Peanut Butter Pie – My Baking Dependancy

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This peanut butter pie is one severely decadent dessert. Prime this simple pie with mini peanut butter cups, whipped cream, and chocolate sauce to take it excessive! 

Once I was 15, I labored at a family-owned diner that made a killer peanut butter pie. 

I all the time wished to copy it at house and some years in the past, I lastly started working on it. I made 3 variations in a single week and I have to say, I completely nailed it.

The unique recipe used a standard pie crust, however I feel this model is even higher as a result of it makes use of a chocolate cookie crust.

In spite of everything, what goes collectively higher than peanut butter and chocolate?

WHAT IS PEANUT BUTTER PIE?

Peanut butter pie is an old school dessert that by no means will get previous for those who ask me. 

Peanut butter pie filling is historically constructed from creamy peanut butter, cream cheese, powdered sugar, and whipped cream.

Typically you’ll see it made with a do-it-yourself pie crust (such as you may use for pecan pie or apple crumb pie), however you may also discover it with a graham cracker crust. 

Personally, I want it made with a chocolate cookie crust. It’s like a pie model of chocolate-covered peanut butter balls! 

HOW TO MAKE THIS EASY PEANUT BUTTER PIE

This peanut butter pie is tremendous simple to make and the filling solely requires a handful of elements. It’s a type of recipes that I think about a “low-bake” recipe, because you solely must bake the crust. 

It’s additionally a terrific make-ahead dessert because the filling wants to relax within the fridge earlier than serving.

Substances you’ll want

For this recipe, you will have:

• 20 entire Oreo cookies, crushed in a meals processor till they type fantastic 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

For the crust, you’ll use your complete Oreo cookies, filling included. Simply toss the entire cookies within the meals processor to make the crumbs!

I like to make use of do-it-yourself whipped cream for this pie filling as an alternative of Cool Whip. It takes just a few further minutes, but it surely’s value it! 

Should you run out of powdered sugar, take a look at my submit on the best way to make powdered sugar. It’ll make a substitute you possibly can simply use on this recipe.

What sort of peanut butter must you use?

Just remember to use creamy peanut butter in your peanut butter pie filling. You positively don’t wish to use crunchy peanut butter!

I additionally suggest being cautious with pure peanut butters. I don’t suggest utilizing the kind of peanut butter that’s solely floor peanuts and nothing else. The feel tends to be fairly grainy and received’t make for a brilliant clean pie filling.

If you wish to use pure peanut butter, use a no-stir pure peanut butter. The feel will probably be a lot smoother and higher for this recipe.

Making this recipe

To make the chocolate crust, combine collectively the Oreo cookie crumbs and the melted butter, then press this combination into the underside and up the edges of a 9-inch springform pan. 

Bake the crust for 10 minutes, then let it cool utterly earlier than including the filling.

When the crust has cooled, use the whisk attachment in your stand mixer (or a hand mixer) to beat the cream till stiff peaks type. Set the whipped cream apart for now.

Now working with the paddle attachment, beat the cream cheese and the peanut butter for about 2 minutes on medium-high velocity. Add the powdered sugar and vanilla extract and beat for one more 2 minutes.

Use a rubber spatula to fold the whipped cream into the peanut butter combination. To do that, reduce down the center of the bowl with the spatula. Deliver the spatula up and across the backside of the bowl. Flip the bowl 90 levels and repeat till no streaks stay.

Spoon the filling into the cooled crust and chill for not less than 4 hours earlier than serving.

When able to serve, high as desired with further whipped cream or whipped topping, chocolate sauce, and/or mini peanut butter cups.

FAQ

Nonetheless have just a few questions on making this peanut butter pie? Don’t fear – I’ve acquired solutions.

Does this pie have to be refrigerated?

Sure, you could retailer this pie, coated, within the fridge till able to serve in order that the filling doesn’t soften. 

Are you able to freeze peanut butter pie?

Sure, this pie will freeze properly. Place the pie within the freezer to set the filling, then cowl tightly with plastic wrap adopted by a layer of foil. Freeze for as much as a month. 

Be sure you let the pie thaw within the fridge in a single day earlier than serving.

Is peanut butter pie gluten free?

The filling for this peanut butter pie is gluten free, however the crust is just not. Should you want this recipe to be gluten free, be sure to use gluten-free Oreos or the same chocolate sandwich cookie.

Are you able to make this a no-bake pie?

In order for you a completely no-bake peanut butter pie, seize a pre-made chocolate pie crust from the grocery retailer and use that as an alternative of the included crust recipe. 

The shop-bought crusts are a bit smaller so you’ll doubtless have some filling leftover, however you possibly can all the time pipe it right into a ramekin and revel in it as a snack for your self later! 

Whether or not you whip up this peanut butter pie up for an important day or on a Monday afternoon, I promise you’ll wish to eat the sunshine, fluffy filling proper off of a spoon.

• Preheat oven to 350°F.

• Combine collectively the Oreo crumbs and melted butter. Press the crumbs into the underside and 1 inch up the edges of a 9-inch springform pan.

• Bake for 10 minutes and funky utterly on a wire rack.

• In a stand mixer fitted with the whisk attachment, whisk the cream at excessive velocity till it varieties stiff peaks. Switch the whipped cream to a different giant bowl and put aside.

• Change the whisk attachment to the paddle attachment and beat the cream cheese and peanut butter at medium-high velocity for two minutes.

• Add in powdered sugar and vanilla and beat an extra 2 minutes.

• Use a rubber spatula to fold the whipped cream into the peanut butter combination till mixed and no streaks stay.

• Spoon the filling into the cooled cookie crust, cowl and refrigerate for not less than 4 hours.

• Simply earlier than serving high with whipped cream, mini peanut butter cups and chocolate sauce.

Should you run out of powdered sugar, take a look at my submit on the best way to make powdered sugar. It’ll make a substitute you possibly can simply use on this recipe.
Retailer coated within the fridge for as much as 2 days.

Serving: 1slice (with out toppings) | Energy: 505kcal | Carbohydrates: 37g | Protein: 9g | Fats: 38g | Saturated Fats: 16g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 14g | Trans Fats: 0.2g | Ldl cholesterol: 59mg | Sodium: 282mg | Potassium: 257mg | Fiber: 2g | Sugar: 26g | Vitamin A: 760IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 3mg

The default measuring system on My Baking Dependancy is US Customary. Unit conversions are offered as a courtesy; please bear in mind that there could also be some discrepancies.

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