Description
Creamy peanut butter pie brings classic American dessert comfort to any gathering. Rich chocolate cookie crust and silky smooth filling create a luxurious experience that chocolate and peanut butter lovers will absolutely adore.
Ingredients
Scale
Crust Ingredients:
- 22 Oreo cookies (regular or peanut butter flavored)
- 5 tablespoons (71 grams / 2.5 ounces) unsalted butter, melted
Filling Ingredients:
- 8 ounces (226 grams) full-fat brick cream cheese, softened to room temperature
- 1 ½ cups (310 grams) creamy peanut butter
- ¾ cup (180 milliliters / 6 fluid ounces) heavy cream
- ¾ cup (90 grams) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 cup (200 grams) Reese’s Pieces, crushed
Ganache Ingredients:
- ¾ cup (180 milliliters / 6 fluid ounces) heavy cream
- 6 ounces (170 grams) semi-sweet chocolate, coarsely chopped
Instructions
- Crush chocolate sandwich cookies in a food processor until they form a fine, uniform texture, ensuring no large chunks remain.
- Combine ground cookie crumbs with melted butter, mixing thoroughly to create a cohesive crust mixture.
- Press the buttery crumb mixture evenly into a 9-inch (23-centimeter) pie dish, using the back of a spoon or measuring cup to compact the base and sides.
- Bake the crust in a preheated oven at 350°F (177°C) for 10 minutes, creating a crisp foundation. Remove and allow to cool completely.
- Chop dark chocolate into small, uniform pieces to ensure smooth melting.
- Heat heavy cream in a saucepan until it reaches a gentle boil, then immediately pour over the chopped chocolate.
- Whisk the cream and chocolate mixture until a glossy, smooth ganache forms, then set aside to cool and slightly thicken.
- In a separate mixing bowl, whip heavy cream until stiff, peak-like consistency is achieved.
- In another large bowl, beat cream cheese, smooth peanut butter, granulated sugar, and pure vanilla extract until completely blended and creamy.
- Gently fold the whipped cream into the peanut butter mixture, creating a light, airy filling.
- Scatter half of the peanut butter candy pieces evenly across the cooled cookie crust.
- Carefully spread the peanut butter filling over the candy layer, smoothing the top with a spatula.
- Drizzle the cooled chocolate ganache over the filling, creating an elegant, marbled appearance.
- Sprinkle the remaining candy pieces on top of the ganache for added texture and visual appeal.
- Refrigerate the pie for 5-6 hours or overnight to allow the filling to set and flavors to meld completely.
Notes
- Prepare a food processor to crush Oreos into fine crumbs, ensuring a smooth and consistent pie crust that binds perfectly with melted butter.
- Create a rich chocolate ganache by heating cream to boiling point and stirring with chopped chocolate for a silky, glossy topping that adds decadent flavor.
- Whip cream to stiff peaks separately from the cream cheese mixture to maintain maximum airiness and create a light, fluffy pie filling.
- Layer Reese’s Pieces strategically on the crust and top of the pie for a delightful crunch and burst of peanut butter candy flavor.
- Chill the pie for a minimum of 5-6 hours or overnight to allow the filling to set completely and develop a perfect, creamy texture.
- Use room temperature cream cheese to ensure smooth blending and prevent lumps in the pie filling for a professional-looking dessert.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 589 kcal
- Sugar: 41 g
- Sodium: 281 mg
- Fat: 44 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 70 mg