Peanut Butter Pie

No ratings yet

This Peanut Butter Pie is going to be your family's favorite tradition. Make this delicious pie for holidays and celebrations and watch everyone fall in love.

Prep Time15

Cook Time8

Total Time8 15

Course: Dessert

Cuisine: American

Keyword: no bake

Servings: pieces

Calories: 595kcal

Author: Lisa Longley

Ingredients

Oreo Crust

24 Oreos
4 tablespoons unsalted butter (56.5 grams) melted

Peanut Butter Filling

8 ounces cream cheese (227 grams) room temperature
1 cup creamy peanut butter (270 grams)
2 teaspoons vanilla extract
3/4 cup powdered sugar (85.13 grams)
3/4 cup heavy cream (177.44 ml)

Whipped Cream Topping

1 cup heavy cream (236.6 ml)
3 tablespoons powdered sugar (21.3 grams)

Instructions

Oreo Crust

Crush the Oreos in a blender or food processor. Combine the Oreo crumbs with the melted butter. Press into a 9 inch, deep pie pan and put in the refrigerator while you are making the peanut butter filling.
24 Oreos, 4 tablespoons unsalted butter

Peanut Butter Filling

Blend together the cream cheese, peanut butter, and vanilla until smooth.
8 ounces cream cheese, 1 cup creamy peanut butter, 2 teaspoons vanilla extract
Using a hand mixer, blend together the powdered sugar and the heavy cream until it is fluffy with a similar texture to shaving cream.
3/4 cup powdered sugar, 3/4 cup heavy cream
Fold the heavy cream mixture into the peanut butter mixture until fully combined.
Pour the peanut butter filling into the chilled Oreo crust. Smooth out the top, and then refrigerate for 8 hours or overnight.

Whipped Cream Topping

Place a metal bowl and the metal mixers from a handheld mixer in the freezer for at least 15 minutes.
Whip the powdered sugar and heavy cream together until soft peaks form. Top the chilled pie with the whipped cream.
3/4 cup powdered sugar, 3/4 cup heavy cream
Top the pie with Reese's mini cups, peanut butter chips, milk chocolate chips, and chocolate drizzle. Cut and serve.

Nutrition