Peanut Butter Cream Pie
No bake peanut butter cream pie with a crisp cookie crust and fluffy peanut butter filling
PRINT PINServings 10
INGREDIENTS
Crust
- 24 chocolate sandwich cookies crushed
- 5 tbsp unsalted butter melted
- 1 tbsp granulated sugar optional
- pinch salt.
Peanut Butter Filling
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1 2 cups heavy whipping cream cold
- 2 tbsp granulated sugar.
Topping
- 1 2 cup heavy whipping cream cold
- 2 tbsp powdered sugar
- 2 tbsp creamy peanut butter melted optional drizzle
- chocolate shavings optional
- chopped roasted peanuts optional.
INSTRUCTIONS
Crust
- mix cookie crumbs with melted butter and sugar until evenly moistened
- press firmly into a 9 inch pie dish across bottom and up sides
- bake at 350 F for 8 to 10 minutes or chill 20 minutes for a no bake crust
- cool completely.
Peanut Butter Filling
- beat cream cheese until smooth then beat in peanut butter
- powdered sugar
- and vanilla until creamy
- whip 1 1 2 cups heavy cream with 2 tbsp granulated sugar to stiff peaks
- fold whipped cream into peanut butter mixture in two additions until light and uniform
- spread filling into cooled crust and smooth top
- refrigerate at least 4 hours or until set.
Topping
- whip 1 2 cup heavy cream with 2 tbsp powdered sugar to soft peaks and spread or pipe on pie
- drizzle with melted peanut butter if using and add chocolate shavings or peanuts
- chill 30 minutes before slicing and serve cold.
Notes
1. Use an Oreo crust or graham cracker crust based on preference; For extra stability add 1 tbsp instant vanilla pudding mix to the filling; Substitute whipped topping for whipped cream for a quicker version; Natural peanut butter may loosen the filling so use commercial creamy for best set; Make ahead up to 2 days and keep refrigerated
Nutrition
Calories: 520kcal | Carbohydrates: 45g | Protein: 9g | Fat: 35g