Peanut Butter Pie

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Recipe from Two Peas and Their Pod

The pie is sweet, salty, and satisfyingly decadent, with a rich silky peanut butter filling that's balanced by the deep, chocolaty crunch of the Oreo crust. Peanut butter lovers will LOVE this dreamy dessert!

Prep Time20

Cook Time10

Total Time4 30

Course: Dessert, PIe

Cuisine: American

Keyword: cream cheese, Oreo, peanut butter

Servings:

Calories: 521kcal

Ingredients

For the crust:

24 Oreo sandwich cookies
5 tablespoons salted butter, melted

For the whipped cream:

1 cup cold heavy whipping cream
2 tablespoons confectioner’s sugar

For the peanut butter filling:

8 ounces full-fat brick cream cheese, at room temperature
1 cup creamy conventional peanut butter, like Skippy or Jif
3/4 cup confectioner’s sugar
1 1/2 teaspoons pure vanilla extract
Pinch of flaky sea salt

For the topping:

Peanut butter cups, chopped
3 tablespoons chocolate chips, melted, for drizzling
Extra whipped cream, for serving, if desired

Instructions

Preheat oven to 350 degrees F.
Add the Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a medium bowl and add the melted butter. Stir until the cookie crumbs are moistened.
Pour the crumb mixture into a 9-inch pie pan. Press crumbs evenly into the bottom and up the sides of the pie plate, making sure to pack it tightly. Bake for 10 to 12 minutes. Remove from oven and set aside to cool completely.
In the bowl of a stand mixer (or with a hand mixer), beat the heavy whipping cream with the whisk attachment on medium-high until thick. Add 2 tablespoons confectioner’s sugar and beat until stiff peaks form. Transfer the whipped cream into a separate bowl and place in the refrigerator until ready to use.
In the same mixing bowl, beat the cream cheese, peanut butter, 3/4 cup confectioner’s sugar, vanilla, and pinch of salt until light and fluffy, about 2 to 3 minutes.
Using a spatula, gently fold the whipped cream into the peanut butter mixture.
Pour the peanut butter mixture into the cooled Oreo pie crust and spread into an even layer.
Chill pie in the refrigerator for at least 4 hours or overnight.
When ready to serve, top the pie with peanut butter cups and use a spoon to drizzle the melted chocolate over the peanut butter cups. Serve with extra whipped cream, if desired. This pie is best served cold.

Notes

If you don't have a food processor you can crush the cookies by placing them into a Ziploc bag and pounding them with a rolling pin until a fine crumb is formed.

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