Description
Indulge in a no-bake peanut butter pie with a crunchy Oreo crust, creamy peanut butter filling, and silky chocolate ganache. Perfect for gatherings!
Ingredients
- 22 regular Oreo cookies
- 5 tablespoons unsalted butter, melted
- 3/4 cup heavy cream (for ganache)
- 6 ounces semi-sweet chocolate, coarsely chopped
- 1 cup heavy cream, cold (for filling)
- 8 ounces full-fat brick cream cheese, softened
- 1 and 1/2 cups creamy peanut butter
- 3/4 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Whipped cream (optional, for topping)
- 1/4 cup Reese’s Pieces, crushed (optional, for garnish)
- 1/4 cup chopped peanuts (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Process Oreo cookies into fine crumbs and mix with melted butter.
- Press the cookie mixture into the bottom of a pie dish.
- Bake for 10 minutes and allow to cool completely.
- For the ganache, heat heavy cream to a boil and pour over chopped chocolate. Stir until smooth and let it cool to room temperature.
- Beat cold heavy cream until stiff peaks form in a separate bowl.
- In another bowl, mix cream cheese, peanut butter, confectioners’ sugar, and vanilla. Carefully fold in the whipped cream to create a light filling.
- Spread the peanut butter filling over the cooled crust.
- Top with chocolate ganache.
- Chill for at least 6 hours or overnight.
- Garnish with whipped cream, crushed Reese’s Pieces, or chopped peanuts before serving.
Notes
Use high-quality chocolate for the ganache and let it cool before pouring. Add milk to the filling if too thick.