Peanut Butter Pie combines creamy, nutty peanut butter with a rich, chocolatey Oreo crust. It's an easy and delicious treat for peanut butter and chocolate lovers.
OREOCRUST: Preheat oven to 350°F (175°C). Grease a 9-inch pie pan. Melt butter and let it cool. Blend cookies until fine crumbs, re-blend any large chunks. Combine butter, crumbs, and salt.
FINISHCRUST: Transfer crumb mixture to pan. Press crumbs along the sides first then the bottom. Compress crumbs firmly using a flat 1-cup measuring cup. Bake for 10 minutes, then cool completely.
FILLING: In a large bowl, beat cream cheese (Note 1), sugar, peanut butter, vanilla, and a tiny pinch of salt until creamy, about 3 minutes.
IF USING CREAM: In a separate bowl, use a stand or electric mixer with the whisk attachment to whip the heavy cream until stiff peaks form.
COMBINE: Gentlyfold whipped cream (or thawed whipped topping) into peanut butter mixture until 2 mixtures are well integrated.
CHILL: Pour filling into cooled crust, smooth the top. Cover and refrigerate for at least 8 hours.
SERVE: Slice with a sharp knife. For cleaner cuts, run the knife under hot water, dry, then slice. Serve directly from the fridge. Optionally, top individual slices with whipped cream, crushed Oreos, and mini Reese’s cups.
STORAGE: Return any leftovers, covered tightly, to the fridge. Good for up to 5 days.
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Notes
Note 1: Cream Cheese: Ensure it's softened to roomtemperature for a smooth pie. Microwave it outside of its packaging in 10-second bursts, for a total of 20-40 seconds, just until it reaches room temperature. Don't melt.Note 2: Peanut Butter: Use smooth commercial peanut butter. Natural types that separate can make the pie oily.Note 3: Whipped Topping: Completely thaw frozen whipped topping before use. Or use heavy cream, whipped to Cool Whip consistency.