Easy Peanut Butter Pie
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"This peanut butter pie is outrageously delicious! With its chocolate cookie crust, creamy peanut butter filling, and an irresistible topping of crushed peanuts and shaved chocolate, it’s become one of our family’s favorite desserts."
Serves 8 slices | Prep Time 8 hours 30 mins PT8H30M | Cook Time No Cooking needed PT8H30M | Side Dish / DessertWhy I Love This Recipe
This no bake peanut butter pie has quickly turned into a family favorite. I use Oreo cookies for the crust, but other chocolate cream cookies should be just fine. For the peanut butter, I prefer homemade peanut butter or natural peanut butter that has been stirred well to incorporate the oil. If you have sweetened peanut butter, you may want to decrease the sugar called below by a tablespoon or two to adjust. I also prefer salted peanut butter and think it makes the pie taste even better. If you have unsalted, add a pinch of salt to the filling when mixing.
Ingredients You'll Need
24 (278g) chocolate cream cookies, like Oreo’s
5 tablespoons (70g) butter, softened
1 ½ cups (170g) powdered sugar
1 cup (236ml) heavy whipping cream
6 ounces (170g) full-fat block cream cheese, softened
1 cup (270g) well-stirred peanut butter
1/4 cup (40g) roasted peanuts, chopped, optional
Shaved chocolate for garnish, optional
Directions
Lightly grease a 9-inch pie dish with nonstick cooking spray or extra butter.
2Place the chocolate cookies in a food processor and pulse until they become fine crumbs. Add the softened butter and pulse again until the crumbs and butter are well mixed.
3Add the cookie and butter mixture to the prepared pie dish. Press the mixture firmly and evenly into the bottom and up the sides of the dish to create the crust. You might find the mixture sticks to your fingers a bit but don’t worry too much about getting it perfect. Once you add the filling, it will all bind together nicely. Refrigerate the crust while you make the filling.
Make Peanut Butter Pie
1Sift the powdered sugar into a bowl and set aside.
2In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld electric mixer), combine the heavy cream and 1 tablespoon of the sifted powdered sugar. Beat at high speed until stiff peaks form. Transfer the whipped cream to a bowl and set aside, ready to add to the filling later.
3Place the stand mixer bowl (no need to clean it) back onto the mixer and fit the paddle attachment. Then, beat the cream cheese and peanut butter on medium speed until well combined. It’s okay if it’s thick.
4Turn the mixer down to medium-low speed and gradually mix in the powdered sugar until fully incorporated. It’s okay if the mixture looks crumbly.
5Scrape down the sides of the bowl, then mix in the whipped cream at low speed until combined.
6Spoon the filling into the prepared crust and smooth the top. Garnish with chopped peanuts and chocolate shavings.
7Refrigerate the pie overnight to allow it to set completely. Keep it chilled in the fridge when not serving, as the filling will soften at room temperature. When cutting the pie, the top edge of the crust might crumble a bit, but don’t worry, it’s still delicious!
Pairs Well With
Milk
Questions, Comments & Reviews
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