PEANUT BUTTER PIE

What is Peanut Butter Pie?

This Peanut Butter Pie is a chilled dessert (store it in your fridge until ready to eat) with an Oreo cookie crust, creamy fluffy peanut butter and cream cheese filling topped with a dark chocolate drizzle, peanuts and flakes of sea salt. Think of it like the best sweet and salty peanut chocolate bar, in a pie! Guaranteed the quickest way to your dad’s heart.

How To Make An Oreo Crust

The base of this dessert is a simple Oreo crust, one of my kids all-time favourites! Best part? It takes only TWO ingredients : Oreo crumbs and butter. This crust is perfect for pies or cheesecakes and can be used as both a baked or no-bake crust. Simply mix together the butter and crumbs, add the mixture into your greased pie pan and press into an even layer on the bottom and up the sides

How To Make a Vegan Peanut Butter Pie

To make this pie vegan make the following adjustments:

Use vegan butter to replace the butter in the crust
Substitute vegan cream cheese
Omit the whipping cream and fold in 2 cups of prepared coconut whip instead
Use vegan chocolate for the drizzle

Peanut Butter Pie
This Father’s Day give dad what he really wants! This Peanut Butter Pie will earn you a standing ovation. With a crunchy Oreo cookie crust, a creamy filling and salty top, this dessert is the perfect something sweet for any celebration.

For the Crust

1 1/3 cups Oreo crumbs (or crushed chocolate wafers)
1/3 cup melted butter
For the Filling250 gram block cream cheese
1 cup smooth peanut butter
1 teaspoon vanilla
2/3 cup sugar
1 cup whipping cream
For the Topping
1/4 cup melted dark chocolate (garnish)
2 tablespoons crushed peanuts (garnish)
flaked sea salt (garnish)
Instructions

Preheat the oven to 350F and grease a 9″ pie plate. Combine the Oreo crumbs and melted butter in a medium bowl, stir together, and firmly and evenly press the crust into the prepared pie plate along the bottom and up the sides. Try using a glass with a flat bottom for best results. Bake for 7-8 minutes and carefully remove from the oven. Set aside to cool.

In a large bowl beat the cream cheese with an electric mixer until smoooth. Add the peanut butter, vanilla and sugar and continue to beat until smooth.

In a separate medium bowl with high sides beat the whipping cream on high until it forms stiff peaks (careful not to over-beat it). Fold the whipped cream into the cream cheese mixture and transfer the mixture into the prepared crust. Using a rubber spatula, smooth the filling into an even layer in the crust.

Chill the pie for at least 2 hours or overnight (carefully covered with wrap if more than a couple hours). When ready to serve, drizzle the top with the melted chocolate, sprinkle with crushed peanuts and the flaked salt and serve chilled.

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