Peanut Butter Pie

Prep: 1 30

Cook: 10

Total Time: 1 40

Yield: 12 servings

Course: Dessert

Cuisine: American

Calories: 422kcal

Author: Jessica Gavin

If you're a peanut butter lover like me, you'll absolutely adore this irresistible peanut butter pie recipe. It combines the rich and creamy goodness of peanut butter with a cookie crust.

Ingredients

Oreo Pie Crust

▢ 24 Oreo cookies
▢ 5 tablespoons unsalted butter, melted

Peanut Butter Filling

▢ 8 ounces cream cheese, softened to 65ºF (18ºC)
▢ 1 cup creamy peanut butter
▢ 1 cup powdered sugar, divided
▢ 1 cup heavy whipping cream
▢ 1 teaspoon vanilla extract

Instructions

Heat the Oven - Set the oven rack to the middle position. Heat to 350ºF (177ºC).
Crush the Cookies - Add the Oreos (with filling) to a food processor. Pulse until a fine crumb forms, about 15 to 20 pulses. Alternatively, add the cookies to a large resealable plastic bag. Use a rolling pin to crush into a fine crumb.
Add the Butter - Measure out 2 cups of packed cookie crumbs (250 grams) and place them in a large bowl. Add the melted butter and stir to combine. The mixture will feel like wet sand.
Shape the Crust - Add the cookie mixture to a 9-inch pie plate. Start by pressing the crumbs down into the bottom of the pan, then up the sides. Use the bottom of a measuring cup to pack down the bottom. Use the bottom of a spoon to press and smooth the crumbs into the sides and bottom edges of the pan. Flatten the top edge of the crust with your fingertips.
Bake the Crust - Bake the crust for 10 minutes. Transfer to a wire rack to cool completely.
Mix the Peanut Butter - Use a stand mixer or hand mixer fitted with the whisk attachment. Using medium speed (setting 6), whisk the softened cream cheese, peanut butter, and ¾ cup of powdered sugar together until light and fluffy, about 2 to 3 minutes. Transfer to a large bowl.
Whip the Cream - Clean the mixer bowl. Add the heavy cream, ¼ cup of powdered sugar, and vanilla. Whip the on medium-low speed (setting 4), until the cream is frothy with bubbles on the surface, about 1 minute. Increase the speed to medium-high (setting 8), and whip until smooth, stiff peaks form, about 2 minutes. Do not overwhip!
Make the Filling - Transfer the whipped cream to the bowl with the peanut butter mixture. Gently fold them together to combine.
Fill and Chill - Evenly spread the peanut butter filling into the cooled pie shell. Refrigerate for at least 2 hours to set the filling. Alternatively, freeze for 1 hour.
To Serve - Add toppings to the pie if desired. Slice and serve!

Notes

Make Ahead: The crust can be baked, covered, and stored at room temperature for up to 3 days. The filling can be covered and refrigerated 3 days ahead; let it sit at room temperature until easy to spread.
Storing: Cover and refrigerate for up to 3 days. Freeze for up to 3 months.
Using Cool Whip: Substitute 2 cups of the whipped topping for the whipped cream.

Nutrition

Recipe Link

Recipe Video