Peanut Butter Pie
User Reviews
5
Peanut Butter Pie
Description
This pie begins with an Oreo cookie crust created by pulsing cookies into fine crumbs in a food processor, then binding them with melted butter pressed into a deep dish pie plate. The filling combines softened cream cheese with creamy peanut butter and powdered sugar whipped until fluffy. Separately, chilled heavy cream is whipped to soft peaks and gently folded into the peanut butter mixture to create lightness while maintaining dense creaminess.
Once assembled, the pie chills until set, about two hours or overnight, allowing the filling to firm up. The texture is smooth and creamy with a sweet, nutty flavor from the peanut butter, offset by the slight bitterness of the chocolate cookie crust. Toppings like crushed peanuts or mini peanut butter cups add crunch and extra peanut flavor; chocolate syrup or whipped cream add richness or lightness.
Variations include crushing cookies with filling included for more sweetness, avoiding natural peanut butter to prevent separation, and substituting whipped topping to make it sweeter. Leftover pie keeps in the refrigerator for days and can be frozen in wrapped slices for longer storage.
Crush Oreo cookies finely including the cream filling for sweetness and better texture.Avoid natural peanut butter to maintain smooth filling that holds together well.Whipped cream can be replaced with whipped topping like Cool Whip for extra sweetness.Chocolate or graham cracker crust can be substituted for the Oreo crust.Store leftovers in an airtight container in the refrigerator up to 4 days.Freeze individual slices wrapped tightly for up to 3 months.Recipe updated for improved consistency in 2023.
Ingredients
- 24 Oreo cookies
- ¼ cup butter melted
For the Filling
- 8 ounces cream cheese softened
- 1 cup peanut butter creamy
- 1 ½ cups powdered sugar
- 1 cup heavy whipping cream cold
For garnish
- peanuts or mini peanut butter cups, crushed
- chocolate syrup or whipped cream
Instructions
- To make the crust, add the cookies to a food processor and pulse until finely crushed. Add the melted butter and pulse a few more times to mix.
- Press the crumb mixture into a deep dish pie plate and chill in the fridge while making the filling.
- To make the filling, add cream cheese and peanut butter to a medium mixing bowl and combine with a hand mixer on medium speed until fluffy. Add powdered sugar and mix well.
- In a separate bowl, beat the heavy cream with the mixer until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until well combined.
- Spread the peanut butter filling in the crust. Cover and refrigerate until set, about 2 hours or overnight.
- Garnish with additional whipped cream, peanut butter cups, and crushed peanuts if desired.
Notes
- Include the cream filling when crushing Oreo cookies for sweeter crust texture.
- Do not use natural peanut butter, as it may separate and alter texture.
- Whipped cream may be swapped for whipped topping like Cool Whip to increase sweetness.
- Crust alternatives include chocolate or graham cracker crusts.
- Keep leftovers refrigerated in airtight container for up to 4 days.
- Freeze single slices wrapped in plastic wrap for up to 3 months.
- Recipe updated in 2023 for improved filling consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 449 | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 9g | 18% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 305mg | 13% |
| Potassium | 245mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 664IU | 13% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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