A recipe for a creamy peanut butter pie with an Oreo cookie crust and topped with mini peanut butter cups.
Course
Dessert
Cuisine
American
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
Servings6people
AuthorRenee
Ingredients
For the crust:
1 1/2cupsOreo cookie crumbsfinely crushed
1tablespoonsugar
3tablespoonsunsalted buttermelted
For the filling:
8ouncescream cheeseat room temperature
1cupcreamy peanut butter
1cupconfectioners sugar
2tablespoonshalf-n-half
2teaspoonsvanilla extract
1/2cupheavy whipping cream
For the topping:
Mini peanut butter cupscandy
Instructions
For the crust:
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.
For the filling:
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.
Recipe Notes
A recipe for a creamy peanut butter pie with an Oreo cookie crust and topped with mini peanut butter cups.