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–+ servings

Peanut Butter Pie (almost-no bake)

Prep 20 minutes
Cook 10 minutes
Chilling 4 hours
Total 4 hours 30 minutes
Makes 10 Servings

Ingredients

For the Crust:

Pie Filling:

  • 1 cup heavy whipping cream
  • 1 tablespoon granulated sugar
  • 2 teaspoons vanilla extract
  • 8 ounces (227 grams) cream cheese, at room temperature
  • 1 cup (270 grams) creamy peanut butter, at room temperature, (regular, conventional PB like Jiff)
  • ¾ cup (94 grams) powdered sugar

Toppings:

  • Melted chocolate, I use semi-sweet chocolate chips or from a chocolate bar
  • Reese's mini peanut butter cups, roughly chopped
  • Peanut butter chips

Instructions

Things to know before you start:

  1. You will need a (9-inch) pie pan.
  2. You can bake the crust for about 10 minutes (preferred) or skip the baking and freeze the crust for at least 30 minutes instead.

Make the Crust:

  1. Preheat the oven to 350°F.
  2. In the bowl of a food processor, place the Oreo cookies (including the cream filling) and process until finely ground. You can also do this by crushing the Oreos with a rolling pin. Place the Oreos in a resealable bag and crush them until finely ground.
  3. Add the butter and pulse until the crumbs are moistened.
  4. Pour the crumb mixture into an ungreased 9-inch pie dish, with the help of a measuring cup or a glass press the crumb mixture down into the bottom and up the sides of the pie dish to make a compact crust.
  5. Bake for 10 minutes then cool it while preparing the filling. Alternatively, you can freeze the crust for 30 minutes.

Make the Filling:

  1. In a large mixing bowl, using a handheld electric mixer, or in a stand mixer fitted with the whisk attachment, beat the whipped cream, sugar and vanilla extract on medium-high speed until stiff peaks form, about 5 minutes. Transfer the whipped cream into a separate container/bowl and place in the fridge while making the rest of the filling.
  2. If you are using a stand mixer, change the whisk attachment for the paddle attachment.
  3. In the same mixing bowl (no need to rinse it clean), beat the softened cream cheese, peanut butter and powdered sugar until light and fluffy, about 2-3 minutes.
  4. Gently, fold the whipped cream into the peanut butter mixture and mix until smooth and well combined.
  5. Pour the filling into the cool, prepared crust, smoothing the top evenly with a spatula. Refrigerate for 4-6 hours or freeze for 3 hours to set.

Topping:

  1. When the chilling time is over, drizzle the melted chocolate over the peanut butter pie, top it with chopped peanut butter cups and peanut butter chips. Slice and serve

Notes

  • I use regular-stuffed Oreo cookies. Do not scrape off the cream filling.
  • This recipe uses a 9-inch pie plate.
  • For a different twist, use creamy almond butter.

Nutrition

Calories: 550 kcal, Carbohydrates: 38 g, Protein: 9 g, Fat: 42 g, Saturated Fat: 19 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 15 g, Trans Fat: 0.3 g, Cholesterol: 68 mg, Sodium: 354 mg, Potassium: 269 mg, Fiber: 2 g, Sugar: 26 g, Vitamin A: 865 IU, Vitamin C: 0.1 mg, Calcium: 59 mg, Iron: 4 mg
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