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Unbelievable Peanut Butter Pie Recipe

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★★★★★

5 from 76 reviews

This Unbelievable Peanut Butter Pie features a rich Oreo cookie crust baked to perfection, creamy peanut butter filling, and a luscious chocolate ganache topping. Perfectly balanced with a sweet and nutty flavor, this no-bake pie is chilled to set and topped with optional whipped cream and crunchy garnishes like Reese’s Pieces and chopped peanuts for extra texture and flair.

Ingredients

Scale

Crust

  • 22 regular Oreo cookies
  • 5 tablespoons unsalted butter, melted

Ganache

  • 3/4 cup heavy cream
  • 6 ounces semi-sweet chocolate, coarsely chopped

Filling

  • 1 cup heavy cream, cold
  • 8 ounces full-fat brick cream cheese, softened
  • 1 and 1/2 cups creamy peanut butter
  • 3/4 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Optional Toppings

  • Whipped cream
  • 1/4 cup Reese’s Pieces, crushed
  • 1/4 cup chopped peanuts

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Use a food processor or a sealed bag and rolling pin to crush 22 Oreo cookies into fine crumbs. Combine the crumbs with 5 tablespoons of melted unsalted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake the crust in the preheated oven for 10 minutes, then remove and let cool completely.
  2. Make the ganache: Heat 3/4 cup of heavy cream in a small saucepan or microwave-safe bowl just until it begins to boil. Pour the hot cream over 6 ounces of coarsely chopped semi-sweet chocolate in a mixing bowl. Let it sit for a minute, then stir gently until smooth and glossy. Allow the ganache to cool to room temperature while preparing the filling.
  3. Prepare the filling: Using an electric mixer, beat 1 cup of cold heavy cream on high speed until stiff peaks form; set aside. In a separate large bowl, mix together 8 ounces of softened full-fat cream cheese, 1 and 1/2 cups creamy peanut butter, 3/4 cup confectioners’ sugar, and 1 teaspoon pure vanilla extract until smooth and creamy. Carefully fold the whipped cream into the peanut butter mixture until fully combined without deflating the whipped cream.
  4. Assemble the pie: Spread the peanut butter filling evenly over the cooled Oreo crust. Pour and spread the cooled chocolate ganache over the filling layer. Cover the pie with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the filling and ganache to set properly.
  5. Garnish and serve: Before serving, add optional toppings like a dollop of whipped cream, crushed Reese’s Pieces, or chopped peanuts for added texture and flavor. Slice and enjoy your decadent peanut butter pie!

Notes

  • Ensure the cream cheese is very soft for easier mixing and a smoother filling.
  • Do not overmix the folded filling to maintain a light, airy texture.
  • Ganache can be made a day ahead and refrigerated; bring to room temperature before spreading.
  • If you prefer a stronger chocolate flavor, use bittersweet chocolate instead of semi-sweet.
  • This pie is best served chilled and should be stored in the refrigerator for up to 3 days.

Keywords: Peanut Butter Pie, Oreo Crust, Chocolate Ganache, No-Bake Pie, Cream Cheese, Dessert, Peanut Butter Dessert

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