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Peanut butter pie


For the crust:

25 chocolate Oreo cookies

4 - 5 tablespoons peanut butter.

Optional - use premade ( 9 inch) pie crust of your choice

For the filling:

1 (8 ounce - 225 gr) package cream cheese, softened.

1 cup creamy/ chunky peanut butter (your choice).

1 cup confectioners sugar.

1 cup heavy cream

2 tablespoons instant vanilla pudding.

For the topping:

1 bag of miniature peanut butter cups.

50 gr melted dark chocolate

4 tablespoons warmed creamy peanut butter.


Make the crust: (if you use store bought crust you can skip this step)

  1. Preheat your oven to 160 °c or 325°f

  2. In a food processor mix the crust ingredients till combined. Use all the cookie, including the filling. If not combined add a little more peanut butter.

  3. Press the cookie mixture into a 9 inch pie pan using the bottom of a flat cup.

  4. Bake for 7-10 min and cool completely in the fridge.

Make the filling:

  1. Mix the cream cheese, confectioners sugar and peanut butter together until smooth.

  2. In the mixture whip the heavy cream and the vanilla pudding until you get soft to medium peaks.

  3. Add the whipped cream into the peanut butter mixture and mix well.

  4. Spread the filling on the chilled crust, smooth if and place in the fridge for at least 3-4 hr, preferably overnight.

For the topping:

  1. Place the melted chocolate and the warmed peanut butter into 2 seperate piping bags and create a small hole at the tip (you can also use ziplock bags if you don't have piping bags handy).

  2. Drizzle both on top of your pie in a crisscross pattern.

  3. Spread the miniature candy cups on top.


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