½ cup chopped peanuts
¼ cup chocolate syrup optional
¼ cup butterscotch syrup optional
Instructions
Grease a 9-inch pie plate. Crush Oreo cookies in a food processor or blender. In a small bowl, stir cookie crumbs with melted butter. Press evenly into the bottom and up the side of the pie pan. Refrigerate for 30 minutes.
Using a hand or stand mixer, beat the whipping cream and 2 tablespoons powdered sugar on medium until stiff peaks form. Set aside for several minutes.
Using a hand or stand mixer, beat cream cheese until smooth and lump-free. Add peanut butter, 1/2 cup powdered sugar, and vanilla extract; beat until smooth and creamy. Scrap down the sides and beater several times. Using a spatula, gently fold the whipping cream into the peanut butter mixture. Spoon into cooled pie crust.
Top with chopped peanuts. If desired, drizzle with chocolate and butterscotch syrup. Chill in the fridge for at least 2 hours or freeze. This pie is delicious both refrigerated and frozen.
Notes
Chill the chocolate Oreo crust for at least 30 minutes.
This pie is made with homemade whipped topping versus cool whip. It only takes a few minutes, and it tastes so much better.
Soften the cream cheese to make it easier to beat smooth and creamy.
Finely chop the peanuts and sprinkle them over the top.
If desired, drizzle with chocolate and/or butterscotch syrup.
Chill the pie for at least 2 hours before serving or freeze and serve frozen. It is delicious both ways.
Store the Peanut Butter Pie covered in the refrigerator or freezer until ready to serve and store all leftovers in the fridge as well.
Nutrition
Calories: 700kcal | Carbohydrates: 56g | Protein: 11g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 325mg | Potassium: 340mg | Fiber: 3g | Sugar: 39g | Vitamin A: 1038IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 5mg
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