Creamy Peanut Butter Pie
This Creamy Peanut Butter Pie is delightfully creamy and takes just 5 minutes to bake. The light and luscious filling sits atop a chocolate cookie crust. Enjoy!
Equipment
- Pie Plate
- Food processor
- Mixing bowls
- Sauce Pan
- hand mixer
Ingredients
Pie Crust
- 2 1/2 cups chocolate cookie crumbs Oreos, set aside 1/2 cup to sprinkle on top
- 5 tbsp butter melted
Filling
- 8 oz cream cheese softened
- 1 cup peanut butter creamy
- 1 1/4 cups powdered sugar
- 1 1/2 tsp pure vanilla extract
- 8 oz whipped cream beaten until soft peaks form, 2-3 min
Instructions
Pie Crust
- Preheat your oven to 350°F (175°C).
- Use a food processor and crush cookies into fine crumbs. Or place cookies in a ziploc bag and use a rolling pin to crush.
- Melt butter in a sauce pan.
- In a mixing bowl, add cookie crumbs and melted butter. Mix well.
- Press mixture evenly into a 9-inch pie plate.
- Bake for 5 minutes. Set aside to cool.
Filling
- In a large mixing bowl, beat the cream cheese until smooth. Add peanut butter and beat until smooth and creamy.
- Add the powdered sugar and vanilla extract, mixing until fully combined.
- In a separate bowl, whip the heavy cream until soft peaks form. About 2-3 minutes.
- Add whipped cream to the peanut butter mixture and beat until light and fluffy.
Assembling the Pie
- Pour the peanut butter filling into the pie crust.
- Spread the filling evenly with the spatula.
- Sprinkle on the remaining 1/2 cup of crushed cookies.
Chilling and Setting
- Place the pie in the freezer and chill for 1 hour.
- Remove from the freezer and let pie sit for 15 minutes.
- Cut into slices.
- Top with whipped cream and/or chocolate sauce if desired.
- Serve and enjoy!