Peanut Butter Pie
User Reviews
5
Peanut Butter Pie
Description
Peanut Butter Pie features a base made from finely crushed Oreo cookies mixed with melted butter that forms a firm crust after chilling. The filling blends softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth, then gently folded with whipped heavy cream to create a light yet dense texture. After setting in the chilled crust for several hours, the pie gains stability and creaminess. Topping ideas include crushed candy, chocolate chips, or peanut butter cups to add texture and complementary chocolate flavors. The dessert is served cold, offering a satisfying combination of rich peanut butter flavor and creamy filling balanced by the crunchy cookie crust.
Chilling the crust before filling prevents sogginess, while an overnight chill helps the filling set fully. This pie holds well in the refrigerator, making it suitable for preparing one or two days in advance. Variations include using alternative crusts like graham cracker or Nutter Butter cookies, and vegan substitutions are possible by replacing the cream cheese and whipping cream.
Ingredients
- 12 ounces cream cheese , softened
- 1 1/4 cups peanut butter creamy
- 1 1/4 cups powdered sugar
- 1 1/4 cups heavy whipping cream
- 1 1/2 teaspoons vanilla extract
- crushed candy topping ideas
- mini peanut butter cups
- chocolate chips
- 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.
Notes
- For a different crust, try Nutter Butter or graham cracker crusts for variation.
- Vegan options include vegan cream cheese and a silken tofu and soy milk whipped cream blend with vanilla.
- Make the pie 1-2 days ahead and keep refrigerated until serving; add whipped cream just before serving if desired.
- For freezing, wrap the pie well in plastic wrap and foil; freeze up to 2-3 months and thaw overnight in the fridge.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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