Peanut Butter Pie
The ultimate comfort food, this Peanut Butter Pie brings together creamy peanut butter and a crunchy Oreo crust for a dessert that is both decadent and easy to make. Perfect for any occasion, this no-bake pie will satisfy your sweet cravings and have you coming back for seconds!
Equipment
- KitchenAid stand mixer
- 9-inch Springform Pan
- Silicone Spatula Set
Ingredients
- 20 whole Oreo cookies crushed in a food processor until they form fine crumbs
- 3 tablespoons unsalted butter melted
- 1 cup heavy cream
- 8 ounces cream cheese room temperature
- 1 cup creamy peanut butter
- 1 cup powdered sugar sifted
- 2 teaspoons pure vanilla extract
- whipped cream for topping (optional)
- mini peanut butter cups optional
- chocolate sauce optional
Instructions
- Preheat oven to 350°F.
- Mix together the Oreo crumbs and melted butter. Press the crumbs into the bottom and 1 inch up the sides of a 9-inch springform pan.
- Bake for 10 minutes and cool completely on a wire rack.
- In a stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer the whipped cream to another large bowl and set aside.
- Change the whisk attachment to the paddle attachment and beat the cream cheese and peanut butter at medium-high speed for 2 minutes.
- Add in powdered sugar and vanilla and beat an additional 2 minutes.
- Use a rubber spatula to fold the whipped cream into the peanut butter mixture until combined and no streaks remain.
- Spoon the filling into the cooled cookie crust, cover and refrigerate for at least 4 hours.
- Just before serving top with whipped cream, mini peanut butter cups and chocolate sauce.
Notes
- Tip 1: If you run out of powdered sugar, you can easily make your own with regular sugar.
- Tip 2: Store covered in the refrigerator for up to 2 days.