Description
Whew, this Creamy Peanut Butter Pie, trust me when I say that you’ll want double helpings of this decadent beauty. Rich peanut butter essence combined with luscious cream cheese and more all sitting on top of an Oreo cookie crust, sheesh. This is the easiest pie you’ll ever make with no baking involved. Top with peanut butter cups, peanut butter chips, and melted chocolate for the ultimate swoon-worthy dessert!
Ingredients
For the crust:
- 30 chocolate sandwich cookies (I use Oreos)
- 1 tablespoon packed dark brown sugar
- 6 tablespoons salted butter, melted
For the pie filling:
- 16 ounces full-fat cream cheese, block-style- softened
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 cup creamy peanut butter, like Jif or Skippy!
- 1 tablespoon vanilla essence (I use vanilla bean paste)
- ¼ teaspoon fine sea salt
For pie toppings:
- Mini peanut butter cups, peanut butter chips, melted chocolate (for drizzling)- as desired.
Instructions
- Prep. Line an 8 or 9-inch springform pan with parchment paper and spray the sides of the pan with nonstick spray. Then set aside. Note: I like to use a springform pan for this recipe instead of a traditional pie plate because the crust and the filling are quite generous in size and a pie plate might overflow. If you prefer to use a pie plate, I recommend a deep pie plate.
- Make the crust & chill: In the body of a food processor, pulse the cookies into fine crumbs. Then add the brown sugar and melted butter and pulse again to combine. The mixture should resemble moist sand. Empty the mixture into the prepared springform pan and evenly press the mixture onto the bottom of the pan. Then place the pan into the freezer to set while you prepare the pie filling.
- Make the pie filling: In a large mixing bowl with an electric mixer or a stand mixer fitted with the whisk attachment, beat the cream cheese until light and fluffy, about 2 minutes. Then add the heavy cream and powdered sugar and continue beating until well combined. Lastly, add the peanut butter, vanilla essence, and salt and continue beating the mixture until well combined and completely smooth. Then pour the peanut butter filling onto the chilled crust and use an offset spatula to smooth the top.
- Chill the pie: Place the peanut butter pie into the refrigerator to chill for 4-5 hours or until the pie is set. For a quicker chill time, place the pie into the freezer for about 1-2 hours or until the pie is set.
- Remove the pie from pan & garnish: When ready to serve, carefully run a butter knife along the sides of the pan to help release it from the pan as you release the walls. Transfer the pie to a large plate or platter. Decorate the pie with drizzles of melted chocolate, mini peanut butter cups, and/or peanut butter chips, as desired. Slice and serve the peanut butter pie. Enjoy!
- Storing: Keep this peanut butter pie in the refrigerator when not serving right away as this pie is best served slightly chilled. It will keep in the fridge for 3-4 days.
Notes
- Please read blog post in its entirety for more tips + tricks.