Rich and Creamy Peanut Butter Pie
Indulge in the ultimate dessert decadence with this Rich and Creamy Peanut Butter Pie! Featuring a luscious no-bake filling made from silky cream cheese, velvety peanut butter, and sweet powdered sugar, this dreamy pie is complemented by a buttery chocolate sandwich cookie crust that offers the perfect balance of texture. A dollop of freshly whipped cream adds a light, airy touch to every bite, making it irresistibly smooth and satisfying. Ready in just 25 minutes of prep time, this chilled dessert is ideal for warm-weather gatherings or holiday celebrations. Customize it with a sprinkle of mini chocolate chips or chopped peanuts for an added layer of indulgence. Whether it's a family favorite or a show-stopping party treat, this peanut butter pie is a crowd-pleasing masterpiece you’ll want to make again and again. Perfect for peanut butter lovers, this dessert is as easy to make as it is to enjoy!
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies (e.g., Oreos)
- 6 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 3 quarters of a cup (¾ cup) Creamy peanut butter
- 1 cup Powdered sugar
- 1.5 cups Heavy whipping cream
- 1 teaspoon Vanilla extract
- 0.25 cup Mini chocolate chips or chopped peanuts (optional, for garnish)
Instructions
Prepare the crust: Using a food processor, pulse the chocolate sandwich cookies into fine crumbs. Transfer the crumbs to a mixing bowl.
Add the melted butter to the cookie crumbs and stir until evenly combined. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie pan to form the crust.
Refrigerate the crust for at least 10 minutes to set while preparing the filling.
Make the filling: In a large mixing bowl, beat the cream cheese and peanut butter together with a hand or stand mixer until smooth and creamy.
Gradually add the powdered sugar to the mixture, continuing to beat until fully incorporated.
In a separate bowl, whip the heavy cream and vanilla extract with a hand or stand mixer until soft peaks form.
Gently fold the whipped cream into the peanut butter mixture until smooth and fluffy. Be careful not to overmix.
Pour the filling into the chilled crust and spread it evenly with a spatula.
Refrigerate the pie for at least 4 hours or overnight to allow it to fully set.
Before serving, garnish with mini chocolate chips or chopped peanuts, if using. Slice and enjoy!
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 39.0 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 522 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
