Joy The Bakers, Peanut Butter Cream Pie

For those of you that haven’t picked up the “Homemade Decadence” book by Joy Wilson I wanted to share the Peanut Butter Cream Pie recipe from the book. This was the second recipe from the book that we made. We fully enjoyed the sweet, creamy, peanut buttery, deliciousness she calls pie. To read more about my thoughts on Joy’s cookbook, head over to my Friday Food Reads post on it.

Peanut Butter Cream Pie

This thick, irresistibly creamy peanut butter cream pie is an extremely easy recipe you can have prepped and in the fridge in under 30 minutes. First, you’ll bake your crust. Then you’ll prep the peanut butter filling and whipped cream topping. Put it all together and pop it in the fridge for 4 hours. You’ll have a sweet pie dessert that will be hit with any peanut butter lovers among your family and friends!

Oreo Cookie Crust

I used my favorite store bought chocolate cookies to make the crust for this recipe. Oreos! Joy used a graham cracker crust in her recipe, but I knew that the peanut butter and chocolate combination would be hard to beat! One of the features I liked about Homemade Decadence is that Joy listed many pie crusts. All the recipes are designed to mix and match to work with the flavors you like. So that is one thing I appreciated about this recipe is being able to try a different crust!

Ingredients

• Peanut Butter
• Heavy Whipping Cream
• Cream Cheese
• Brown Sugar
• Salt
• Vanilla
• Oreos
• Sugar
• Butter 
• Powdered Sugar

How To Make No Bake Peanut Butter Cream Pie

Don’t have time to create your own Oreo cookie crust? You can buy an already made Oreo pie crust or chocolate pie crust at your local grocery store.  If chocolate isn’t your flavor, a graham cracker pie crust would also pair nicely with this peanut butter cream pie. You can find graham cracker pie crusts premade as well.

How to Make Peanut Butter Cream Pie

Make the Cookie Crust

First, make the chocolate cookie crust. Preheat your oven and get to mixing. In a bowl combine the Oreo cookie crumbs, sugar, and pinch of salt. Add the butter and stir with a fork until the mixture is thoroughly moistened. The mixture will have a crumbly texture. Dump the crumb mixture into a 9 inch pie dish and press the mixture along the bottom and sides of the dish. Put it in the oven for 12-15 minutes, baking until the crust is slightly browned. Once it’s done, let it cool before adding the filling. 

Make the Peanut Butter Filling

Next, assemble the peanut butter filling. Using an electric mixer with the whisk attachment, beat the cream until it holds soft peaks. Transfer to a medium bowl. 

Keep the same bowl from the mixer, but add the paddle attachment. Beat the cream cheese until smooth. Add the brown sugar, salt, and vanilla and beat well. Add in the peanut butter and beat until smooth. Take out the bowl from the mixer and fold in a quarter of the whipped cream. Continue to fold in the whipped cream a quarter at a time and fold in until the mixed, but still fluffy. Spoon the filling into your oreo crust. 

Make the Whipped Cream Topping

Next, you’ll make the whipped cream topping. Grab a clean bowl and use the whisk attachment on your electric mixer to beat the cream and confectioners sugar until it holds soft peaks. Add the whipped cream topping to the top of the pie. Cover the pie with plastic wrap and refrigerate for at least 4 hours before serving. 

Before serving the pie, add chopped peanut butter cups on top and drizzle with melted chocolate. Enjoy!

Expert Tips:

• Don’t use natural peanut butter for this. As much as I love it, it will be a bit runny for what you are trying to achieve. Also, be sure to use creamy peanut butter and not chunky peanut butter.
• When whipping heavy cream you want your mixing bowl and cream to both be cold.
• Don’t skip the refrigeration time, you want the pie to firm up in the refrigerator.
• To get clean cuts, clean your knife between each cut.
• Store this pie in an airtight container in the refrigerator.
• If you find you have too much and want to freeze some of the pie, it freezes well. Wrap in an airtight container and freeze for up to 3 months. When ready to enjoy thaw overnight in the refrigerator.

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Joy The Bakers, Peanut Butter Cream Pie

Print Recipe

Peanut Butter Cream Pie Recipe from Joy the Baker’s “Homemade Decadence.” Easy recipe for a fluffy, sweet peanut butter cream pie with a whipped cream topping and an Oreo cookie crust.

Prep Time:20 mins

Cook Time:12 mins

Ingredients

Filling

• 1 1/2 cups heavy cream
• 1 8 ounce package cream cheese, at room temperature
• 1/4 cup packed light brown sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 cup smooth all natural peanut butter

Chocolate Cookie Crust

• 2 cup chocolate wafer cookie crumbs
• 1 tablespoon sugar
• 5 tablespoons unsalted butter melted and cooled slightly

Whipped cream topping

• 1 1/2 cups heavy cream
• 1/4 cup confectioners’ sugar

Instructions

Chocolate Cookie Crust

• Preheat oven to 350°F.
• In a medium bowl, combine the cookie crumbs, sugar, and a pinch of salt. Add the butter and stir with a fork until the mixture is thoroughly moistened. The mixture will not form a dough ball, but will stay a crumbly texture.
• Dump the crumb mixture into a 9 inch pie dish and press the mixture along the bottom and sides of the dish.
• Bake until the crust is slightly browned, 12-15 minutes.
• Remove the pie dish from oven and let completely cool.

Filling

• In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until it holds soft peaks, 4-5 minutes. Transfer to a medium bowl.
• In the same bowl of the electric mixer, fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and pliable, about 3 minutes. Add the brown sugar, salt and vanilla extract and beat well. Beat in the peanut butter until smooth. Remove the bowl from the mixer and gently fold in a quarter of the whipped cream. Gently fold in another quarter of the whipped cream. Repeat twice with the remaining whipped cream until the mixture is well incorporated but still fluffy.
• Spoon the filling into the prepared crust.

Whipped cream topping

• In the clean bowl of an electric mixer fitted with the whisk attachment, beat the cream and confectioners sugar until it holds soft peaks, 4 to 5 minutes.
• Top the pie with the whipped cream mixture.
• Cover lightly with plastic wrap and refrigerate for at least 4 hours before serving.
• Just before serving, generously sprinkle with chopped peanut butter cups, and drizzle with melted chocolate.

Notes

Recipe Source: SerenaLissy.com

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Course: Dessert

Keyword: chocolate, Peanut Butter, Peanut Butter and Chocolate, Peanut Butter Cream Pie, Pie

Here are a few of our favorite peanut butter recipes:

• Peanut Butter Fudge Cups
• Peanut Butter Truffles
• Special K Bars

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