Peanut Butter Pie

By vealam

Ingredients

• 25 whole Oreo cookies, crushed in a food processor until they form fine crumbs
• 4 tablespoons unsalted butter, melted
• 1 cup heavy cream
• 8 ounces cream cheese, room temperature
• 1 cup creamy peanut butter
• 1 cup powdered sugar, sifted
• 2 teaspoons pure vanilla
• additional whipped cream for topping, optional
• mini peanut butter cups, optional
• chocolate sauce, optional

Details

Servings 8
Preparation time 20mins
Cooking time 30mins
Adapted from mybakingaddiction.com

Preparation

Step 1

Preheat oven to 350°F.

Mix together the Oreo crumbs and melted butter. Press the crumbs into the bottom and 1 inch up the sides of a 9-inch springform pan.

Bake for 10 minutes and cool completely on a wire rack.

In a stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer the whipped cream to another large bowl and set aside.

Change the whisk attachment to the paddle attachment and beat the cream cheese and peanut butter at medium-high speed for 2 minutes.

Add in powdered sugar and vanilla and beat an additional 2 minutes.

Use a rubber spatula to fold the peanut butter mixture into the whipped cream until combined and no streaks remain.

Spoon the filling into the cooled cookie crust, cover and refrigerate for at least 4 hours.

Just before serving top with whipped cream, mini peanut butter cups and chocolate sauce.

Notes:
You can substitute the whipped cream for an 8-ounce container of thawed whipped topping.
Refrigerate pie immediately after serving.