Refrigerator Peanut Butter Pie (With Chocolate Whipped Cream Topping)
Recipe: #24122
June 19, 2016
Categories: Desserts, Peanut, One-Pot Meal, Baby Shower, Fathers Day Game/Sports Day, July 4th, Labor Day, Potluck, Vegetarian, Chocolate, Pies, more
"The peanut butter filling is ultra creamy, if your a lover of peanut butter, I have no doubt you will LOVE this pie!"
Original is 8 servings
Ingredients
- FOR THE CRUST
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- FOR THE FILLING
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- FOR THE CHOCOLATE WHIPPED CREAM
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Nutritional
- Serving Size: 1 (215.7 g)
- Calories 972
- Total Fat - 64.4 g
- Saturated Fat - 26.2 g
- Cholesterol - 102.8 mg
- Sodium - 587.6 mg
- Total Carbohydrate - 89.8 g
- Dietary Fiber - 3.7 g
- Sugars - 66.7 g
- Protein - 16.7 g
- Calcium - 99.5 mg
- Iron - 2.7 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
TO MAKE THE CRUST
Step 2
Pulse the Oreo cookies in a food processor until very fine. Add melted butter and pulse again until butter is evenly distributed. Press mixture into a lightly greased 9-inch deep-dish pie plate. Bake for 10 minutes. Cool completely, set aside.
TO MAKE THE FILLING
Step 3
Beat cream cheese and peanut butter together until smooth with no lumps. Add confectioner's sugar and vanilla and beat again until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Fold into peanut butter mixture until fully combined. Pour into completely cooled crust. Refrigerate for 6 hours or preferably overnight.
Step 4
Before serving, prepare dark chocolate whipped cream, if desired. Whip heavy cream to stiff peaks. Add cocoa powder, confectioner's sugar and vanilla until combined. Pipe or spread onto pie. Garnish pie with melted peanut butter, chocolate syrup and candy pieces, if desired, before serving.
Tips
No special items needed.
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