I can't think of anything better for dessert than fluffy, dreamy peanut butter pie with an Oreo crust and dressed up with chocolate and whipped cream! This easy pie features my favorite flavor combination - chocolate and peanut butter - all wrapped up in this delightfully pretty old-fashioned dessert.
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Having tried a few peanut butter pie recipes over the years, I've tweaked them here and there and came up with this one, which I gotta say, everyone who's tried it, loves it.
Now, I have made it with a regular rolled pie crust (which is the original version), and it turns out just fine. But I've found I prefer an Oreo cookie crust. Why? Because of the chocolate flavor and crunchy texture it adds to the chiffon-like filling.
I've made the recipe using real whipped cream and with Cool Whip, and I, along with others who've eaten both versions, much prefer the real whipped cream.
This dessert comes together so easily, and all that's needed is some chilling time in the refrigerator. Then, before you serve it, add some whipped cream on the top, sprinkle it with some chopped peanuts and shaved chocolate, and - the final touch - drizzle on some Reese's Milk Chocolate Peanut Butter Shell!
How to make Dreamy Peanut Butter Pie with Oreo Crust
Ingredients
- Oreo cookies - the original style
- Unsalted butter - to hold the crushed Oreos together
- Smooth peanut butter - works much better than chunky style - my preference is Jif brand
- Powdered sugar - to add some sweetness to the pie filling
- Cream cheese - adds flavor and helps the pie hold its shape
- Heavy cream - for whipping and blending with the peanut butter to make the filling oh-so-creamy!
- Cream of tartar - to help the whipped cream stay firm
- Shaved chocolate - a pretty garnish
- Chopped roasted and salted peanuts - for more garnish
- Reese's Milk Chocolate Peanut Butter Shell - for fun!
Steps
Using a stand mixer or electric hand mixer will save tons of time and effort!
- Prepare the Oreo cookie pie crust and set it aside - here are quick and easy instructions.
- In a stand mixer, whip the cream until firm, adding the cream of tartar once it's almost completely whipped. Transfer it to a chilled bowl and place it in the refrigerator.
- In a large mixing bowl or stand mixer, add the cream cheese, peanut butter and powdered sugar. Beat on high speed for 3 minutes, until the ingredients are thoroughly mixed.
- Add the whipped cream to the bowl and using the lowest speed, blend the whipped cream into the peanut butter mixture until thoroughly incorporated. It's important to use the low speed to avoid "deflating" the whipped cream.
- Pour or spoon the filling into the Oreo cookie crust, then smooth the top with a silicone spatula. I like to "mound" mine a bit so the center is higher than the outside edges.
- Refrigerate the pie for a good two or three hours or more.
- Before serving, dress the pie with some fun toppings, like a pretty edge of Reddi-Whip real whipped cream, chopped peanuts, shaved chocolate, and for fun, chill your plates in the freezer and drizzle some Reese's Milk Chocolate Peanut Butter Shell. on the pie and a bit on the plate itself.
📖 Recipe
Easy, Dreamy Peanut Butter Pie
Equipment
Ingredients
- 1 Deep-dish Oreo Cookie Pie Crust see the easy recipe here
- 1¾ cups heavy cream
- 1 teaspoon cream of tartar
- 1⅓ cups creamy peanut butter
- 1 cup powdered sugar
- 6 ounces cream cheese full fat, not pre-whipped
- 1 tablespoon chopped salted, roasted peanuts
- 1 tablespoon shaved chocolate sweetened or unsweetened, either works
- Reddi Whip real cream whipped topping
- Reese's Chocolate Peanut Butter Shell Topping
Instructions
- Prepare the Oreo cookie pie crust and set it aside - here are quick and easy instructions.
- In a stand mixer using the whisk attachment, whip 1¾ cups heavy cream until firm, adding 1 teaspoon cream of tartar once the cream almost completely whipped. Transfer it to a chilled bowl and place it in the refrigerator.
- In a large mixing bowl or stand mixer, add 6 ounces cream cheese, 1⅓ cups creamy peanut butter, and 1 cup powdered sugar. Beat on high speed for 3 minutes, until the ingredients are thoroughly mixed.
- Add the whipped cream to the bowl and using the lowest speed, blend the whipped cream into the peanut butter mixture until thoroughly incorporated. It's important to use the low speed to avoid "deflating" the whipped cream.
- Pour or spoon the filling into the Oreo cookie crust, then smooth the top with a silicone spatula. I like to "mound" mine a bit so the center is higher than the outside edges.
- Refrigerate the pie for at least two to three hours or more.
- Before serving, dress the pie with some fun toppings, like a pretty edge of Reddi Whip real cream whipped topping, 1 tablespoon chopped salted, roasted peanuts, 1 tablespoon shaved chocolate, and for fun, chill your plates in the freezer and drizzle some Reese's Chocolate Peanut Butter Shell Topping. on the pie and a bit on the plate itself.
Charlie says
got to be good