This incredible Peanut Butter Pie is made with an Oreo cookie crust, creamy no-bake peanut butter filling, whipped cream topping, and garnished with chopped peanut butter cups.
1cupcombination of chopped peanut butter cups, peanut butter chips, and peanuts
melted peanut butter or chocolate saucefor drizzling on each slice
Instructions
Crust:
Preheat oven to 325°F. Add the whole Oreos (with their filling) to a food processor or blender and process until they are fine crumbs. Dump the crumbs into a bowl and add the melted butter. Stir until well combined.
Dump into a 9 or 9 ½-inch pie plate that is 2 inches high (not springform). Press the crumbs into the bottom and up the sides (I use the bottom of a measuring cup). Bake for 8-10 minutes. Cool to room temperature then refrigerate until cold (it will be easier to work with if it’s cold).
Filling:
Using a hand mixer, or stand mixer with the whisk attachment, whip the heavy cream, ⅔ cup powdered sugar, and vanilla until stiff peaks form. Transfer to the refrigerator.
In a separate bowl, using a hand mixer or stand mixer with the paddle attachment, beat cream cheese, peanut butter and remaining ⅔ cup powdered sugar until combined. Add a little more than half of the chilled whipped cream to the peanut butter mixture. Beat briefly, until just combined. Place the remaining whipped cream back in the fridge (this will be for topping the pie). Pour the peanut butter mixture into the crust and spread into an even layer. Cover and refrigerate for at least 6 hours, until firm and chilled.
Serving:
Right before serving, add the reserved whipped cream to the top of the pie. If the whipped cream has lost some of its volume you can re-whip it before adding it to the pie. Top with toppings/garnishes and serve.
Video
Notes
*Prefer a graham cracker crust? Use this recipe: 1-½ cups graham cracker crumbs3 tablespoons brown sugarpinch of salt6 tablespoons unsalted butter, melted
Preheat oven to 325°F. Combine graham cracker crumbs, brown sugar and salt. Add melted butter and stir until well combined. Dump the crumbs into a 9 or 9 ½ inch pie plate that is 2-inches high (not springform). Firmly press the crumbs into the bottom and up the sides of the pie plate. Use the bottom of a glass or measuring cup to pack it in.
Bake the crust for 8-10 minutes, until golden brown and fragrant. Cool to room temperature.