Creamy Peanut Butter Pie-Recipe

Light and Creamy Peanut Butter Pie

What makes this Peanut Butter Pie so creamy and dreamy?  The original recipe called for a non-dairy topping to mix into the filling, but I decided to whip up some heavy cream.  I whipped up the heavy cream with a little sugar and added it to the creamed cream cheese and peanut butter to make an extra light and fluffy filling.  The filling on top of the Oreo crust, Reeses mini pieces, and the heavy whipped cream topping make this a dessert you will not forget.  I love adding the Reese Pieces during the fall, but I have also added chopped Reese Cups or peanuts to decorate the top of the pie.

If you are looking for an easy pie that you do not have to bake, try this Light and Fluffy Peanut Butter PIe.  We really enjoy it.

PEANUT BUTTER PIE – Adapted from Humana Hospital Cookbook – East Montgomery 1987 – I used a 9-1/2 inch pie plate.  I substituted whipped heavy cream instead of a non-dairy topping.

• 1-1/2 cups heavy cream
• 1/4 cup sugar
• 1 cup creamy peanut butter
• 8 ounces cream cheese, soften
• 1 cup confectioners sugar
• 1 – 10 ounce pack Reese’s mini pieces

OREO CRUST -  This Oreo crust is delicious with the peanut butter filling but another option I have tried is a brownie mix (small box – mix according to directions on package)baked in the bottom of the pie plate for the crust.  You cannot go wrong with either option.

• 20  crushed Oreo’s
• 4 TB melted butter

Add the crushed Oreos and melted butter together and pack into the bottom of the pie plate. Bake at 350 degrees for 12 minutes.  Completely cool the crust before adding the peanut butter pie filling. 

Fold the heavy cream into the peanut butter mixture and layer in the bottom of the oreo pie crust.

Whip the heavy whipping cream with sugar.

Cream the peanut butter, cream cheese and powdered sugar until creamy.

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