Peanut Butter Pie
| Prep Time |
5m |
Dazzlingly Delicious
|
| Active Time |
30m |
| Inactive Time |
60m |
| Total |
1h 35m |
- Crust:
- 25 whole Oreos, original style
- 4 tbsp butter, melted
- Ganache:
- 4 oz bittersweet chocolate, finely chopped
- 4 oz heavy cream
- Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 1/4 cups powdered sugar
- 8 oz whipped cream (can use cool whip or whip heavy cream yourself)
- Make the crust then let cool (approx 1 hour cooling):
- Preheat the oven to 350 F
- Place the cookies in a small food processor and process until they're fine crumbs
- Add the melted butter and stir to combine
- Press into a pie pan and bake until set, 5-7 minutes
- Remove from the oven and allow to cool completely, approx 1 hour
- Quickly clean and dry the food processor
- Make the ganache then let cool (approx 1 hour cooling):
- Place the chopped chocolate into the bowl of a small food processor
- Heat the heavy cream until it just begins to simmer; be careful not to allow cream to boil over
- Pour the cream over the chocolate and let stand for 2 minutes
- Process by pulsing several times until mixture is smooth
- Let cool to room temperature, approx 1 hour
- Take a break while things cool!
- Whip the ganache:
- Add the cooled ganache to the bowl of a stand mixer
- Whisk on high for 2-3 minutes
- Set aside and clean the chocolate off the stand mixer
- If necessary, make the whipped cream by whipping 8 oz of heavy cream. Transfer to a separate bowl
- Make the filling:
- Cream together the peanut butter and cream cheese
- Add the powdered sugar and beat until smooth
- Add the whipped cream and beat until smooth, scraping the sides as needed
- Make the pie (finally!):
- Spread a thin layer of the whipped ganache over the cooled oreo crust
- Pour the filling on top of the ganache
- Even out the top with a knife or spatula
- Chill for several hours, until pie has little to no "wobble" remaining (4-6 hours minimum, overnight recommended)
- NOTE - This is very rich. Cut small pieces.