Peanut Butter Pie
User Reviews
4.8
36 reviews
Excellent
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
10
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Course
Dessert
Peanut Butter Pie
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This peanut butter pie is one seriously decadent dessert. Top this easy pie with mini peanut butter cups, whipped cream, and chocolate sauce to take it over the top!
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Ingredients
- 20 Oreo cookies crushed in a food processor until they form fine crumbs, whole
- 3 tablespoons butter melted, unsalted
- 1 cup heavy cream
- 8 ounces cream cheese room temperature
- 1 cup peanut butter creamy
- 1 cup powdered sugar sifted
- 2 teaspoons vanilla extract pure
- Whipped Cream optional, additional, for topping
- peanut butter cups optional, mini
- chocolate sauce optional
Instructions
- Preheat oven to 350°F.
- Mix together the Oreo crumbs and melted butter. Press the crumbs into the bottom and 1 inch up the sides of a 9-inch springform pan.
- Bake for 10 minutes and cool completely on a wire rack.
- In a stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer the whipped cream to another large bowl and set aside.
- Change the whisk attachment to the paddle attachment and beat the cream cheese and peanut butter at medium-high speed for 2 minutes.
- Add in powdered sugar and vanilla and beat an additional 2 minutes.
- Use a rubber spatula to fold the whipped cream into the peanut butter mixture until combined and no streaks remain.
- Spoon the filling into the cooled cookie crust, cover and refrigerate for at least 4 hours.
- Just before serving top with whipped cream, mini peanut butter cups and chocolate sauce.
Notes
- If you run out of powdered sugar, check out my post on how to make powdered sugar. It’ll make a substitute you can easily use in this recipe.
- Store covered in the refrigerator for up to 2 days.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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