Unbelievable Peanut Butter Pie
Creamy, rich, and irresistibly smooth with luscious chocolate and peanut butter.
Equipment
- Pie Dish
- Mixing Bowls
- Food Processor
- Saucepan
Ingredients
- 22 cookies Oreo Cookies about 200g
- 5 tablespoons Unsalted Butter 70g, melted
- 0.75 cup Heavy Cream for ganache, 180ml
- 6 ounces Semi-sweet Chocolate 170g, chopped
- 1 cup Heavy Cream for filling, 240ml
- 8 ounces Full-fat Cream Cheese 225g, softened
- 1.5 cups Creamy Peanut Butter 400g
- 0.75 cup Confectioners' Sugar 90g
- 1 teaspoon Vanilla Extract
- Whipped Cream optional, for topping
- 1/4 cup Reese’s Pieces about 30g, crushed, optional
- 1/4 cup Chopped Peanuts about 30g, optional
Instructions
- Preheat oven to 350°F (175°C). Crush Oreo cookies into fine crumbs and mix with melted butter. Press mixture into a pie dish and bake for 10 minutes. Let cool completely.
- For ganache, heat heavy cream until boiling and pour over chopped chocolate. Stir until smooth and cool to room temperature.
- Whip cold heavy cream until stiff peaks form. In a separate bowl, blend cream cheese, peanut butter, sugar, and vanilla. Gently fold in whipped cream.
- Spread peanut butter mixture over cooled crust, then pour ganache on top. Refrigerate for at least 6 hours or overnight.
- Before serving, decorate with whipped cream, crushed Reese’s Pieces, or chopped peanuts as desired.
Notes
Feel free to customize the toppings with your favorites. This pie is best served chilled.
