Description
Indulge in a creamy and rich peanut butter pie with a delicious Oreo crust and topped with chocolate ganache.
Ingredients
Scale
- Oreo Crust
250 grams Oreo cookies (22 whole, regular, with cream filling) - 71 grams unsalted butter, melted
- Chocolate Ganache
180 millilitres heavy cream - 170 grams semi-sweet chocolate, finely chopped
- Peanut Butter Filling
240 millilitres heavy cream, cold - 226 grams full-fat brick cream cheese, softened
- 375 grams creamy peanut butter (processed, not natural)
- 90 grams confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Optional Toppings
Whipped cream, for garnish - 50 grams Reese’s Pieces, crushed
- 30 grams peanuts, chopped
Instructions
- Preheat oven to 177°C. In a food processor or blender, pulse Oreo cookies into fine crumbs. Transfer to a large bowl and mix in melted butter until fully combined and mixture resembles wet sand. Press mixture evenly into the base and up the sides of an ungreased 23 cm pie dish, using medium pressure. Bake for 10 minutes, then allow crust to cool.
- Place chopped chocolate in a medium heat-proof bowl. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer; remove from heat and pour over chocolate. Let stand for 2–3 minutes to melt, then gently stir until smooth. Set aside at room temperature to thicken slightly.
- Using a hand mixer or stand mixer fitted with a whisk, beat cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Reserve in a separate bowl.
- In the same mixing bowl (no need to clean), beat softened cream cheese on medium-high speed until smooth. Add creamy peanut butter, confectioners’ sugar, and vanilla extract; mix until fully combined and thick.
- Gently fold the whipped cream into the peanut butter mixture using a silicone spatula until smooth and well incorporated, taking care not to deflate the mixture.
- Spread peanut butter filling evenly into the cooled Oreo crust, smoothing the surface with a small offset spatula.
- Spread prepared chocolate ganache evenly over the peanut butter layer.
- Refrigerate the assembled pie for a minimum of 6 hours and up to 48 hours for optimal texture. Cover loosely if chilling for longer than 24 hours.
- Pipe or dollop whipped cream over the chilled pie using a piping tip if desired. Sprinkle with crushed Reese’s Pieces and chopped peanuts, or add these toppings directly onto the ganache before chilling if omitting whipped cream.
- Cut pie into slices and serve cold. Store leftovers refrigerated and covered for up to 5 days.
Notes
- For best results, chill the pie overnight.
- Use processed peanut butter for the best texture.
- Store leftovers in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg