Description
This irresistibly creamy Peanut Butter Pie features a crunchy Oreo cookie crust, a luscious peanut butter and cream cheese filling, topped with a silky chocolate ganache. Perfectly chilled and garnished with whipped cream and crunchy Reese’s Pieces, this pie is a crowd-pleasing dessert that’s easy to make and will truly blow your mind.
Ingredients
Scale
Crust
- 22 pieces Oreo Cookies (Substitute with any chocolate cookie if preferred)
- 5 tablespoons Unsalted Butter (Use margarine if dairy-free)
Chocolate Ganache
- 3/4 cup Heavy Cream (Can be replaced with coconut cream for a dairy-free version)
- 6 ounces Semi-sweet Chocolate (Dark chocolate can be used for a less sweet alternative)
Filling
- 1 cup Heavy Cream (Non-dairy whipped topping can substitute for a lighter option)
- 8 ounces Full-fat Cream Cheese (Use vegan cream cheese for a dairy-free option)
- 1 cup Creamy Peanut Butter (Almond or cashew butter can be alternatives)
- 1/2 cup Confectioners’ Sugar (Granulated sugar can be used but will change the texture)
- 1 teaspoon Pure Vanilla Extract (Optional but recommended for better taste)
Toppings
- 1 cup Whipped Cream (Perfect for generous dollops on top)
- 1/2 cup Crushed Reese’s Pieces (For a delightful crunch and additional peanut butter flavor)
- 1/4 cup Chopped Peanuts (Sprinkle for extra texture and nutty goodness)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the Oreo crust mixture.
- Make the Crust: Process 22 Oreo cookies into fine crumbs using a food processor or plastic bag and rolling pin. Mix the crumbs thoroughly with melted unsalted butter until well combined. Press this mixture firmly and evenly into the bottom and up the sides of a pie dish. Bake the crust for 10 minutes, then allow it to cool completely at room temperature.
- Prepare Chocolate Ganache: In a saucepan, bring 3/4 cup heavy cream to a gentle boil. Pour the hot cream over 6 ounces of coarsely chopped semi-sweet chocolate in a heatproof bowl. Let it sit for a minute to soften, then stir gently until the mixture is smooth and glossy. Set aside to cool to room temperature while you prepare the filling.
- Whip Heavy Cream: Using a mixer, beat 1 cup of cold heavy cream until stiff peaks form. This whipped cream will lighten the peanut butter filling.
- Make Peanut Butter Filling: In a separate bowl, combine softened full-fat cream cheese, creamy peanut butter, confectioners’ sugar, and vanilla extract. Beat until the mixture is smooth and creamy. Gently fold in the whipped cream until just combined, taking care not to deflate the airy texture.
- Assemble the Pie: Spread the peanut butter filling evenly over the completely cooled Oreo crust. Carefully drizzle or spread the cooled chocolate ganache over the peanut butter layer for a beautiful finish.
- Chill: Refrigerate the pie for at least 6 hours, or preferably overnight, to allow the layers to set and flavors to meld perfectly.
- Garnish and Serve: Before serving, top the pie generously with whipped cream, then sprinkle with crushed Reese’s Pieces and chopped peanuts for added texture and nutty flavor.
Notes
- For a dairy-free version, substitute cream cheese with vegan cream cheese and heavy cream with coconut cream or non-dairy whipped topping.
- You can swap the Oreo crust for any other chocolate cookie crumbs if desired.
- Adjust the sweetness by using dark chocolate in the ganache or reducing the confectioners’ sugar.
- Letting the pie chill overnight enhances the firmness and flavor melding.
- For additional peanut butter intensity, add a swirl of peanut butter on top before chilling.
