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Peanut Butter Pie
4.8 from 36 votes

Peanut Butter Pie

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!

Prep Time
20 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 10
Course: Dessert

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

    Cup of Yum
  1. Preheat oven to 350°F.
  2. 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.
  3. Bake for 10 minutes and cool completely on a wire rack.
  4. 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.
  5. Change the whisk attachment to the paddle attachment and beat the cream cheese and peanut butter at medium-high speed for 2 minutes.
  6. Add in powdered sugar and vanilla and beat an additional 2 minutes.
  7. Use a rubber spatula to fold the whipped cream into the peanut butter mixture until combined and no streaks remain.
  8. Spoon the filling into the cooled cookie crust, cover and refrigerate for at least 4 hours.
  9. 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.