Unbelievable Peanut Butter Pie
A rich and creamy peanut butter filling with a crunchy Oreo crust and smooth chocolate ganache, perfect for dessert lovers.
Ingredients
For the Crust
- 22 whole Oreo cookies Regular, not Double Stuf
- 5 Tablespoons unsalted butter, melted
For the Filling
- 3/4 cup heavy cream For whipping
- 6 ounces semi-sweet chocolate, finely chopped
- 1 cup heavy cream, cold
- 8 ounces full-fat brick cream cheese, softened To room temperature
- 1 and 1/2 cups creamy peanut butter
- 3/4 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
For the Topping
- 1/4 cup Reese’s Pieces, crushed
- 1/4 cup chopped peanuts
Instructions
Preparation
- Preheat the oven to 350°F (177°C).
- In a food processor or blender, pulse 22 Oreos (including the cream filling) into fine crumbs.
- Pour the crumbs into a large bowl and add melted butter, stirring until well combined.
- Press the mixture into an ungreased 9-inch pie dish to form a crust and bake for 10 minutes.
- Let the crust cool.
Making the Ganache
- Place chopped chocolate in a heat-proof bowl.
- Heat 3/4 cup heavy cream in a saucepan until it simmers, then pour over the chocolate and let it sit for 2-3 minutes.
- Stir until smooth and set aside to cool slightly.
Making the Filling
- In a mixing bowl, beat the remaining cold heavy cream until stiff peaks form.
- In the same bowl, beat the cream cheese until smooth, then add peanut butter, confectioners’ sugar, and vanilla extract, mixing until combined.
- Gently fold in the whipped cream to keep it fluffy.
Assembly
- Spread the peanut butter filling into the cooled crust using a spatula.
- Pour the chocolate ganache over the peanut butter filling.
- Chill the pie in the refrigerator for at least 6 hours.
Serving
- Before serving, top with whipped cream, crushed Reese’s Pieces, and chopped peanuts as desired.
- Slice the pie and serve cold.
Notes
Store leftover pie in an airtight container in the refrigerator for up to 5 days. Ensure it is covered to maintain flavor and texture. Make sure the cream cheese is at room temperature for easier mixing, and don't skip chilling the pie for best results.