sides.
  2. Take an Oreo cookie and smear a generous dollop of peanut butter on top of it. Stack with another Oreo, and repeat with another generous dollop of peanut butter. Place the Oreo-PB stack inside of one of the pie crusts. Repeat with remaining pies.
  3. Unroll the second crust and cut out another 8 rounds; gently lay each round on top of the Oreo pies and tuck the ends around the sides, pinching to seal. Brush the tops of the pies with the egg, then sprinkle with the coarse sugar. Poke a tiny hole or two with a paring knife in the top crust to vent.
  4. Bake the pies for approx. 20-25 minutes or until lightly golden brown. Allow the pies to cool in the pan before removing to a wire rack. Serve immediately, or store airtight. Good at room temperature or warmed with ice cream!
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2014/06/16/oreo-peanut-butter-pies/