Peanut Butter Pie
This no-bake Peanut Butter Pie is the easiest no-bake pie, packed with rich peanut butter flavor in every bite (plus an Oreo cookie crust)!
Servings: 12
Calories: 532kcal
Cost: 8
Equipment
Ingredients
- 12 ounces 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 teaspoons vanilla extract
- Topping Ideas: crushed candies, mini Reese’s peanut butter cups, chocolate and peanut butter chips
Oreo Crust:
- 30 Oreo cookies , whole
- 6 Tablespoons butter , melted
Instructions
- Oreo Crust: Place Oreo cookies in a food processor and pulse until small crumbs. Stir in the melted butter. Press the mixture into a deep dish* 9.5-inch pie plate, pressing firmly into the bottom and up the sides of the dish. Refrigerate crust for 1 hour (or freeze for 20-30 minutes) before adding filling.30 Oreo cookies, 6 Tablespoons butter
- Peanut Butter Pie Filling: In a mixing bowl beat together the cream cheese and peanut butter until smooth. Add powdered sugar and vanilla and mix well, until smooth. Add heavy cream to a separate mixing bowl and beat with mixers until stiff peaks. Fold in the whipped cream to the peanut butter mixture until combined.12 ounces cream cheese, 1 1/4 cups creamy peanut butter, 1 1/4 cups powdered sugar, 1 1/2 teaspoons vanilla extract, 1 1/4 cups heavy whipping cream
- Chill: Pour filling into cooled pie shell and cover gently with plastic wrap. Refrigerate for at least 4 hours, or overnight, before serving.
- Serve: If desired, serve with additional whipped cream on top, sprinkled with crushed candy or candy bars.Topping Ideas: crushed candies, mini Reese’s peanut butter cups, chocolate and peanut butter chips
Video
Notes
Crust: Try using Nutter butter cookies for the crust, a regular graham cracker crust or chocolate graham cracker crust.
Vegan Peanut Butter Pie: Use vegan cream cheese in place of regular cream cheese, and make vegan whipping cream by blending 1/2 cup + 2 tablespoons of silken tofu with 1/2 cup + 2 tablespoons of soy milk in a blender until well combined. Mix in a teaspoon of vanilla and stir it into the peanut butter in step 2 of the filling.
Make Ahead Instructions: Peanut butter pie can be made 1-2 days in advance, stored in the refrigerator until ready to serve. Top with whipped cream just before serving.
Freezing Instructions: Make the pie in a freezer safe dish and wrap it well with plastic wrap, then aluminum foil. Freeze for 2-3 months. Thaw overnight in the refrigerator.
Nutrition
Calories: 532kcal | Carbohydrates: 42g | Protein: 10g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 381mg | Potassium: 295mg | Fiber: 2g | Sugar: 29g | Vitamin A: 646IU | Vitamin C: 0.2mg | Calcium: 76mg | Iron: 4mg
Recipe Link
Recipe Video
