Peanut Butter Pie Recipe
User Reviews
5
Peanut Butter Pie Recipe
Description
The crust is made by finely grinding Oreo sandwich cookies and mixing them with melted unsalted butter, then pressing this mixture into a pie pan to form a firm chocolate crust. It is frozen briefly to set while the filling is prepared. The filling combines softened cream cheese and creamy peanut butter, sweetened with powdered sugar, then folded into softly whipped heavy cream flavored with vanilla extract for lightness. This filling is spooned into the chilled crust and smoothed out for an even layer. The pie must chill for several hours or freeze to allow the filling to firm up before slicing. This chilling step ensures a sliceable texture and prevents runny filling.
Peanut Butter Pie is a rich dessert that can be served directly from the refrigerator or after freezing. The Oreo crust adds a chocolate component that balances the peanut butter filling, which is creamy without baking. Variations include using different crust types or substituting frozen whipped topping for fresh cream to simplify preparation.
This pie is ideal for gatherings where make-ahead desserts are convenient and works well as a seasonal or holiday treat.
Ingredients
For the Crust:
- 24 Oreos sandwich cookies
- ¼ cup butter melted (56g, unsalted
For the Filling:
- 1 (8 ounce/226g) block cream cheese room temperature
- 1 cup peanut butter 250g, creamy
- ¾ cup powdered sugar (90g)
- 1 cup heavy whipping cream (240ml)
- 1 teaspoon vanilla extract
Instructions
For the Crust:
- Place the cookies in a food processor, and process the cookies until finely ground, about 30 seconds. Transfer the crumbs to a large bowl. Stir in the melted butter until well combined. (You can also crush the cookies in a large ziptop bag with a rolling pin until finely ground.)
- Press the mixture into the bottom and sides of a 9-inch pie pan. Freeze for 30 minutes.
For the Filling:
- In a large mixing bowl or the bowl of a stand mixer fitting with the whisk attachment, combine cream cheese and peanut butter. Beat on medium speed until smooth and well combined. Scrape down the bowl and add the powdered sugar. Beat just until combined.
- In a separate bowl, beat the cream and vanilla until soft peaks form, then fold the whipped cream into the peanut butter mixture. Spoon the filling into the pie crust and smooth into an even layer. Freeze for at least 3 hours or refrigerate for at least 6 hours before slicing.
Notes
- Prepare and chill the crust first to firm it before adding filling, either by freezing for 30 minutes or refrigerating for an hour.
- Cookies can be crushed in a food processor or by hand using a rolling pin within a sealed bag for flexibility.
- Chill the assembled pie for at least 3 hours in the freezer or 6 hours in the refrigerator to ensure the filling sets well.
- The pie can be made a day ahead and stored chilled until serving.
- For variety, substitute the Oreo crust with graham cracker crumbs or chocolate wafers, adjusting butter and optional sugar accordingly.
- Frozen whipped topping may replace homemade whipped cream for easier filling preparation without affecting texture significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 656 kcal
% Daily Value*
| Calories | 656kcal | 33% |
| Carbohydrates | 46g | 15% |
| Protein | 12g | 24% |
| Fat | 50g | 77% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 77mg | 26% |
| Sodium | 376mg | 16% |
| Potassium | 334mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 995IU | 20% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 72mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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