Peanut Butter Pie
User Reviews
5
Peanut Butter Pie
Description
This Peanut Butter Pie begins with an Oreo cookie crust where whole Oreo cookies, including the cream filling, are pulverized into fine crumbs and combined with melted butter. This mixture is pressed firmly into a pie pan and chilled while preparing the filling. The filling blends softened cream cheese and creamy peanut butter until smooth, then incorporates part of the powdered sugar and vanilla extract. Separately, heavy cream is whipped with the remaining powdered sugar to stiff peaks and folded gently into the peanut butter mixture to create a light texture reminiscent of whipped dessert creams.
The pie is assembled by pouring the filling into the prepared crust. For extra richness, an optional whipped cream topping, sweetened with powdered sugar and vanilla, can be added along with crushed Reese's Pieces candies for texture and decoration. Refrigeration is recommended to achieve a soft, creamy consistency, while freezing will firm the texture similar to cheesecake.
This dessert pairs well with casual gatherings where a no-bake yet indulgent treat is desired.
Ingredients
Oreo Crust
- 24 Oreo sandwich cookies (do not remove the cream filling)
- 5 Tablespoons butter melted, salted or unsalted
Peanut Butter Pie Filling
- 12 oz cream cheese softened, brick-style, not spreadable kind sold in tubs
- 1 ½ cups peanut butter creamy
- 2 ¼ cups powdered sugar divided
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream
For Whipped Cream Topping (optional)
- ¾ cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 Tablespoons Reese's Pieces optional, crushed, for decorating
Instructions
Oreo Crust
- Prepare your pie crust first by placing Oreo cookies in a food processor and pulsing until nothing but fine crumbs remain
- Add melted butter and pulse until well-combined.
- Pour cookie crumb/butter mixture into the bottom of a 9 ½" pie pan. Use the back of a spoon or the clean flat bottom of a measuring cup to evenly, firmly press crumbs into the bottom and sides of pie pan.
- Place in freezer while you assemble your filling.
Pie Filling
- In a large bowl, combine softened cream cheese and peanut butter. Use an electric mixer to stir until well-combined.
- Gradually add 1 cup (125g) of powdered sugar, stirring until completely combined.
- Stir in vanilla extract.
- Pour 1 ½ cups heavy cream in a separate, medium-sized, clean bowl. Add remaining 1 ¼ cup (155g) of powdered sugar, and use an electric mixer to beat, starting on low-speed and gradually increasing to high, until stiff peaks are achieved (mixture should be thick, fluffy, and resemble Cool Whip, see image in post or video for a visual).
- Add whipped cream into peanut butter mixture and stir gently, but as well as you can using a spatula. Switch to your electric mixer on low and use that to briefly stir until the ingredients are well-combined and smooth (don't over-mix).
- Spread peanut butter filling evenly into prepared pie crust and refrigerate covered for 4-6 hours (preferably overnight), or freeze¹, covered, for at least 2 hours before serving. Prepare whipped cream shortly before serving (if using).
Homemade Whipped Cream Topping (optional)
- Before serving the pie, combine heavy cream, powdered sugar, and vanilla extract in a clean medium-sized bowl.
- Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form.
- Spread whipped topping over the center of the pie, or to be more decorative you can transfer to a piping bag fitted with a 2D Wilton piping tip or similar and pipe a decorative ring around the edge of the pie.
- Slice, serve, and enjoy! Since this pie is a no-bake one, keep it in the refrigerator or freezer when not enjoying because it loses its firmness quickly at room temperature.
Notes
- Refrigerate the pie for a creamier, softer texture similar to a chocolate cream pie.
- Freezing the pie produces a firmer, sliceable texture closer to cheesecake consistency.
- Store the pie well-covered in the refrigerator for up to 5 days or frozen for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 694 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 694kcal | 35% |
| Carbohydrates | 51g | 17% |
| Protein | 12g | 24% |
| Fat | 52g | 80% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 105mg | 35% |
| Sodium | 368mg | 15% |
| Potassium | 333mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 1182IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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