Peanut Butter Pie
One of my very best friends is obsessed with Peanut Butter Pie. She recently came into town to visit and I wanted to make one for her, and this pie was born. I wanted it to have a decadently sweet crust to counter the peanut butter filling. It’s topped off with fluffy whipped cream to make it light and drizzled with hot fudge sauce and honey roasted almonds. It got her seal of approval. She said it was the best one she’s ever had.
Everyone I’ve served it to since then has also loved it. And the best part is it’s no bake! You can also freeze this beauty. I think I prefer it frozen. Especially on a hot summer day. That way it stays cold for longer. Considering it doesn’t actually stay on my plate for very long.
Put on the whipped topping and garnish as you would like and pop it in the freezer for a cooler peanut butter pie treat. It is delicious either way!
Do me a favor when you make it and PLEASE FOR THE LOVE OF GOD make your own crust, do NOT buy that crap already made in the aisle. Please? Okay. Thanks. If you don’t have a food processor then simply put the Oreos into a ziplock bag and smash them with a rolling pin, soup can, or anything heavy. You can mix the butter into the smashed ores with a fork and make sure it gets incorporated. I’ve done this before at a relatives house.
Mostly enjoy this delicious peanut butter treat. You could even top it with chopped Reese’s Peanut Butter Cups. Or any other peanut treat you love.
Peanut Butter Icebox Pie
Ingredients
For the Crust:
- 25 Oreo Cookies
- 6 tbsp unsalted butter melted
For the Filling:
- 6 oz cream cheese softened
- 1/2 C crunchy peanut butter (I love Jif)
- 1/2 C creamy peanut butter
- 1/4 C powdered sugar 2
- 2 tsp milk
For the Topping:
- 2 C heavy whipping cream
- 6 tbsp powdered sugar
- honey roasted peanuts, chopped optional
- hot fudge sauce optional
Instructions
- In a food processor grind the oreo cookies until they are fine crumbs. Slowly drizzle in the butter. Press the oreo mixture into the bottom and up the sides of a deep pie dish. In a bowl mix together the cream cheese, peanut butters, powedered sugar and milk. Mix until well combined and then spoon on top of the crust. In a seperate bowl whip the cream on medium speed with a hand or stand mixer for about one minute. Add in the powdered sugar and continue to mix another 15-20 seconds. It should be the consistensy of whipped cream. And hold it's peaks. Spoon the whipped cream onto the top of the peanut butter in the pie dish. Drizzle with hot fudge sauce (Smuckers of course 😉 and top with chopped honey roasted peanuts if desired. Allow to chill in the fridge for 4 hours before serving or you can also place it in the freezer. Serve cold.
