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This pie recipe’s simple preparation belies its fabulous flavors and textures. To make this recipe you do not even have to turn on the stove or the oven. The only cooking you will have to do will be melting the butter in the microwave. If you have a collection of no-bake desserts for hot summer days, this recipe for Peanut Butter Pie is definitely one to add to your file. There is no need to heat up the house with the oven or stove top when you have a recipe like this one.
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Peanut Butter Pie
Rich, sweet, cool, and creamy, this recipe for Peanut Butter Pie is amazingly tasty. Not too sweet and with just the right amount of nutty crunch, your whole family will be arguing over who gets to have a second piece. If you are looking for a great summertime recipe for a cookout or just to celebrate a special day, this recipe for Peanut Butter Pie will be one that you will prepare again and again.
Equipment
- Mixing bowl
- Pie Pan
- Electric Mixer
- Spatula
- Plastic Wrap
Ingredients
Crust Ingredients
- 4 tbsp butter
- 1 ½ cups chocolate sandwich cookie crumbs
- 1 tbsp chopped peanuts
Filling Ingredients
- ½ cup heavy cream
- 4 ounces (½ block) cream cheese softened
- 1 ⅛ cups creamy peanut butter
- ½ cup powdered sugar
- ¾ cup sweetened condensed milk
- ½ tsp vanilla extract
Sweetened Whipped Cream Topping Ingredients
- 1 cup heavy cream
- 2 tbsp sugar
- ½ tsp vanilla extract
- 2 tbsp chopped peanuts
Instructions
- In a medium sized mixing bowl, mix together the cookie crumbs and the peanuts. In a small bowl, microwave the butter until it is melted, about 30 to 60 seconds, depending on your microwave. Stir the melted butter into the cookie crumbs, tossing to coat them in butter.
- Press the crust mixture into the bottom of a 9 inch pie pan and up the sides to create a crust. Set this aside.
- Now you can create the filling. In a medium sized mixing bowl, whip the ½ cup heavy cream with an electric mixer until soft peaks form. Set this aside.
- In a larger mixing bowl, beat together the peanut butter and the cream cheese.
- Add the powdered sugar and condensed milk, blending it well. Add the vanilla. Fold in the whipped cream with a spatula. Spread this mixture into the pie crust, smoothing it well. Refrigerate the pie covered with plastic wrap for about two hours.
- Before you are ready to serve the pie, you will need to make the sweetened whipped cream topping. In a mixing bowl, whip the heavy cream with an electric mixer at medium speed until soft peaks form. Add the sugar and beat the mixture until stiff peaks form. Add the vanilla. Spread this on the pie and sprinkle it with the chopped peanuts. Slice the pie and serve it.
- Leftover pieces of pie can be stored in a container with an airtight lid for up to three days in the refrigerator, if it lasts that long!
Notes
First of all, the crust is made from crushed chocolate sandwich cookies such as Oreos. You will mix these with melted butter and press them into the pan. If the mixture sticks to your fingers or you are struggling to create an even layer, you can use the bottom of a drinking glass to help yourself out in pressing the crust in place.
Next, you will beat together the filling ingredients. Whipped cream is created in a separate bowl and then incorporated into the peanut butter and cream cheese mixture. Next, spread the filling into the crust and smooth it out with a rubber spatula.
The next step is to slide the pie into the refrigerator, covered with a layer of plastic wrap. You will only need to chill it for about two hours before the filling is firm enough to slice. But, don’t dig in yet! You need to create a tasty whipped topping to put the final touch on the pie.
This topping is nothing more than slightly sweetened whipped cream, something that the French call Chantilly Creme. That’s just a fancy name for sweetened whipped cream that is lightly flavored with vanilla extract. Regardless of the fancy name, this cream has all-American notes once you spread it on the pie and top it with some chopped peanuts. Serve the pie immediately after topping it with the cream and nuts.
Are you or a family member gluten free? You can enjoy this recipe easily by purchasing gluten free oreos and crushing them for the crust.
If you don’t use Oreos, you can also use chocolate graham crackers. If you choose to use this, you should add a couple of tablespoons of sugar to the crumb mixture before you add the butter.
We like the pie very well when it is simply topped with chopped peanuts, but if you want a “next level” pie, you can top it with other things. You could add some more crushed Oreos, or you could add a handful of miniature chocolate chips. Additionally, if you really want to go big, you could coarsely chop some Reese’s Peanut Butter Cups and scatter them on top of the whipped cream layer for a show-stopping, delicious dessert recipe.
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