Peanut Butter Pie
Last week I was out for drinks with the girls at a local resort restaurant and someone ordered a peanut butter pie for dessert. Cookie crust topped with a smooth peanut butter, cream cheese filling and it was topped with chocolate ganache, it was simple, amazing and delicious!
After browsing the recipes from Sarah’s Kitchen (my Secret recipe Club assigned blog for May) I thought there was no way she’s have the recipe I was looking for but when I cruised through the Cheesecake section I found an incredibly decadent looking Peanut Butter Mousse Cheesecake! This cheesecake is over the top, oreo layer, a thick layer of cheesecake and then the smooth and creamy peanut butter mousse topped with peanut butter cups and a peanut butter sauce! This is the kind of dessert I’d save for very special company, and as this has been a very busy month I just didn’t have the occasion for it, but what I did see within Sarah’s recipe was the PEANUT BUTTER PIE!
I hope that Sarah doesn’t mind I WAY simplified the recipe, but you can make this with ingredients you are likely to have around and you can even pop the leftover pie in the freezer and serve it frozen making it a great summer dessert to prepare in advance!
I hope you enjoy this peanut butter pie as much I do!
Peanut Butter Pie Recipe adapted from Sarah’s Kitchen. Makes one very generously filled 9″ pie
For the crust:
2 cups oreo crumbs OR 2 cups crushed oreo cookies
- 1/4 cup melted butter
For the Peanut Butter Mousse:
- 1- 8oz package cream cheese (1 cup) room temp.
- 2/3 cup smooth peanut butter
- 2 cups powdered sugar
- 1 tbsp milk
- 1 large tub cool whip (I used 500 ml of whipping cream, measured then whipped to stiff peaks)
Preheat the oven to 350 degrees. Mix the oreo crumbs with the melted butter and press into the pie pan. Bake for 15-20 minutes or until the crust is set. Remove from oven and let cool.
Cream together the cream cheese and peanut butter. I switched to a wire whisk attachment and whipped it for about 5 minutes until light and fluffy. Mix in the powdered sugar and the milk until smooth.
Fold the whipped cream or cool whip into the peanut butter mixture. Be gentle, and fold carefully until it is well combined.
Pour the peanut butter filling into the prepared pie crust and chill for at least 3 hours (or freeze….I prefer it frozen)
Now you could most definitely Jazz this up with chopped peanut butter cups, chocolate fudge or ganache or some honey roasted peanuts, but as this was a weeknight dessert I decided to keep it simple. You can be certain I will be making the full cheesecake version in the near future!