Joy The Bakers, Peanut Butter Cream Pie
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.
Servings: 8 Makes one 9-inch pie
Calories: 807kcal
Ingredients
Filling
- 1 ½ cups heavy cream
- 1 8 ounce package cream cheese, at room temperature
- ¼ cup packed light brown sugar
- ¼ 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 ½ cups heavy cream
- ¼ 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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Nutrition
Serving: 1Serving | Calories: 807kcal | Carbohydrates: 53g | Protein: 16g | Fat: 64g | Saturated Fat: 31g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 592mg | Potassium: 451mg | Fiber: 3g | Sugar: 32g | Vitamin A: 1546IU | Vitamin C: 1mg | Calcium: 190mg | Iron: 6mg