Peanut Butter Pie

• portions: 12 servings
• temps actif: 20 minutes
• temps total: 20 minutes

Ingrédients

12 ounces cream cheese (, softened)

1 1/4 cups creamy peanut butter

1 1/4 cups powdered sugar

1 1/4 cups heavy whipping cream

1 1/2 teaspoons vanilla extract

Topping Ideas: crushed candies, mini Reese’s peanut butter cups, chocolate and peanut butter chips

30 Oreo cookies (, whole)

6 Tablespoons butter (, melted)

Instructions

Oreo Crust: Place Oreo cookies in a food processor and pulse until small crumbs. Stir in the melted butter. Press the mixture into a deep dish* 9.5-inch pie plate, pressing firmly into the bottom and up the sides of the dish. Refrigerate crust for 1 hour (or freeze for 20-30 minutes) before adding filling.

Peanut Butter Pie Filling: In a mixing bowl beat together the cream cheese and peanut butter until smooth. Add powdered sugar and vanilla and mix well, until smooth. Add heavy cream to a separate mixing bowl and beat with mixers until stiff peaks. Fold in the whipped cream to the peanut butter mixture until combined.

Chill: Pour filling into cooled pie shell and cover gently with plastic wrap. Refrigerate for at least 4 hours, or overnight, before serving.

Serve: If desired, serve with additional whipped cream on top, sprinkled with crushed candy or candy bars.

Nutrition

• Calories: 532 kcal
• Lipides Totaux: 38 g
• Lipides Saturés: 16 g
• Lipides Insaturés: 19 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 53 mg
• Sodium: 381 mg
• Glucides Totaux: 42 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 29 g
• Protéines: 10 g