Prep: 15 Minutes
Cook: 7 Minutes
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.
Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!
The first time I tried this recipe I fell in love with this pie! I began an endless search a few months back to re-create a delicious peanut butter pie I’d had in Florida on a family vacation years ago. I tirelessly looked online for recipes that would create and evoke the same smooth and delicious texture I remembered so well. I also needed to have a chocolatey crunchy cookie based crust. However, I also had to have a decent amount of chocolate looked for ways to create the perfect ratio of peanut butter to chocolate for my liking.
After trying multiple recipes, I came across this one by the Pioneer Woman, Ree Drummond from the Food Network. Once I made it, I ended my search and never looked back! Food has always been a love of mine as it can be nostalgic and comforting. Food somehow has the ability to transport you to a different time and place, and bring back so many memories. Although this recipe is simple and nothing fancy it is delicious and really showcases the fact that good food can be simple and doesn’t require sophisticated equipment or years’ worth of culinary experience. So be my guest…. try it out and change accordingly!