Peanut Butter Pie

No ratings yet

Peanut Butter Pie is a combo of creamy peanut butter filling and a rich Oreo crust—perfect for chocolate and peanut butter lovers!

Prep Time30

Chilling Time8

Total Time8 30

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Peanut Butter Pie

Servings: slices

Author: Chelsea Lords

Cost: $7.12

Equipment

Pie pan 9-inch, deep dish if possible
Blender
Stand mixer or hand mixer

Ingredients

Crust

4 tablespoons unsalted butter melted and cooled
1-3/4 cups Oreo crumbs 24 cookies
1/8 teaspoon salt

Filling

8 ounces cream cheese brick-style, full-fat, at room temperature, see note 1
1 cup creamy peanut butter like Skippy, see note 2
1 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup heavy cream or use 1 (8-ounce) container whipped topping (like Cool Whip), see note 3

Optional: Toppings

Whipped cream
Oreo crumbs
Reese’s minis

US - Metric

Instructions

Crust: Preheat oven to 350°F (175°C). Grease a 9-inch pie pan. Melt butter and let it cool. Blend cookies until fine crumbs, reblend any large chunks. Combine butter, crumbs, and salt.
Transfer crumb mixture to pan. Press crumbs along the sides first, then the bottom. Compress crumbs firmly using a flat 1-cup measuring cup. Bake for 10 minutes, then cool completely.
Filling: In a large bowl, beat cream cheese (see note 1), sugar, peanut butter, vanilla, and salt until creamy, about 3 minutes.
If using cream, in a separate bowl, use a stand or hand mixer with the whisk attachment to whip the heavy cream until stiff peaks form.
Gently fold whipped cream (or thawed whipped topping) into peanut butter mixture until the mixtures are well integrated.
Pour filling into cooled crust and smooth the top. Cover and refrigerate for at least 8 hours.
Slice with a sharp knife. For cleaner cuts, run the knife under hot water, dry, then slice. Serve directly from the fridge. Optionally, top individual slices with whipped cream, crushed Oreos, and mini Reese’s cups.

Video

Notes

Note 1: Ensure cream cheese is softened to room temperature for a smooth pie. Microwave it outside of its packaging in 10-second bursts, for a total of 20–40 seconds, just until it reaches room temperature. Don’t melt.

Note 2: Use smooth commercial peanut butter. Natural types that separate can make the pie oily.

Note 3: Completely thaw frozen whipped topping before use. Or use heavy cream, whipped to Cool Whip consistency.

Storage: Return any leftovers, covered tightly, to the fridge. Good for up to 5 days.

Nutrition