Indulge in Peanut Butter Paradise: A Decadent Peanut Butter Pie Recipe
Introduction:
Craving a slice of heaven that combines the creamy richness of peanut butter with the irresistible allure of chocolate? Look no further than this delightful Peanut Butter Pie recipe. Perfect for satisfying your sweet tooth or impressing guests at your next gathering, this dessert is a marriage of flavors that will leave you longing for more. With its luscious cream cheese filling nestled in a chocolate Oreo crust and adorned with crunchy chopped nuts and optional chocolate syrup, every bite is a symphony of textures and tastes. Whether you’re a seasoned baker or a novice in the kitchen, this super easy recipe is bound to become a staple in your dessert repertoire.
Ingredients:
Chocolate Pie Crust
- 24 Oreos (regular, not double stuffed)
- 5 tablespoons unsalted butter, melted
Peanut Butter Filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 8 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Toppings
- 1/2 cup chopped peanuts
- 1/4 cup chocolate syrup (optional)
- 1/4 cup butterscotch syrup (optional)
Instructions:
- Prepare the Chocolate Pie Crust:
- Grease a 9-inch pie plate.
- Crush Oreo cookies in a food processor or blender.
- In a small bowl, stir cookie crumbs with melted butter.
- Press evenly into the bottom and up the side of the pie pan.
- Refrigerate for 30 minutes.
- Make the Peanut Butter Filling:
- Using a hand or stand mixer, beat the whipping cream and 2 tablespoons powdered sugar on medium until stiff peaks form. Set aside for several minutes.
- Using a hand or stand mixer, beat cream cheese until smooth and lump-free.
- Add peanut butter, 1/2 cup powdered sugar, and vanilla extract; beat until smooth and creamy.
- Scrape down the sides and beater several times.
- Using a spatula, gently fold the whipped cream into the peanut butter mixture.
- Spoon into the cooled pie crust.
- Add Toppings:
- Top with chopped peanuts.
- If desired, drizzle with chocolate and/or butterscotch syrup.
- Chill and Serve:
- Chill in the fridge for at least 2 hours or freeze. This pie is delicious both refrigerated and frozen.
Tips:
- Chill the chocolate Oreo crust for at least 30 minutes before filling.
- Homemade whipped topping adds a superior taste to the pie compared to store-bought alternatives.
- Soften the cream cheese to make it easier to beat until smooth and creamy.
- For added texture, finely chop the peanuts and sprinkle them over the top.
- Enhance the presentation and flavor by drizzling chocolate and/or butterscotch syrup over the pie.
- Store leftovers covered in the refrigerator or freezer until ready to serve.
Nutrition Information:
- Calories: 700kcal
- Carbohydrates: 56g
- Protein: 11g
- Fat: 50g
- Saturated Fat: 24g
- Cholesterol: 81mg
- Sodium: 325mg
- Potassium: 340mg
- Fiber: 3g
- Sugar: 39g
- Vitamin A: 1038IU
- Vitamin C: 0.2mg
- Calcium: 79mg
- Iron: 5mg
FAQs:
Q: Can I use store-bought whipped topping instead of making my own?
A: While store-bought whipped topping can be used as a shortcut, homemade whipped cream adds a richer flavor and creamier texture to the pie.
Q: Can I make this pie ahead of time?
A: Absolutely! This Peanut Butter Pie can be prepared in advance and stored in the refrigerator or freezer until ready to serve.
Q: Can I substitute crunchy peanut butter for creamy?
A: Yes, you can use crunchy peanut butter if you prefer a bit of added texture in the filling. Just be aware that it may slightly alter the smooth consistency of the pie.
