Peanut Butter Pie
Peanut Butter Pie couldn’t be easier or more delicious. Top it with mini peanut butter cups, whipped cream, and chocolate sauce for one seriously decadent dessert.
This post is sponsored by Challenge Dairy. Thank you for supporting the brands that make My Baking Addiction possible.
I can’t believe that I am saying this, but I am so ready for fall. You guys are probably well aware that fall is my favorite season, but I typically don’t find myself wishing away summer this early.
I mean, it’s only August 15th. But it has been SO hot. I’m talking not wanting to leave the house, sweat off your makeup in 10 minutes hot. And if you know me at all, you know I hate being hot unless I’m lounging by a pool, fruity drink in hand.
Needless to say, I haven’t been baking much at all. We’ve been opting for fresh fruit and ice cream for dessert on most days – until I got a serious craving for peanut butter pie.
When I was 15, I worked at a family-owned diner that made a killer peanut butter pie, and I’ve always wanted to try to replicate it at home. Last week, I made three versions of this pie and I must say, I think I nailed it.
Except this one might be a tad bit better because it has a cookie crust instead of a traditional pie crust.
This peanut butter pie is super easy to make and the filling only requires a a handful of ingredients: creamy peanut butter, powdered sugar, heavy cream, vanilla and tangy Challenge Cream Cheese.
I made this pie using Challenge Dairy butter and cream cheese. I love working with their products because they’re made the old fashioned way, from the freshest milk and cream from happy cows at local dairies.
They’re the only dairy product company that controls the whole process from milking the cows, to transporting milk, to making the butter, to packaging. You gotta love that!
Whip this peanut butter pie up for a special occasion or on a Monday afternoon – it’s that easy. And I promise you’ll love be eating the light, fluffy filling right off of a spoon.
A dollop of whipped cream, a drizzle of chocolate sauce and mini peanut butter cups make it even more amazing!
If you’re looking for more delicious desserts using Challenge Dairy, be sure to check out my Salted Caramel Cheesecake and Cheesecake Brownies!
Peanut Butter Pie
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes + chill time
Ingredients:
- 25 whole Oreo cookies, crushed in a food processor until they form fine crumbs
- 4 tablespoons Challenge unsalted butter, melted
- 1 cup heavy cream
- 8 ounces Challenge cream cheese, room temperature
- 1 cup creamy peanut butter
- 1 cup powdered sugar, sifted
- 2 teaspoons pure vanilla
- additional whipped cream for topping, optional
- mini peanut butter cups, optional
- chocolate sauce, optional
Directions:
- Preheat oven to 350°F.
- Mix together the Oreo crumbs and melted butter. Press the crumbs into the bottom and 1 inch up the sides of a 9-inch springform pan.
- Bake for 10 minutes and cool completely on a wire rack.
- In a stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer the whipped cream to another large bowl and set aside.
- Change the whisk attachment to the paddle attachment and beat the cream cheese and peanut butter at medium-high speed for 2 minutes.
- Add in powdered sugar and vanilla and beat an additional 2 minutes.
- Use a rubber spatula to fold the peanut butter mixture into the whipped cream until combined and no streaks remain.
- Spoon the filling into the cooled cookie crust, cover and refrigerate for at least 4 hours.
- Just before serving top with whipped cream, mini peanut butter cups and chocolate sauce.
Notes:
- You can substitute the whipped cream for an 8-ounce container of thawed whipped topping.
- Refrigerate pie immediately after serving.
Oh my goodness, yes yes YES! I can’t get over how perfect that slice looks!
Thank you, Tori!
This looks like the perfect back to school treat for the first day of school. Good for mom too!
Hi, Karen! This is a PERFECT pie for moms! ;)
This looks heavenly!! I can’t wait to try it!
Thank you, Lisa! Let me know how you like it!
Do you think this would freeze well? My husband LOVES peanut butter anything – and would absolutely love this, but I don’t really eat it. Thought I could piece it out and freeze?
Hi, Cassandra! I think you could definitely freeze the pie. I would recommend thawing it in the refrigerator for a few hours before eating. I hope your husband enjoys it!
You just tapped into one of my favorite desserts ever! So rich and decadent! Love how easy this version is!
Thank you, Stephanie! I hope you enjoy it!
HEAVEN on a crust! Love how rich and creamy it looks, and the double hit of PB. Please come teach me to slice a pie? Your pieces are PERFECT.
Thank you, Erin! xxoo
Thanks Jamie….Its my favorite. I like very much and you providing simple method for making this delicious item.
I hope you enjoy it, Roshani!
Love, love, love Peanut Butter Pie!! PLEASE don’t substitute whipped topping for whipped cream..
every cardiologist will tell you how bad it is for you!
There are actually a couple of healthier whipped topping options on the market now – like Truwhip and CocoWhip. Thanks so much for stopping by, Donna!
Such a great idea Jamie. This sounds so zesty and delicious! I cannot wait to try it out!
I hope you like it, Shilpa!
This is so swoon worthy. Well, for me, anything with peanut butter, chocolate and creamed cheese is!
I agree, Carolyn! xxoo
Oh, my goodness! That does look like one killer pie! I love how pretty and perfect it looks! Usually by this time of year, I’m ready for all things fall, but I have to admit I’m loving the warm TX weather right now. Of course, it isn’t melt your makeup hot, so that might be why!
Thank you, Jocelyn! I say enjoy the summer while it lasts! xxoo
Somehow, diners always seem to have the best desserts — especially when it comes to chocolate or PB! As a chocoholic, I absolutely love how you added even more chocolate to your version with the cookie crust. And that filling… You better believe I would eat spoonfuls of it straight from the bowl, just like you suggested! ;) Challenge’s cream cheese must make it taste even better. Love how they use milk and cream from local dairies!!
Thank you, Amy! All the best from one chocoholic and peanut butterholic to another!
This is totally my kinda pie!!! Love the peanut butter :)
Thank you, Gerry!
I’m ready for fall too….and a big slice of this pie!!!
Come share some with me! xxoo
I’d love a slice of this pie! It looks sinfully delicious!
Thank you, Anna! xxoo
I don’t want a slice – I WANT THE WHOLE PIE!!
Ha! You’re so sweet, Megan!
Pie looks amazing. Which peanut butter brand did you use for this recipe? I normally use smart balance creamy peanut butter for sandwiches, but I’m wondering if I need a more “peanutty” peanut butter like Skippy etc.
Hi, Desiree! I usually use Skippy peanut butter. I hope you enjoy it!
Do you use the filling in the oreo’s as well or just the chocolate cookie?
Thanks! :)
Hi, Sarah! Yes, use the filling in the Oreos as well as the cookie. I hope you enjoy it!
Hello :)
I am attempting this yummy pie right now for Thanksgiving tomorrow. I am a new cook/baker so I apologize if this is a dumb question, but Do I add the filling to the springform pan that I pressed the crust into and just refrigerate the whole thing?
Hi, Meagan! Your question is not dumb, and you can always ask me anything you like! Yes, you add the filling to the springform pan with the crust and refrigerate. I hope everyone enjoyed it!
I like very much and you providing simple method for making this delicious item.
This looks delicious and I need to make this recipe soon! Thanks for sharing!!!!!
You’re welcome, Alisha!
now you are making me hungry Jamie!! the dressing sounds so good, absolutely loving this! Pinned!
Wonderful, Riya! I hope you enjoy it!
They look delicious!