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.
- 1 package Oreo cookies
- 1 stick salted butter melted
- 1 cup creamy peanut butter
- 8 oz package cream cheese softened
- 3/4 cups powdered sugar
- 1 1/2 cups heavy whipping cream
- 3/4 cup mini chocolate chips
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Crush about two and half rows of Oreos in a blender or food processor (the rest are for snacking) and combine with melted butter.
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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.
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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.
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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.