Peanut Butter Pie

Ingredients

• 24 Oreo sandwich cookies ((do not remove the cream filling))
• 5 Tablespoons butter, melted (salted or unsalted)
• 12 oz cream cheese (brick-style, not the "spreadable" kind sold in tubs) (softened )
• 1 ½ cups creamy peanut butter
• 2 ¼ cups powdered sugar, divided
• 1 teaspoon vanilla extract
• 1 ½ cups heavy cream
• ¾ cup heavy cream
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• 2 Tablespoons crushed Reese's Pieces for decorating (optional)

Steps

1. 1

   Prepare your pie crust first by placing Oreo cookies in a food processor and pulsing until nothing but fine crumbs remain

2. 2

   Add melted butter and pulse until well-combined.

3. 3

   Pour cookie crumb/butter mixture into the bottom of a 9 ½" pie pan.  Use the back of a spoon or the clean flat bottom of a measuring cup to evenly, firmly press crumbs into the bottom and sides of pie pan.

4. 4

   Place in freezer while you assemble your filling.

5. 5

   In a large bowl, combine softened cream cheese and peanut butter. Use an electric mixer to stir until well-combined.

6. 6

   Gradually add 1 cup (125g) of powdered sugar, stirring until completely combined.

7. 7

   Stir in vanilla extract.

8. 8

   Pour 1 ½ cups heavy cream in a separate, medium-sized, clean bowl.  Add remaining 1 ¼ cup (155g) of powdered sugar, and use an electric mixer to beat, starting on low-speed and gradually increasing to high, until stiff peaks are achieved (mixture should be thick, fluffy, and resemble Cool Whip, see image in post or video for a visual).

9. 9

   Add whipped cream into peanut butter mixture and stir gently, but as well as you can using a spatula. Switch to your electric mixer on low and use that to briefly stir until the ingredients are well-combined and smooth (don't over-mix).

10. 10

    Spread peanut butter filling evenly into prepared pie crust and refrigerate covered for 4-6 hours (preferably overnight), or freeze¹, covered, for at least 2 hours before serving.  Prepare whipped cream shortly before serving (if using).

11. 11

    Before serving the pie, combine heavy cream, powdered sugar, and vanilla extract in a clean medium-sized bowl.

12. 12

    Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form.

13. 13

    Spread whipped topping over the center of the pie, or to be more decorative you can transfer to a piping bag fitted with a 2D Wilton piping tip or similar and pipe a decorative ring around the edge of the pie.

14. 14

    Slice, serve, and enjoy!  Since this pie is a no-bake one, keep it in the refrigerator or freezer when not enjoying because it loses its firmness quickly at room temperature.