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Creamy Peanut Butter Pie Recipe – Easy Chocolate Cookie Crust Dessert

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This creamy peanut butter pie features a silky peanut butter filling blended with cream cheese and whipped topping, nestled in a crunchy chocolate cookie crust. It’s a quick, crowd-pleasing dessert that’s perfect for any occasion and easily customizable for dietary needs.

Ingredients

Scale
  • 24 chocolate sandwich cookies (like Oreos, about 270g), crushed
  • 5 tablespoons unsalted butter, melted
  • 1 cup creamy peanut butter
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whipped topping (like Cool Whip, thawed)
  • Optional: 1/2 cup heavy cream, whipped to soft peaks (for garnish)
  • Optional: Chocolate shavings, mini chocolate chips, or chopped salted peanuts
  • Optional: Drizzle of melted chocolate or peanut butter

Instructions

  1. Place chocolate sandwich cookies in a food processor and pulse until fine crumbs form. Transfer crumbs to a mixing bowl and stir in melted butter until evenly moistened.
  2. Pour the cookie mixture into a 9-inch pie plate. Firmly press crumbs into the bottom and up the sides for an even layer. Freeze the crust for 15 minutes to set.
  3. In a large bowl, beat cream cheese with peanut butter using a hand mixer on medium speed until smooth and fluffy, about 2 minutes.
  4. Add powdered sugar and vanilla extract. Beat again until fully combined and creamy.
  5. Gently fold in whipped topping using a rubber spatula until just blended and mousse-like.
  6. Remove the crust from the freezer. Spoon the peanut butter filling into the crust, smoothing the top with a spatula.
  7. Cover the pie loosely with plastic wrap or foil. Refrigerate for at least 4 hours, or until set. Overnight chilling is best.
  8. Just before serving, decorate with whipped cream, chocolate shavings, mini chips, or chopped peanuts as desired. Drizzle with melted chocolate or peanut butter if desired.
  9. Slice with a sharp knife dipped in hot water and wiped dry between cuts. Serve chilled.

Notes

For best results, chill the pie overnight for easy slicing. Use room temperature cream cheese and peanut butter for a smooth filling. Gluten-free and vegan adaptations are easy with ingredient swaps. Overmixing the filling can make it dense; gently fold for a mousse-like texture. The pie can be made ahead and stored in the fridge for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: peanut butter pie, chocolate cookie crust, easy dessert, no bake, creamy pie, potluck, make ahead, kid friendly, comfort food

Find it online: https://bitematrix.com/creamy-peanut-butter-pie-recipe-easy-chocolate-cookie-crust-dessert/