Blog

Once upon a time, I pinned a dessert to make. It looked so good, I pinned it twice.:) (have you ever done this?!) See….I even took a screen shot to show you:

So I did something about it..except I made it into one large pie and not individual ones…

I present:

A warning: This pie is NOT good for you. health wise. But this pie IS so good to eat. taste wise.:)

I used this recipe from “My Baking Addiction”, but I just put it all into one LARGE pie!

Peanut Butter Pie

Crust:

16 Oreo cookies
4 tablespoons unsalted butter, melted

Filling:

1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner’s sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract

Directions:

1. Place the Oreo cookies into the bowl of a food processor and pulse into fine crumbs. In a small bowl, combine cookie crumbs and melted butter and stir.
2. Dump the crumbs into your pie dish and press into the bottom of the dish to form a crust layer.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, beat the heavy cream until stiff peaks form. Transfer whipped cream to a small bowl and place it into the refrigerator while you prepare the rest of the filling.
3. Place cream cheese and peanut butter into the mixing bowl and beat on medium speed until smooth. Reduce speed to low and gradually add in confectioners’ sugar until well combined. Add in sweetened condensed milk and vanilla and beat on medium speed until mixture is creamy and smooth. Take care to scrape down the sides of the bowl as needed.
4. Stir in 1/3 of the whipped cream into the filling mixture. Use a rubber spatula to fold in the remaining whipped cream until well blended until no streaks remain.
3. Spoon the filling into your pie dish. Cover with plastic wrap and refrigerate for at least 3 hours before serving. If desired, garnish with whipped cream and chocolate curls. (Can you tell I went a little overboard on the “garnishing”!)

All I can say is, “YUM!”