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Peanut Butter Pie

Course Dessert
Cuisine American
Prep Time 30 minutes
Refrigeration Time 3 hours

Ingredients

Crust

  • 19 Double Stuffed Oreo Cookies
  • 3 Tbsp Melted Butter

Ganache

  • ½ Cup Nestle Semi-Sweet Chocolate Chips
  • ½ Cup Heavy Cream

Peanut Butter Mousse

  • 1 Cup Heavy Cream
  • 8 oz Cream Cheese
  • 1 Cup Creamy Peanut Butter
  • 1 Cup Powdered Sugar
  • 1 Can 14oz Sweetened Condensed Milk

Whipped Cream (for serving)

  • 1 Cup Heavy Cream
  • 1 tsp Vanilla
  • 2 Tbsp Powdered Sugar

Instructions

  • For crust: In a food processor, crush Oreo cookies into a fine crumb. Pulse while adding butter until combined.
  • Pour crumbs out into a 9” pie plate and, using clean hands, push firmly and evenly along bottom and sides to create a crust.
  • For ganache: Heat heavy cream in a microwave-safe cup or bowl until hot but not boiling. Quickly remove from microwave and stir in chocolate chips. Continue stirring until chips are fully melted and mixture resembles a thick syrup. Allow to cool.
  • Pour 2/3 of ganache into the bottom of the pie crust and place in refrigerator to set-up while completing the remaining steps. Reserve the rest.
  • For mousse filling: In the bowl of a stand mixer, beat 1 cup heavy cream until stiff peaks form. Remove and reserve in refrigerator.
  • In the same bowl, beat together cream cheese and peanut butter until smooth. Slowly add powdered sugar until combined then add sweetened condensed milk. Continue mixing at medium-high speed until creamy and smooth. Occasionally scrape down sides/bottom of mixing bowl to ensure everything is mixed well.
  • Remove bowl from stand and with a clean silicon spatula, gently fold in ½ of the whipped cream. Once combined, fold in the remaining whipped cream until fully combined.
  • Gently pour into cool pie crust and smooth out the top. Drizzle remaining ganache over the top in both directions.
  • Using a toothpick or kabab stick, “swirl” the ganache in alternating circles to create a finished pattern across the top.
  • Place in refrigerator for a minimum of 3-4 hours to set.
  • For whipped cream: In a clean mixer bowl, beat together heavy cream, vanilla and sugar until stiff peaks form. Serve with pie.