Dear Peanut Butter, I love you. XOXO, Renee. I will eat PB straight from the jar and a 100 other ways too. I am not the only one in my house who loves peanut butter. My husband is right there with me. The hounds come running when I open the jar. I even buy PB flavored doggie treats. When it was time to make something for my husband for his birthday – peanut butter pie was it.
This is one smooth and creamy pie. It has a crust made with Oreo cookies. I had to make two crusts for this pie. The first one was a complete failure. Silly me went by the instructions to the letter. I knew something was wrong when I stirred in the melted butter and the mixture was wet, as in way too wet. It said to bake it until firm so I went with it. When I took the puddle of crust out of the oven I poured it out and started over. I cut the amount of butter in half and the second one was just right.
I made a few other adjustments. The original recipe filling was too thick. I added some half-n-half which made it lighter in texture and more creamy. I also did not cover it with ganache. My husband does not want that much chocolate in his peanut butter pie. I decided to decorate it with mini peanut butter cups. Plus it gave me a reason to buy those mini PB cups I have been eyeing in the store for a long time.
How much do you like peanut butter? Are you good with a spoon and the jar, not a fan of it, or somewhere in between? I’m good with it in so many ways. This pie is one at the top of the list. I have also made some mighty good cookies too. Next time I might make something savory like a Thai peanut sauce. Stay tuned…
- 1½ cups Oreo cookie crumbs, finely crushed
- 1 tablespoon sugar
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese, at room temperature
- 1 cup creamy peanut butter
- 1 cup confectioners sugar
- 2 tablespoons half-n-half
- 2 teaspoons vanilla extract
- ½ cup heavy whipping cream
- Mini peanut butter cups (candy)
- Preheat the oven to 350 degrees F.
- In a medium bowl, mix together the cookie crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a 9-inch pie pan. Bake for 8 minutes. Remove crust from oven and cool completely on a wire rack.
- In a large bowl, add the cream cheese and peanut butter. Using an electric mixer, beat the cream cheese and peanut butter until combined and smooth. Add the sugar and beat until fluffy, scraping down the sides of the bowl as needed. Add the half-n-half and vanilla and beat until combined and the mixture is smooth.
- In a separate medium bowl, beat the whipping cream until you have soft peaks. Use a rubber spatula to fold the whipped cream into the peanut butter mixture until just combined.
- Pour the filling into the prepared crust, spread it out evenly, and smooth the top. Cover loosely and refrigerate for about 4 hours or until firm. Decorate the top with the mini peanut butter cups. Serve and enjoy! Refrigerate leftovers.