Description
Creamy Peanut Butter Pie with a crunchy chocolate cookie crust. This simple dessert features a rich peanut butter mousse filling and requires minimal baking time. It is perfect for any gathering.
Ingredients
- 30 chocolate sandwich cookies
- 5 tablespoons unsalted butter, melted
- 8 ounces block cream cheese, softened
- 1 cup creamy peanut butter
- 3/4 cup powdered sugar
- 8 ounces frozen whipped topping, thawed
- 6 mini chocolate peanut butter cups, chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Coat a 9-inch pie dish lightly with nonstick baking spray.
- Place the chocolate sandwich cookies into a food processor and pulse until they become fine crumbs.
- Pour the melted unsalted butter over the crumbs and pulse again until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of the prepared pie dish using the bottom of a measuring cup to pack it down.
- Bake the crust for 10 minutes to set, then place it on a wire rack to cool completely.
- Beat the softened cream cheese and creamy peanut butter in a large bowl with an electric hand mixer until smooth and uniform.
- Add the powdered sugar to the bowl and mix on low speed until fully incorporated.
- Fold the thawed whipped topping gently into the peanut butter mixture using a silicone spatula until no white streaks remain.
- Spread the filling evenly into the cooled crust and smooth the top.
- Sprinkle the chopped mini chocolate peanut butter cups over the surface of the pie.
- Cover loosely and refrigerate for at least 4 hours to allow the filling to firm up before slicing.
Notes
- Keep this dairy-based pie refrigerated at 40 degrees Fahrenheit or below when not serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake filling, Baked crust
- Cuisine: American