5 from 3 votes
Peanut Butter Pie
The pie is sweet, salty, and satisfyingly decadent, with a rich silky peanut butter filling that's balanced by the deep, chocolaty crunch of the Oreo crust. Peanut butter lovers will LOVE this dreamy dessert!
Prep Time
20 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 30 mins
Servings:
10
Calories:
521 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the crust:
- 24 Oreo sandwich cookies
- 5 tablespoons butter melted, salted
For the whipped cream:
- 1 cup heavy cream cold
- 2 tablespoons confectioners' sugar
For the peanut butter filling:
- 8 ounces cream cheese at room temperature, full-fat, brick form
- 1 cup peanut butter like Skippy or Jif, creamy conventional
- 3/4 cup confectioners' sugar
- 1 1/2 teaspoons vanilla extract pure
- Pinch sea salt flaky
For the topping:
- peanut butter cups chopped
- 3 tablespoons chocolate chips melted, for drizzling
- Whipped Cream for serving, if desired, extra
Instructions
- Preheat oven to 350 degrees F.
- Add the Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a medium bowl and add the melted butter. Stir until the cookie crumbs are moistened.
- Pour the crumb mixture into a 9-inch pie pan. Press crumbs evenly into the bottom and up the sides of the pie plate, making sure to pack it tightly. Bake for 10 to 12 minutes. Remove from oven and set aside to cool completely.
- In the bowl of a stand mixer (or with a hand mixer), beat the heavy whipping cream with the whisk attachment on medium-high until thick. Add 2 tablespoons confectioner’s sugar and beat until stiff peaks form. Transfer the whipped cream into a separate bowl and place in the refrigerator until ready to use.
- In the same mixing bowl, beat the cream cheese, peanut butter, 3/4 cup confectioner’s sugar, vanilla, and pinch of salt until light and fluffy, about 2 to 3 minutes.
- Using a spatula, gently fold the whipped cream into the peanut butter mixture.
- Pour the peanut butter mixture into the cooled Oreo pie crust and spread into an even layer.
- Chill pie in the refrigerator for at least 4 hours or overnight.
- When ready to serve, top the pie with peanut butter cups and use a spoon to drizzle the melted chocolate over the peanut butter cups. Serve with extra whipped cream, if desired. This pie is best served cold.
Cup of Yum
Notes
- If you don't have a food processor you can crush the cookies by placing them into a Ziploc bag and pounding them with a rolling pin until a fine crumb is formed.
Nutrition Information
Calories
521kcal
(26%)
Carbohydrates
40g
(13%)
Protein
10g
(20%)
Fat
38g
(58%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.3g
(15%)
Cholesterol
66mg
(22%)
Sodium
348mg
(15%)
Potassium
268mg
(6%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
840IU
(17%)
Vitamin C
0.2mg
(0%)
Calcium
63mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 521
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 40g | 13% |
| Protein | 10g | 20% |
| Fat | 38g | 58% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 66mg | 22% |
| Sodium | 348mg | 15% |
| Potassium | 268mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 840IU | 17% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 63mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.