If you only make one pie this year, let it be this one.
This Peanut Butter Cream Pie is probably the best pie I’ve ever made. It’s rich and creamy, full of peanut butter flavor, with a smooth, slightly sweet filling and a sweet chocolate cookie crust. Every bite has the perfect balance of salty and sweet, with a light, fluffy texture that keeps it from feeling too heavy.
I made this when we had company over recently, and it was gone in one night. Completely gone. Plates were scraped clean and there wasn’t a crumb left in the pan by the end of the evening.
The best part about making it is the filling is no-bake, so it comes together quickly and doesn’t take much effort. You can make it ahead, let it chill and have a dessert ready to go when you need it.
It’s one of those recipes that looks like you spent a lot more time on it than you actually did.
Share it with family or friends and watch how quickly it disappears.
From our kitchen to yours — enjoy!
Serves 8
Ingredients:
Crust:
24 chocolate sandwich cookies, like Oreos
6 T. butter, melted
Filling:
1 c. smooth peanut butter
8 oz. cream cheese, at room temperature
1 c. powdered sugar
1 t. vanilla extract
1 (8-oz.) container Cool Whip, thawed
Instructions:
–Preheat your oven to 350°F. Add the cookies to a food processor and pulse until they form fine crumbs. Transfer the crumbs to a mixing bowl and stir in the melted butter until evenly coated.
–Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch pie pan. Bake for 6–8 minutes, just until set. Let the crust cool completely before adding the filling.
–In a large mixing bowl, beat the cream cheese and peanut butter together until smooth and well blended. Add the powdered sugar and vanilla, mixing until fully incorporated and creamy.
–Gently fold in the whipped topping until the mixture is light and fluffy. Spoon the filling into the cooled crust and smooth the top with a spatula.
–Refrigerate the pie for at least 2 hours, or until firm. Slice and serve chilled.
