Description
Indulge in a rich and creamy Unbelievable Peanut Butter Pie with a delicious Oreo crust and smooth chocolate ganache.
Ingredients
Scale
- 250 grams Oreo cookies (22 whole, regular, with cream filling)
- 71 grams unsalted butter, melted
- 180 millilitres heavy cream (for ganache)
- 170 grams semi-sweet chocolate, finely chopped
- 240 millilitres heavy cream, cold (for filling)
- 226 grams full-fat brick cream cheese, softened
- 375 grams creamy peanut butter (processed, not natural)
- 90 grams confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Whipped cream, for garnish (optional)
- 50 grams Reese’s Pieces, crushed (optional)
- 30 grams peanuts, chopped (optional)
Instructions
- Preheat oven to 177°C (350°F). In a food processor or blender, pulse Oreo cookies into fine crumbs.
- Transfer crumbs to a large bowl and mix in melted butter until fully combined, resembling wet sand.
- Press mixture into the base and up the sides of an ungreased 23 cm pie dish, using medium pressure.
- Bake for 10 minutes, then allow crust to cool.
- Place chopped chocolate in a medium heat-proof bowl. Heat heavy cream in a small saucepan over medium heat until it simmers; remove from heat and pour over chocolate.
- Let stand for 2-3 minutes to melt, then gently stir until smooth and set aside to thicken slightly.
- In a separate bowl, beat cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Reserve in another bowl.
- In the same mixing bowl, beat softened cream cheese on medium-high speed until smooth. Add peanut butter, confectioners’ sugar, and vanilla extract; mix until thick and fully combined.
- Gently fold whipped cream into the peanut butter mixture using a silicone spatula.
- Spread the peanut butter filling evenly into the cooled Oreo crust, smoothing with a small offset spatula.
- Spread the chocolate ganache evenly over the peanut butter layer.
- Refrigerate for a minimum of 6 hours and up to 48 hours for optimal texture.
- Pipe or dollop whipped cream on top after chilling. Sprinkle with crushed Reese’s Pieces and chopped peanuts if desired, or add toppings before chilling.
- Cut pie into slices and serve cold. Store leftovers refrigerated and covered for up to 5 days.
Notes
- Ensure the crust is fully cool before adding the filling.
- For a firmer consistency, refrigerate longer.
- Optional toppings can be added based on personal preference.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 20 grams
- Sodium: 200 milligrams
- Fat: 30 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 2 grams
- Protein: 8 grams
- Cholesterol: 50 milligrams