Peanut Butter Pie
This Peanut Butter Pie with an Oreo Crust is the perfect no-bake dessert. It's made from scratch and only takes 20 minutes to whip up. It's even quicker if you use a store-bought crust and cool whip!
Servings: 8 slices
Ingredients
Crust
- 26 Oreo Cookies crushed
- 6 tablespoons butter melted
Filling
- 8 ounces cream cheese room temperature
- 1 cup creamy peanut butter
- 1 tablespoon butter room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
Crust
- Add the 26 Oreo Cookies to a food processor and pulse until the cookies are completely crumbs.
- Add in the melted 6 tablespoons butter and pulse just until the crumbs are completely coated with the butter.
- Pour the crumbs into a 9 inch pie plate and firmly press them into the bottom and up the sides of the pan.
- Place in the fridge or freezer to firm up while working on the filling.
Filling
- Add the 8 ounces cream cheese to a large mixing bowl. Beat with a hand mixer on medium speed until smooth.
- Add in the 1 cup creamy peanut butter and 1 tablespoon butter. Continue to mix until incorporated. Scrape down the sides of the bowl.
- Add in the 1 cup granulated sugar and 1 teaspoon vanilla extract. Beat until the sugar is incorporated. Set aside.
- In a separate bowl, add in the 1 cup heavy whipping cream. Beat using the hand mixer until stiff peaks form.
- Add the whipped cream into the peanut butter cream cheese mixture. Beat with the hand mixer until everything is combined and the mixture is light and fluffy.
- Pour the filling into the prepared crust. Spread the filling out evenly to the edges, being careful not to lift the spatula straight up and pull the crust away from the pan.
- Cover with plastic wrap and refrigerate for at least 4 hours to set up. I prefer overnight.
- Top with swirls of whipped cream.
- Slice and serve.
- Cover with plastic wrap or place in an airtight container in the refrigerator.
Notes
Leave the filling in the Oreo Cookies.
You can substitute the heavy whipping cream for an 8 ounce container of whipped topping. Storage: Cover the pie with plastic wrap or place in an airtight container in the refrigerator for up to 5 days.
You can substitute the heavy whipping cream for an 8 ounce container of whipped topping. Storage: Cover the pie with plastic wrap or place in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 759kcal | Carbohydrates: 62g | Protein: 12g | Fat: 54g | Saturated Fat: 24g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 89mg | Sodium: 466mg | Potassium: 343mg | Fiber: 3g | Sugar: 46g | Vitamin A: 1125IU | Vitamin C: 0.2mg | Calcium: 74mg | Iron: 5mg
