Get the Recipe: Peanut Butter Pie
This peanut butter pie is creamy, dreamy, and irresistible, with a whipped filling in a crunchy Oreo crust—it disappears fast and always gets requested again.
Ingredients
Crust
- 1 ½ cups Oreo crumbs, about 24 cookies
- 6 Tablespoons (85 g) butter, melted
Filling
- 1 cup (8 oz or 227 g) block-style cream cheese, room temperature
- ¾ cup (105 g) confectioners’ sugar PLUS 2 Tablespoons, divided
- 1 cup (270 g) no-stir creamy peanut butter
- 1 cup (240 g) heavy whipping cream
- 1 teaspoon pure vanilla extract
Topping
- ¼ cup (57 g) creamy peanut butter
- ¼ cup (42 g) good quality semi-sweet chocolate
- Mini Reese’s cups, chopped
Instructions
Crust
- Preheat oven to 350° F.
- Place Oreo cookies in a food processor and pulse until fine crumbs form. Pour crumbs into a mixing bowl, add melted butter and stir until butter is absorbed.
- Transfer mixture to a 9-inch pie plate and press the crumbs into the sides and bottom of the plate. Bake crust for 10 to 12 minutes, or until fragrant. Cool completely.
Filling
- In the bowl of a stand mixer (or using a hand mixer), beat cream cheese, confectioners’ sugar and peanut butter on medium-high speed until light and fluffy, about 3 minutes. Set aside.
- In a chilled metal mixing bowl, add the heavy cream. Use an electric mixer and beat on high speed until the beaters leave a trail in the cream, about 1 ½ minutes. Add the remaining confectioners’ sugar and vanilla, then mix on high speed again until stiff peaks form, about 1 more minute.
- Fold whipped cream into the peanut butter mixture. Gently fold the two mixtures together until any streaks of whipped cream disappear (do not over-mix).
- Transfer filling mixture to cooled crust. Freeze for 3 hours or chill in the refrigerator overnight.
Topping
- Place chocolate chips in a microwave-safe bowl. Microwave on 50% power level until melted, topping to stir every 20 seconds. Repeat with the peanut butter (this will melt more quickly).
- Transfer the melted chocolate and melted peanut butter into two separate zip top sandwich bags or piping bags. Cut a small hole at the corner of the bag, then drizzle the melted chocolate over the chilled pie. Repeat with the peanut butter. Garnish with chopped peanut butter cups. Serve the pie chilled.
Notes
Peanut butter: Use no-stir creamy peanut butter. Do not use the kind that separates in the jar.
Store-bought crust may be used as a substitution.
Store covered in the refrigerator for up to 5 days.
Freeze for up to 2 months. Flash freeze for an hour, then wrap in plastic wrap and aluminum foil to prevent freezer burn.
Serving: 1slice, Calories: 542kcal, Carbohydrates: 41g, Protein: 13g, Fat: 39g, Saturated Fat: 16g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 15g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 463mg, Potassium: 347mg, Fiber: 2g, Sugar: 28g, Vitamin A: 572IU, Vitamin C: 0.1mg, Calcium: 122mg, Iron: 4mg