Dessertscarlsbadcravings
Recipe for Peanut Butter Pie
Peanut Butter Pie is an easy, nearly no bake, dizzyingly delicious dessert that will make you the hero of Thanksgiving and every occasion! This recipe is 100% make ahead friendly (tastes even better the next day) made with homemade whipped cream (zero Cool Whip) and crowd-pleasing toffee bits! You’ll be awed at the filling that strikes the adept balance between pillowy lightness and decadent richness, with just the right kiss of sweetness.
👥 10 Servings⏱️ Prep & Cook: 2h 40m⏳ Prep: 30 min🔥 Cook: 10 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- food processor
- oven
- pan
- microwave
- mixing bowl
- knife
📝 Preparation Steps
1
CRUST
2
Preheat oven to 350 degrees F. Add Oreos (including cream filling) to a food processor and process until finely ground. Add butter and pulse to combine. (Or crush with a rolling pin then mix with butter in a bowl).
3
Pour the crumbs into a 9-inch pie plate or I use this quiche pan with a removable bottom for perfect slices. Press the crumbs up the sides, then onto the bottom; use the bottom of glass to firmly press the crumbs into the bottom. If using a deep pan (like the quiche pan), only press the crumbs 1 1/2-inches up the sides.
4
Bake at 350 degrees F for ⏱️ 10 minutes. Transfer to a wire rack and cool completely before filling.
5
STABILIZED WHIPPED CREAM
6
Add the unflavored gelatin to a microwave safe bowl then pour the cold water over top; let stand for ⏱️ 5 minutes. Microwave for ⏱️ 10 seconds. Stir the mixture, then set aside. Immediately proceed with the next step.
unflavored gelatin (see notes)1 teaspoon
7
Add 1 cup heavy cream and vanilla extract to a large mixing bowl. Whip using an electric hand mixer until soft peaks form (the whipped cream folds over when you lift the beaters out of the bowl).
heavy cream1 cupvanilla extract1 teaspoon
8
Turn the mixer to low and slowly pour in the gelatin mixture. Mix until well combined then increase the speed to medium and continue mixing until stiff peaks form (the whipped cream stands straight up and doesn’t fold over when you lift the beaters out of the bowl); set aside.
9
FILLING
10
In a separate large mixing bowl, using the same beaters (no need to clean), beat the cream cheese, powdered sugar and peanut butter on medium-low until combined. Increase speed to medium-high and beat until light and fluffy, at least ⏱️ 2 minutes.
powdered sugar1 cup
11
Add the whipped cream and toffee bits and fold until evenly combined.
12
Pour the mixture into the cooled pie crust and smooth the top.
13
CHILL
14
Cover with plastic wrap pressed against the surface of the pie. Chill the pie in the refrigerator for at least ⏱️ 5 hours before topping or freeze for at least ⏱️ 2 hours.
15
Toppings
16
Add toppings (chopped/crushed candy and drizzles) to the peanut butter pie at any point after it's set; i.e.; add after five hours and return to the refrigerator, or add and serve immediately. If the pie has been frozen, let it sit at room temperature for ⏱️ 20 minutes or so after adding the toppings to soften up a bit before serving (slice while still firm), or return to the fridge.
17
SLICE
18
Use a hot knife to slice the pie for the cleanest slices. You can either run the knife under hot water or fill a large glass with hot water, then dip the knife in the hot water before each cut. Wipe the knife clean with a paper towel after each cut, then repeat. I like the pie best after the slices have a chance to soften for ⏱️ 5-10 minutes.
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