The other day Stuart requested a peanut butter pie. This was a first. Firs time he’d asked for one, and first time I’d made one… ever! So not having much experience to go on made me scour the web for some recipes. Low and behold my faithful searcher Google pulled up a recipe by the Pioneer Woman. Of course I had to try that one because as we already know, her recipes rock! 😉
I didn’t have an oreo crust, nor was I going to put that much effort into making one. I don’t have a food processor either. But I did have a graham cracker crust handy, and I figured it would work just fine, and it did! Sometime I may try this recipe again and get an oreo crust, but I doubt that I’ll ever make my own.
Anyway, this recipe ended up being very delicious and rich and creaming and peanut buttery without being overly peanut buttery. You can find her recipe post with fabulous photos HERE.
But here’s the basic recipe too. It’s simple, comes together quickly and is yummy! If you come to my house for dinner sometime in the near future, I might just feed this to you for dessert! 😉
Peanut Butter Pie
(by The Pioneer Woman)
25 whole Oreos
4 Tablespoons Butter, Melted
PEANUT BUTTER FILLING:
1 cup Creamy Peanut Butter
1 package (8 Ounce) Softened Cream Cheese
1-1/4 cup Powdered Sugar
1 package (8 Ounce) Cool Whip, Thawed
Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow to cool completely.
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.