I’m a lover of peanut butter and I crave it regularly…as highlighted through some recent posts, my PB Brownies…and my Double Peanut Butter Cup Ice Cream Sandwiches. Here’s another way I’m getting my fix…
Also, this pie is dead simple. If you want to skip the baking altogether, just use a premade chocolate wafer or graham cracker crust.
Peanut Butter Pie
- 2 rows of Oreo cookies, crushed into crumbs or gluten-free chocolate wafer crumbs (about 1 2/3 cup)
- 4 Tbsp melted butter
- 1 cup whipping cream
- 8 oz. cream cheese
- 1 1/4 cup peanut butter
- 3/4 cup brown sugar
- 1 tsp vanilla
- 1 Tbsp rum
Mix the melted butter into the crumbs and press into the bottom of a pie plate. Bake for 10-12 minutes at 325°F until crisp. Cool at room temperature.
Using a stand up mixer, whip the cream until stiff peaks are formed. Transfer into another bowl. Place the cream cheese and peanut butter into the bowl of the stand up mixer and beat until combined. Add the sugar, vanilla and rum and beat until light and fluffy. Gently fold in the whipped cream and pour into the pie shell.
Freeze for at least an hour. Remove from fridge 15 minutes before slicing and serving.