Easy Peanut Butter Pie Recipe

This super-easy Peanut Butter Pie is sure to please all your peanut butter lovers with a chocolate Oreo crust and cream cheese filling, all topped with chopped nuts and chocolate syrup.

Course Dessert

Cuisine American

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Prep Time 20

Servings servings

Calories 700kcal

Author Beth Pierce

Ingredients

Chocolate Pie Crust

24 Oreos regular not double stuffed
5 tablespoons unsalted butter melted

Peanut Butter Filling

1 cup whipping cream
2 tablespoons powdered sugar
8 ounces cream cheese softened
½ cup creamy peanut butter
½ cup powdered sugar
1 teaspoon vanilla extract

Toppings

½ cup chopped peanuts
¼ cup chocolate syrup optional
¼ cup butterscotch syrup optional

Instructions

Grease a 9-inch pie plate. Crush Oreo cookies in a food processor or blender. In a small bowl, stir cookie crumbs with melted butter. Press evenly into the bottom and up the side of the pie pan. Refrigerate for 30 minutes.
Using a hand or stand mixer, beat the whipping cream and 2 tablespoons of powdered sugar on medium until stiff peaks form. Set aside for several minutes.
Using a hand or stand mixer, beat cream cheese until smooth and lump-free. Add peanut butter, 1/2 cup powdered sugar, and vanilla extract; beat until smooth and creamy. Scrap down the sides and beat several times. Using a spatula, gently fold the whipping cream into the peanut butter mixture. Spoon into cooled pie crust.
Top with chopped peanuts. If desired, drizzle with chocolate and butterscotch syrup. Chill in the fridge for at least 2 hours or freeze. This pie is delicious both refrigerated and frozen.

Notes

Store all leftovers in an airtight container in the fridge for up to 3 days or freeze in an airtight container for up to 2 months.

Nutrition