The Best Peanut Butter Pie |
Prep time: 2 hours 30 mins
Total time: 2 hours 30 mins
Crust
- 18 Oreo® cookies
- 3 tbsp butter, melted
Filling
- 1 cup creamy peanut butter, at room temperature
- 6 ounces cream cheese, at room temperature
- ¾ cup confectioners' sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
Topping
- ½ cup chopped peanuts
- Chocolate syrup
- Whipped cream
- Add the Oreo cookies to a food processor and pulse until you get fine crumbs (can also crush in a bag using a rolling pin).
- Add the cookie crumbs and melted butter to a 9-inch pie plate and mix with a fork until evenly wet.
- Press with your hands firmly into the pie plate, forming an even crust. Set in the freezer until ready to use.
- Add the peanut butter, cream cheese, confectioners' sugar, whipped cream and vanilla to a blender blend for 1 minute or until smooth and fluffy. If using an electric mixer or stand mixer, whip the cream separately and fold into the peanut butter mixture.
- Transfer the filling into the pie shell and freeze for at least 2 hours.
- Set out to thaw for 2 hours before serving, and top with peanuts, chocolate syrup and whipped cream.
Makes 1 9-inch pie
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/the-best-peanut-butter-pie/
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