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