What You’ll Need To Make Peanut Butter Pie
- Oreo Cookies: Provide a chocolatey base for the pie crust.
- Butter: Binds the crushed cookies together, creating a firm, buttery crust.
- Heavy Cream: Combines with the chocolate to form a rich chocolate layer. Additional heavy cream is whipped and folded into the filling, adding lightness and creaminess.
- Semi-Sweet Chocolate: Melts with the cream into a rich and decadent chocolatey layer, adding depth of flavor to the pie.
- Cream Cheese: Adds richness and tanginess to the filling, and contributes to its creamy texture.
- Creamy Peanut Butter: Infuses the filling with a rich peanutty flavor. For best results, use a smooth commercial peanut butter (I like Skippy).
- Vanilla: Adds a hint of warmth and depth to the filling.
- Confectioners’ Sugar: Sweetens and thickens the filling.
Step-By-Step Instructions
Step 1: Make the CrustPreheat the oven to 350 F and set an oven rack in the middle position. In the bowl of a food processor fitted with a steel blade, add the Oreos.
Add the melted butter.
Blend until the mixture is finely chopped and evenly moistened.
Firmly press the crumbs into a deep-dish 9-inch pie pan, starting by lining the sides to create a crust about ¼-inch thick, then press the remaining mixture onto the bottom to form the base.
Bake the crust for 5 to 6 minutes, or until slightly crisp, then allow it to cool completely before filling.
Step 2: Make the Chocolate Layer
In a small microwave-safe bowl, combine the cream and chocolate (or chocolate chips). Heat on high power for 30 seconds and stir until melted (microwave for another 10 seconds or so if needed).
Pour into the cooled crust and carefully spread evenly over the bottom using a spoon or offset spatula, taking care not to disturb the crust. Let cool until the chocolate has set—it doesn’t need to be completely firm, but you should be able to lightly touch it without sticking to your finger. For quicker setting, place it in the freezer for about 15 minutes.
Step 3: Make the Peanut Butter Filling
In the bowl of a stand mixer fitted with the whisk or beaters, whip the heavy cream until stiff peaks form.
Transfer the whipped cream to a separate bowl.
Without cleaning the mixer bowl or whisk/beaters, add the cream cheese, peanut butter, salt, and vanilla.
Beat on medium-high speed until fluffy, about 2 minutes, making sure to scrape down the sides of the bowl as needed.
Gradually add in the confectioners’ sugar while mixing on low speed, then increase the speed to medium and continue beating until the mixture is smooth, about 2 minutes, scraping the bowl as necessary.
Introduce one-third of the whipped cream into this mixture.
Beat until just combined; this helps lighten the mixture for easier folding.
Gently fold in the remaining whipped cream with a rubber spatula until the texture is consistent and resembles peanut butter mousse.
Pour the filling into the cooled crust, using the back of a spoon to create decorative swirls on the surface.
Chill in the refrigerator for at least 3 hours or overnight. Serve cold.
Peanut Butter Pie
Prep Time: 35 MinutesCook Time: 10 Minutes
Total Time: 45 Minutes, plus at least 3 hours to chill
Makes one 9-inch deep dish pie
- 24 Oreo cookies
- 5 tablespoons unsalted butter, melted
- ¼ cup heavy cream
- ⅓ cup semi-sweet chocolate chips (or 2 oz chopped semi-sweet chocolate)
- 2 cups heavy cream
- 8 oz cream cheese
- 1 cup creamy peanut butter (see note)
- ½ teaspoon salt
- 2 teaspoons vanilla
- 1½ cups confectioners’ sugar
Preheat the oven to 350 F and set an oven rack in the middle position. In the bowl of a food processor fitted with a steel blade, blend the Oreos and butter until the mixture is finely chopped and evenly moistened.
Firmly press the crumbs into a deep-dish 9-inch pie pan, starting by lining the sides to create a crust about ¼-inch thick, then press the remaining mixture onto the bottom to form the base. Use the bottom of a measuring cup or glass not only to flatten and even out the surface of the base but also to press against the sides, ensuring they are compact and uniform. To refine the top edge of your crust, position the side of your thumb or the edge of a measuring cup inside the crust’s side wall, and with the index finger of your other hand, gently press down on the top edge. Gradually rotate the pie pan, maintaining this motion, to ensure a consistently neat and smooth edge around the entire perimeter.
Bake the crust for 5 to 6 minutes, or until slightly crisp, then allow it to cool completely before filling.
For the Chocolate Layer
In a small microwave-safe bowl, combine the cream and chocolate chips. Heat on high power for 30 seconds and stir until melted (microwave for another 10 seconds or so if needed).
Pour into the cooled crust and carefully spread evenly over the bottom using a spoon or offset spatula, taking care not to disturb the crust. Let cool until the chocolate has set—it doesn’t need to be completely firm, but you should be able to lightly touch it without sticking to your finger. For quicker setting, place it in the freezer for about 15 minutes.
For the Peanut Butter Filling
In the bowl of a stand mixer fitted with the whisk or beaters, whip the heavy cream until stiff peaks form. Transfer the whipped cream to a separate bowl.
Without cleaning the mixer bowl or whisk/beaters, add the cream cheese, peanut butter, salt, and vanilla. Beat on medium-high speed until fluffy, about 2 minutes, making sure to scrape down the sides of the bowl as needed.
Gradually add in the confectioners’ sugar while mixing on low speed, then increase the speed to medium and continue beating until the mixture is smooth, about 2 minutes, scraping the bowl as necessary.
Introduce one-third of the whipped cream into this mixture and beat until just combined; this helps lighten the mixture for easier folding. Gently fold in the remaining whipped cream with a rubber spatula until the texture is consistent and resembles peanut butter mousse.
Pour the filling into the cooled crust, using the back of a spoon to create decorative swirls on the surface. Chill in the refrigerator for at least 3 hours or overnight.
Recipe Notes
For best results, use a smooth and creamy commercial peanut butter, like Skippy. (I do not recommend all-natural, organic, or chunky peanut butter.)Make-Ahead Instructions: The pie can be made up to 1 day ahead of time.
Nutrition Information
Per serving (10 servings)
Calories: 700, Fat: 53 g, Saturated fat: 26 g, Carbohydrates: 51 g, Sugar: 38 g, Fiber: 2 g, Protein: 10 g, Sodium: 320 mg, Cholesterol: 99 mg
