Growing up, peanut butter was a staple in our household, and it found its way into many of our family’s favorite recipes. One of the most cherished treats was my grandma’s Peanut Butter Pie. Every summer, during family gatherings, she would whip up this delightful dessert, and it would vanish within minutes of hitting the table. The combination of a crunchy Oreo crust, smooth peanut butter filling, and the rich decadence of Reese’s toppings was simply irresistible.
This Peanut Butter Pie recipe is a homage to those sweet, nostalgic summers. While the original recipe from my grandma’s kitchen was straightforward, over the years, I’ve enjoyed experimenting with different toppings and drizzles to make it my own. Sometimes I add a caramel drizzle for an extra layer of sweetness or sprinkle some crushed Reese’s pieces on top for an added crunch. No matter how you decide to top it, this pie is a guaranteed hit at any gathering.
Whether you’re making this for a family reunion, a potluck with friends, or just a treat for yourself, it’s incredibly easy to prepare and always leaves a lasting impression. One of my favorite variations is swapping out the cool whip for homemade whipped cream, which makes the filling even more luscious and rich. However you choose to enjoy it, this Peanut Butter Pie is sure to become a beloved addition to your dessert repertoire.
Making Peanut Butter Pie
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Ingredients
- 5 tablespoons melted butter
- 1 cup smooth peanut butter
- 30 crushed Oreos
- Reese’s pieces
- 8 ounces softened cream cheese
- 8 ounces cool whip
- Reese’s cups
- 3/4 cup powdered sugar
- crushed Oreos
- chocolate, caramel, or peanut butter drizzle
Directions
- Set your oven to 350°F and spray a pie pan with non-stick spray, then put it aside.
- Crush the cookies using a food processor, blender, or a plastic bag. Combine the crushed cookies with melted butter until well mixed.
- Press the cookie mixture into the bottom and sides of the pie pan firmly. Bake for 8-10 minutes and let it cool completely on a wire rack.
- Beat the peanut butter and cream cheese together with an electric mixer until smooth and thick. Add in the powdered sugar and blend, then gently fold in the cool whip.
- Once the crust is cooled, spread the peanut butter mixture evenly in the crust. Add Reese’s cups or your favorite toppings on top.
- Chill the pie in the freezer for a minimum of 3 hours or in the fridge for 5 hours before serving. Serve cold.
FAQs:
Can I use a different type of cookie for the crust?
Yes, you can use other cookies like graham crackers or chocolate chip cookies instead of Oreos. Just make sure to crush them finely and mix well with the melted butter.
How long can I store the peanut butter pie in the fridge?
The peanut butter pie can be stored in the fridge for up to 4-5 days. Make sure to cover it tightly with plastic wrap or aluminum foil to keep it fresh.
Can I use natural peanut butter for the filling?
Although you can use natural peanut butter, it’s best to use creamy peanut butter to achieve a smoother texture. Natural peanut butter might make the filling a bit grainy and less stable.
Is it possible to make the pie ahead of time?
Absolutely! You can prepare the pie a day in advance and keep it chilled in the fridge. Just add any drizzle or toppings right before serving to maintain their texture.
Can I use homemade whipped cream instead of cool whip?
Yes, you can substitute cool whip with homemade whipped cream. Whip about 1 cup of heavy whipping cream with 2-3 tablespoons of powdered sugar until stiff peaks form, then fold it into the peanut butter mixture.
What is the best way to crush the Oreos for the crust?
Using a food processor is the most efficient method to crush the Oreos finely. However, you can also place them in a plastic bag and crush them with a rolling pin for a more hands-on approach.
Peanut Butter Pie
Ingredients
- 8 oz cream cheese softened to room temperature
- 30 oreos crushed
- ¾ cup powdered sugar
- Reese's pieces
- 8 oz cool whip
- 5 tbsp butter melted
- Reese's cups
- chocolate caramel, or peanut butter drizzle
- crushed oreos
- 1 cup creamy peanut butter
Instructions
Crust:
- Preheat your oven to 350°F and give a pie pan a good coat of non-stick spray, then set it aside.
- Crush the cookies using a food processor, blender, or just by hand in a plastic bag. Mix the cookie crumbs with melted butter until everything's nicely coated.
- Firmly press the crumb mixture into the bottom and up the sides of the pie pan. Bake for 8-10 minutes. Let it cool completely on a wire rack.
Filling:
- Use an electric mixer to beat together the peanut butter and cream cheese until smooth and thick. Next, blend in the powdered sugar, then fold in the cool whip.
- Once your crust is completely cooled, fill it with the peanut butter mixture, spreading it evenly. Top with Reese's cups or any preferred toppings.
- Chill the pie in the freezer for at least 3 hours or in the fridge for 5 hours before serving. Best served cold.
