Creamy, cold, chocolatey, delicious Peanut Butter Pie. Perfect dessert dish that vanishes! Make it for summer, family supper, and peanut butter cravings.
INGREDIENTS
For the Crust:– 24 Oreos sandwich cookie– ¼ cup unsalted butter melted (56g)For the Filling:– 1 (8 ounce/226g) block cream cheese room temperature– 1 cup creamy peanut butter (250g)– ¾ cup powdered sugar (90g)– 1 cup heavy whipping cream (240ml)– 1 teaspoon vanilla extract
INSTRUCTIONS
For the Crust:- Process the cookies in a food processor for 30 seconds to finely grind. Place crumbs in a large bowl. Add melted butter and mix well.
Step 1
The cookies can alternatively be finely ground in a large ziptop bag with a rolling pin. Press the mixture into a 9-inch pie pan bottom and sides. Freeze 30 minutes.
Step 2
For the Filling:- Cream cheese and peanut butter should be mixed together in a large bowl or the bowl of a stand mixer with the whisk tool.
Step 3
Use a medium speed to beat until the mixture is smooth and well mixed. Clean out the bowl, then add the powdered sugar. Mix only until it's all mixed in.
Step 4
Mix the cream and vanilla in a different bowl. Whip the cream and vanilla until soft peaks form. Then, fold the whipped cream into the peanut butter mixture.
Step 5
Spread the filling out evenly in the pie crust after adding it. Before cutting, freeze for at least three hours or put in the fridge for at least six hours.