Peanut Butter Pie
Total Time
4 hours and 30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(1)
Ingredients
10 servings
- 24 Oreo sandwich cookies
- 5 tablespoons salted butter, (melted)
- 1 cup cold heavy whipping cream
- 2 tablespoons confectioner’s sugar
- 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
- Peanut butter cups, (chopped)
- 3 tablespoons chocolate chips, (melted, for drizzling)
- Extra whipped cream, (for serving, if desired)
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Preparation
Step 1
Preheat oven to 350 degrees F.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Using a spatula, gently fold the whipped cream into the peanut butter mixture.
Step 7
Pour the peanut butter mixture into the cooled Oreo pie crust and spread into an even layer.
Step 8
Chill pie in the refrigerator for at least 4 hours or overnight.
Step 9
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.
Step 10
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