Peanut Butter Pie

When I was pregnant I experienced the biggest sweet tooth I have ever had in my life. I prefer salty and savory over sweet most days but when I was pregnant all bets were off. If it was sweet I wanted it. Pretty sure I ate a whole watermelon by myself one week (it was the dead of summer and I was 7 months pregnant what can a girl do?). Once I had to reign in my sugar, however, I resorted to small sweets like peanut butter. I would combine some peanut butter with a little whipped cream for a pseudo peanut butter mousse. After I had Danny, this led to the creation of my Peanut Butter Pie.

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Peanut butter is actually NOT one of my all time favorite foods. I could take it or leave it honestly. But something happens to peanut butter when you whip it with some cream cheese and fluffy whipped cream that makes it so irresistible. Combine that fluffy goodness with an Oreo crust and chunks of Reese’s Peanut Butter Cups and you better hide the dish because it will disappear.

I dreamt this recipe up in some kind of postpartum haze feeding my baby at who knows what hour of the night. We keep most of the ingredients on hand in the pantry so it only required a few special ingredients (like Reese’s, if you keep those on hand and are able to actually keep them on hand then more power to you).

This pie is no-bake and no-fuss. All you really need is a good hand mixer and some mixing bowls and you’re all set. I use my mini food processor to help along my crust but even still if you don’t choose to do that it is not imperative to the success of your pie.

Ingredients

For the Peanut Butter Pie Filling

• 1.5 cups your favorite peanut butter (we use JIF Naturals, the natural oils in this do not affect the texture or integrity of the pie)
• 1/2 cup confectioner sugar
• 8oz cream cheese, softened
• 1 tsp vanilla extract
• 16oz whipped cream (I have used store bought and homemade whipped cream here. See below to make your own!)
• 1 package Reese’s minis unwrapped (Approx 7.5 ounces. The unwrapped are the best but if you can’t get them you can always get any kind of Reese’s and unwrap them yourself)
• 1 tbsp chocolate syrup

For the Crust

• 1 package Oreos (you won’t use the whole thing but it is possible to do so)
• 4 tbsp butter

For the Whipped Cream

• 2 cups heavy whipping cream
• 1/2 cup confectioners sugar
• 2 tsp vanilla extract

About the Crust:

You can use chocolate graham crackers, peanut butter cookies, or any other of your favorite cookies in the crust. I like the chocolate peanut butter combo that the Oreos provide. You can also opt for crustless pie as well.

You can also grind all of your Oreos for a more cohesive crust. I like the idea of having whole Oreos and ground Oreos but it is just as easy to grind the whole thing. Use 1-2 more tbsp of butter to form the crust if you are going to grind all the Oreos.

Instructions

1. Crust: Line the bottom of a standard pie plate with Oreo cookies. Using a food processor, pulse an entire row of Oreo cookies until ground (Oreos have 3 rows of cookies in each package, the crust uses approximately two whole rows). Melt the butter in the microwave and add to the food processor. Pulse until combined. Add the ground Oreo mixture to the layer of Oreos in the bottom of the dish to fill in the gaps. Any additional oreos left in your package can be saved, smashed for the topping, or you can make additional crust for an extra thick layer.
2. Whipped Cream: In a mixing bowl, add the heavy cream, confectioners sugar, and vanilla extract. Beat on high until mixture is stiff and fluffy.
3. Filling: In a separate, large bowl, add the softened cream cheese (I will microwave this if I am being impatient, 30 seconds will soften it right up), peanut butter, confectioners sugar, and vanilla extract. Beat on medium speed until combined.
4. Rough chop Reese’s (even the mini unwrapped ones).
5. Fold the whipped cream into the peanut butter mixture in batches. Fold half into the mixture to combine. Add 3/4 of your chopped Reese’s to the mixture, leaving some aside for topping, and fold combine. Fold almost all of the remaining whipped cream into the peanut butter mixture, leaving about 1/4 of your whipped cream aside for topping.
6. Pour the filling into the pie dish. Carefully spread the remaining whipped cream on top. Sprinkle remaining chopped Reese’s over the whipped cream and drizzle with about a tbsp of chocolate syrup.
7. Refrigerate overnight to allow the pie to set and the cookies in the crust to soften. If you are in a time crunch I would say refrigerate a minimum of 4 hours before serving.