Peanut Butter Pie
The ultimate comfort food, this Peanut Butter Pie combines a creamy, rich filling with a crunchy Oreo crust. Perfect for any occasion, it’s an easy weeknight dessert that will have everyone coming back for seconds. Make it tonight and watch it disappear!
Equipment
- 9-inch pie pan
- Blender
- Stand mixer
- Hand Mixer
Ingredients
- 4 tablespoons unsalted butter melted and cooled
- 1 and 3/4 cups Oreo crumbs approximately 24 cookies
- 1/8 teaspoon salt
- 8 ounces cream cheese brick-style, full-fat, at room temperature
- 1 cup creamy peanut butter like Skippy
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup heavy cream or use 1 (8-ounce) container of whipped topping
- 1 serving Whipped cream for topping
- 1 serving Oreo crumbs for garnish
- 1 serving Reese’s minis for garnish
Instructions
- Preheat your oven to 350°F (175°C). While the oven is heating, grease a 9-inch pie pan to prepare it for the crust. This will help the pie come out easily once it’s baked.
- In a separate bowl, melt the butter and let it cool slightly. While it cools, blend the Oreo cookies in a blender until you have fine crumbs. If you find any large chunks, reblend them to ensure an even texture.
- Combine the Oreo crumbs with the melted butter and salt in a bowl. Mix well until the crumbs are evenly coated.
- Transfer the crumb mixture to your prepared pie pan. Press the crumbs firmly along the sides first and then the bottom using a flat measuring cup. This will help create a solid crust.
- Bake the crust for 10 minutes. Once baked, remove it from the oven and let it cool completely on a wire rack. This is crucial as the filling will be added later.
- In a large bowl, beat the cream cheese with a mixer until creamy, about 1 to 2 minutes. Gradually add in the sugar, peanut butter, vanilla, and salt. Continue mixing until everything is well blended and creamy, about 3 minutes.
- In another bowl, use a stand or hand mixer to whip the heavy cream until stiff peaks form. This step is essential for that light and airy texture.
- Gently fold the whipped cream into the peanut butter mixture. Be careful not to deflate the whipped cream; you want to keep that lovely fluffiness.
- Once blended, pour the filling into the cooled pie crust. Smooth the top out using a spatula, ensuring it’s even.
- Cover the pie with plastic wrap and refrigerate for at least 8 hours. This allows the filling to set, making it easier to slice later.
- When ready to serve, slice the pie using a sharp knife. For cleaner cuts, run the knife under hot water, dry it, then slice. Serve chilled, optionally garnished with whipped cream, crushed Oreos, and mini Reese’s cups.
Notes
- Tip 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.
- Tip 2: Use smooth commercial peanut butter. Natural types that separate can make the pie oily.
- Tip 3: Completely thaw frozen whipped topping before use. Or use heavy cream, whipped to Cool Whip consistency.
- Tip 4: Return any leftovers, covered tightly, to the fridge. Good for up to 5 days.