Unbelievable Peanut Butter Pie
This rich and creamy dessert features a buttery Oreo crust, luscious peanut butter filling, and velvety chocolate ganache, perfect for any occasion.
Ingredients
For the crust
- 22 pieces regular Oreo cookies
- 5 tablespoons unsalted butter, melted
For the ganache
- 3/4 cup heavy cream (for ganache)
- 6 ounces semi-sweet chocolate, coarsely chopped
For the filling
- 1 cup heavy cream, cold (for filling)
- 8 ounces full-fat brick cream cheese, softened
- 1.5 cups creamy peanut butter
- 3/4 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
For serving (optional)
- Whipped cream (optional, for topping)
- 1/4 cup Reese’s Pieces, crushed (optional, for garnish)
- 1/4 cup chopped peanuts (optional, for garnish)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Process Oreo cookies into fine crumbs and mix with melted butter. Press into a pie dish to form the crust and bake for 10 minutes. Allow it to cool completely.
Making the ganache
- Heat the heavy cream to a boil and pour it over the coarsely chopped chocolate. Stir until smooth and let cool to room temperature.
Making the filling
- In a separate bowl, beat the cold heavy cream until stiff peaks form.
- In another mixing bowl, combine the softened cream cheese, peanut butter, confectioners’ sugar, and vanilla extract. Fold in the whipped cream carefully.
Assembly
- Spread the peanut butter filling evenly over the cooled crust, then pour the cooled chocolate ganache on top.
- Chill the pie in the refrigerator for at least 6 hours or overnight for the best flavor and texture.
Serving
- Slice the pie into wedges and plate each piece, add a dollop of whipped cream or sprinkle with crushed Reese’s Pieces or peanuts if desired.
Notes
The pie can be stored in the refrigerator for up to one week. For freezing, wrap tightly in plastic and aluminum foil.