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Unbelievable Peanut Butter Pie

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This Unbelievable Peanut Butter Pie is the ultimate indulgence, with a rich and creamy peanut butter filling, sweet chocolate ganache, and irresistible toppings like whipped cream, chopped peanuts, and Reese’s Pieces. It’s the perfect dessert to wow any crowd!

  • Total Time: 7 hours (including chilling)
  • Yield: 8 servings

Ingredients

  • For the Oreo Crust:
    • 22 whole Oreo cookies (250g; regular, not Double Stuf)
    • 5 tablespoons (71g) unsalted butter, melted
  • For the Ganache:
    • 3/4 cup (180ml) heavy cream
    • 6 ounces (170g) semi-sweet chocolate, finely chopped
  • For the Peanut Butter Filling:
    • 1 cup (240ml) heavy cream, cold
    • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
    • 1 and 1/2 cups (375g) creamy peanut butter
    • 3/4 cup (90g) confectioners’ sugar
    • 1 teaspoon pure vanilla extract
  • Optional Toppings For Serving:
    • Whipped cream
    • 1/4 cup (50g) Reese’s Pieces, crushed
    • 1/4 cup (30g) chopped peanuts

Instructions

  1. Preheat the Oven: Preheat the oven to 350°F (177°C).
  2. Make the Crust: In a food processor or blender, pulse the 22 Oreos (including the cream filling) into fine crumbs. You should have about 2 cups (250g) of crumbs. Pour the crumbs into a large bowl and mix with the melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes and allow to cool.
  3. Make the Ganache: Place the chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour the hot cream over the chocolate. Let it sit for 2-3 minutes, then stir gently until smooth. Set aside to cool slightly at room temperature.
  4. Make the Peanut Butter Filling: Using a hand mixer or stand mixer, beat the cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Set aside the whipped cream. In the same bowl, beat the cream cheese on medium-high speed until smooth. Add the peanut butter, confectioners’ sugar, and vanilla extract, and beat until well combined. Gently fold in the whipped cream, being careful not to deflate the mixture.
  5. Assemble the Pie: Spread the peanut butter filling into the cooled crust using a small offset spatula.
  6. Top with Ganache: Pour the ganache over the peanut butter filling. If you’re not using whipped cream, sprinkle chopped peanuts and/or Reese’s Pieces over the ganache while it’s still wet to make them stick.
  7. Chill the Pie: Chill the pie in the refrigerator for at least 6 hours (or up to 48 hours). If chilling for more than a day, loosely cover it.
  8. Garnish and Serve: Once ready to serve, pipe whipped cream on top of the pie (optional) and sprinkle with Reese’s Pieces and chopped peanuts.
  9. Slice and serve cold. Store any leftovers in the refrigerator for up to 5 days.

Notes

  • For extra indulgence, drizzle some caramel sauce over the whipped cream before serving.
  • This pie can be made ahead and stored in the fridge for up to 48 hours before serving.
  • Author: Olivia
  • Prep Time: 1 hour
  • Cook Time: undefined
  • Category: Dessert, Pie
  • Method: No-Bake, Chilling
  • Cuisine: American, Comfort Food

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 450 kcal
  • Sugar: 30g
  • Sodium: 230mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 60mg

Find it online: https://iamstarved.com/unbelievable-peanut-butter-pie/