Pie is probably a bit of a misnomer when you look at the ingredients in this recipe. Even though we call it Peanut Butter Pie, it’s really more of an intensely peanut buttery no-bake cheesecake, but when it was first being developed by my my mom she always put it in a chocolate pie crust and so it became a pie. It’s kind of like how some people say pizza pie – it doesn’t make sense, but that’s what they call it (although I would argue this makes more sense than that). Whatever it’s called, it’s a delicious family favorite.
You might also like: Chocolate Meringue Pie
Mmmmmm…look at that thick Oreo crust! And if you have extra whipping cream I highly recommend that you whip it up to garnish your pie slices for extra yumminess.
Peanut Butter Pie
Prep Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
1 package of Oreo cookies
1 stick salted butter, melted
1 cup creamy peanut butter
1 8oz package cream cheese, softened
3/4 cups powdered sugar
1 1/2 cups heavy whipping cream
3/4 cup mini chocolate chips
Crush about two and half rows of Oreos in a blender or food processor (the rest are for snacking) and combine with melted butter. Press into the bottom and about two inches up the sides of a tart pan or springform pan and chill in the refrigerator while you work on the filling.
Combine the peanut butter, cream cheese, and sugar until smooth. In a separate bowl, beat the cream until stiff peaks form, then fold that and the mini chocolate chips into the peanut butter mixture. Press the filling into the now firm Oreo crust and return to the refrigerator for about 2 hours. Optional: Serve with an extra dollop of whipped cream.