Peanut Butter Pie
User Reviews
5.0
240 reviews
Excellent
Peanut Butter Pie
Report
An easy no-bake Peanut Butter Pie recipe with an Oreo crust and peanut butter cheesecake filling. Always a crowd pleaser with just 20 minutes of effort.
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Ingredients
- 12 ounces cream cheese , softened
- 1 1/4 cups creamy peanut butter
- 1 1/4 cups powdered sugar
- 1 1/4 cups heavy whipping cream
- 1 1/2 teaspoons vanilla extract
- Topping Ideas: crushed candies, mini Reese’s peanut butter cups, chocolate and peanut butter chips
Oreo Crust:
- 30 Oreo cookies , whole
- 6 Tablespoons butter , melted
Instructions
For the Crust:
- Place Oreo cookies in a food processor and pulse until small crumbs. Stir in the melted butter. Press the mixture into a deep dish* 9.5-inch pie plate, pressing firmly into the bottom and up the sides of the dish. Refrigerate crust for 1 hour (or freeze for 20-30 minutes) before adding filling.
For the Filling:
- In a mixing bowl beat together the cream cheese and peanut butter until smooth. Add powdered sugar and vanilla and mix well, until smooth.
- Add heavy cream to a separate mixing bowl and beat with mixers until stiff peaks. Fold in the whipped cream to the peanut butter mixture until combined.
- Pour filling into cooled pie shell and cover gently with plastic wrap. Refrigerate for at least 4 hours, or overnight, before serving.
- If desired, serve with additional whipped cream on top, sprinkled with crushed candy or candy bars.
Equipments used:
Notes
- Crust: Try using Nutter butter cookies for the crust, a regular graham cracker crust or chocolate graham cracker crust.
- Vegan Peanut Butter Pie: Use vegan cream cheese in place of regular cream cheese, and make vegan whipping cream by blending 1/2 cup + 2 tablespoons of silken tofu with 1/2 cup + 2 tablespoons of soy milk in a blender until well combined. Mix in a teaspoon of vanilla and stir it into the peanut butter in step 2 of the filling.
- Make Ahead Instructions: Peanut butter pie can be made 1-2 days in advance, stored in the refrigerator until ready to serve. Top with whipped cream just before serving.
- Freezing Instructions: Make the pie in a freezer safe dish and wrap it well with plastic wrap, then aluminum foil. Freeze for 2-3 months. Thaw overnight in the refrigerator.
Nutrition Information
Show Details
Calories
532kcal
(27%)
Carbohydrates
42g
(14%)
Protein
10g
(20%)
Fat
38g
(58%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Trans Fat
0.2g
Cholesterol
53mg
(18%)
Sodium
381mg
(16%)
Potassium
295mg
(8%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
646IU
(13%)
Vitamin C
0.2mg
(0%)
Calcium
76mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 42g | 14% |
| Protein | 10g | 20% |
| Fat | 38g | 58% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 53mg | 18% |
| Sodium | 381mg | 16% |
| Potassium | 295mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 646IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
240 reviews
Excellent
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