Peanut Butter Pie

This homemade peanut butter pie is made with an oreo crust, a rich and decadent peanut butter filling, and topped with peanut butter cups.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Chilling time 2

Total Time 2 30

Servings servings

Calories 694kcal

Author Kelly Hamilton

Cost $5

Equipment

Ingredients

Crust

30 oreos crushed
5 tablespoon butter melted

Filling

8 oz cream cheese softened to room temperature
1 cup creamy peanut butter
¾ cup powdered sugar
8 oz cool whip

Toppings

Reese's cups
Reese's pieces
crushed oreos
chocolate, caramel, or peanut butter drizzle

Instructions

Crust:

Preheat oven to 350°. Coat a pie pan with non-stick spray and set aside.
Pulse cookies in a food processor (other options include using a blender or crushing cookies by hand in a plastic bag). Pour melted butter into the cookie crumbs and stir until coated.
Press crumbs evenly into the bottom and up the sides of the pie plate, making sure to pack it tightly. Bake for 8-10 minutes. Set on a wire rack to cool completely.

Filling:

With an electric mixer, beat the peanut butter and cream cheese until smooth (this mixture will be thick). Add in the powdered sugar and mix, followed by the cool whip.
When your crust is completely cooled, fill it with the peanut butter mixture and spread into an even layer. Then finish it with peanut butter cups on top (or other toppings).
Chill in the freezer for at least 3 hours or fridge for 5 hours before serving. This pie is best served cold.

Video

Notes

A just bought this mini food processor and it makes all the difference when making a cookie crust- seriously a game-changer. It's so easy to use and clean!
Keep this pie in the freezer for a more ice cream texture (this is my favorite way to eat it)!

Storing & Freezing

This pie should be stored in the fridge or freezer until ready to eat. Cover tightly with plastic wrap and it will last up to about 5 days in the fridge and 3 months in the freezer.

Nutrition