Peanut Butter Pie
Peanut butter and Oreos combined? Say no more! Peanut butter pie features a creamy whipped peanut butter filling in a chocolate Oreo crust.
Servings: 8 slices
Equipment
Ingredients
- 1 (8-ounce) package cream cheese, softened
- ½ cup confectioners' sugar
- ½ cup creamy peanut butter
- 1 (16-ounce) container frozen whipped topping, thawed, divided
- 1 (9-inch) prepared Oreo crust
- chocolate Magic Shell
- 15 miniature Reese's, unwrapped and chopped
- chocolate curls
Instructions
- In a large bowl, mix cream cheese, powdered sugar, and peanut butter with a hand mixer until combined. Fold in half of the whipped cream and mix until combined.
- Spoon mixture into your Oreo cookie crust and freeze for at least 2 hours.
- Drizzle chocolate magic shell over the top, let harden, and then top with remaining whipped topping (if desired) and sprinkle with chopped Reese’s and chocolate curls.
Video
Notes
Peanut butter. For the best result, use regular creamy peanut butter, such as Skippy or Jif. “Natural” peanut butter often separates, which will affect the texture of the pie. If you do wish to use the "natural" kind, be sure to stir it extremely well before adding it to the recipe.
Store. Once the pie has chilled, store the pie, covered with plastic wrap, in the refrigerator for up to 3-4 days or wrap it again with foil and freeze for up to 2 months.
Nutrition
Serving: 1slice | Calories: 165kcal | Carbohydrates: 19g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 117mg | Potassium: 136mg | Fiber: 1g | Sugar: 8g | Vitamin A: 9IU | Vitamin C: 0.04mg | Calcium: 18mg | Iron: 0.4mg