Peanut Butter Pie Recipe
This no-bake Peanut Butter Pie is a simple dessert featuring a delicious Oreo crust and a rich peanut butter cheesecake filling. It's perfect for any occasion and can be made in just 20 minutes!
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Servings: 12
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Ingredients:
For the Crust:- 30 Oreo cookies (whole)
- 6 tbsp melted butter
- 12 oz cream cheese (softened)
- 1 1/4 cups creamy peanut butter
- 1 1/4 cups powdered sugar
- 1 1/4 cups heavy whipping cream
- 1 1/2 tsp vanilla extract
- Crushed candies
- Mini Reese’s peanut butter cups
- Chocolate and peanut butter chips
Instructions:
- Prepare the Crust:
- In a food processor, pulse the Oreo cookies until they form small crumbs. Mix in the melted butter.
- Press the mixture into a 9.5-inch deep-dish pie plate, making sure to cover the bottom and sides evenly.
- Refrigerate for 1 hour or freeze for 20-30 minutes to set the crust before adding the filling.
- Make the Filling:
- Beat the softened cream cheese and peanut butter in a bowl until smooth.
- Add the powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
- Assemble the Pie:
- Pour the peanut butter filling into the cooled Oreo crust, smoothing it out evenly.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.
- Serve:
- Once chilled, serve the pie with optional toppings like additional whipped cream, crushed candies, or mini peanut butter cups.
Optional Variations:
- Crust Alternatives: You can substitute the Oreo crust with Nutter Butter cookies or a chocolate graham cracker crust.
- Vegan Version: Use vegan cream cheese and prepare a vegan whipped cream using blended silken tofu and soy milk for the filling.
Make-Ahead and Freezing Tips:
- You can prepare the pie 1-2 days in advance and store it in the fridge. Add whipped cream and toppings just before serving.
- For freezing, make the pie in a freezer-safe dish, wrap it tightly, and freeze for 2-3 months. Thaw it overnight in the refrigerator.