Creamy Peanut Butter Pie
User Reviews
4.6
Creamy Peanut Butter Pie
Description
The Creamy Peanut Butter Pie starts with a crust made from finely processed Oreo cookies combined with melted butter, pressed into a pie plate and chilled to set. The filling is prepared by beating cream cheese and powdered sugar until fluffy, then combining it with creamy peanut butter and vanilla extract. Whipped heavy cream is folded into this mixture to add lightness. The filling is poured into the chilled crust and frozen until firm, providing a creamy and stable texture. Finally, the pie is garnished with a drizzle of chocolate and peanut butter, melted and combined for a smooth topping.
The pie offers a balance of textures: the crunchy crust supports the creamy, airy filling with a pronounced peanut butter flavor complemented by the subtle sweetness of cream cheese and sugar. Chilling in the freezer helps the pie to set well for clean slicing and detailed presentation.
This no-bake pie is ideal for a refreshing treat when you want a rich dessert without using the oven. It pairs well with coffee or a simple vanilla sauce. The recipe specifies using traditional creamy peanut butter to avoid oil separation and suggests alternatives like almond butter if no oil separation occurs. A graham cracker crust can also substitute the Oreo crust if preferred.
Equipment like a food processor and pie plate are recommended. The pie can be covered and frozen for up to one day before serving, ensuring a firm set. For a shortcut, whipped topping like Cool Whip can replace the heavy cream portion of the filling.
Ingredients
For the Crust:
- 28 Oreo cookies
- 6 tablespoons butter melted, unsalted
For the Filling:
- 8 ounces cream cheese at room temperature
- 1 cup powdered sugar
- 1½ cups peanut butter not chunky or natural, creamy
- 1 tablespoon vanilla extract
- 2 cups heavy cream
For the Topping Drizzle:
- 1 ounce semisweet chocolate finely chopped
- 2 tablespoons peanut butter
Instructions
- Make the Crust: Process the Oreo cookies in a food processor until fine crumbs. Turn the crumbs out into a medium bowl. Add the melted butter and toss with a fork until all of the crumbs are moistened. Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate for at least 30 minutes.
- Make the Filling: Using an electric mixer, beat the cream cheese and powdered sugar on medium speed until light and fluffy, about 2 minutes. Add the peanut butter and vanilla and beat again until completely combined.
- In a separate bowl, whip the heavy cream on medium-high speed until soft peaks form.
- Using a rubber spatula, stir 1/3 of the whipped cream into the cream cheese mixture to lighten it up. Use a rubber spatula to gently fold in the remaining whipped cream. Transfer the filling to the chilled crust and spread in an even layer. Freeze uncovered for at least 4 hours or up to 1 day covered with plastic wrap.
- Garnish the Pie: Put the chocolate in a microwave-safe bowl and heat in 30 second increments at 50% power, stirring after each. Continue until the chocolate is melted and smooth. Transfer to a resealable plastic bag and snip a tiny bit off the corner. Hold the bag over the pie and drizzle the melted chocolate in a zig-zag pattern. Melt the peanut butter in the microwave using the same method used for the chocolate. Add the melted peanut butter to a resealable plastic bag, snip off a corner and drizzle over the pie. Let stand for about 10 minutes to set. Return to the freeze if not serving immediately.
- Remove the pie from the freezer about 10-15 minutes before you are ready to serve. If you have trouble cutting it, running your knife under warm water will help. Cover leftovers tightly with plastic wrap and foil, and store in the freezer.
Notes
- Use traditional creamy peanut butter to prevent oil separation in the filling.
- Substitute the Oreo crust with a graham cracker crust or Nutter Butters for variation.
- The pie should be frozen for at least 4 hours or up to one day to achieve a firm texture.
- For convenience, you may fold in an 8-ounce container of Cool Whip instead of whipping heavy cream.
- Prepare the crust using a food processor and press firmly into the pie plate for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 966 kcal
% Daily Value*
| Calories | 966kcal | 48% |
| Carbohydrates | 60g | 20% |
| Protein | 19g | 38% |
| Fat | 76g | 117% |
| Saturated Fat | 34g | 170% |
| Cholesterol | 135mg | 45% |
| Sodium | 549mg | 23% |
| Potassium | 534mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 39g | 78% |
| Vitamin A | 1518IU | 30% |
| Vitamin C | 1mg | 1% |
| Calcium | 103mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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