Peanut Butter Pie

• servings: 12 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

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)

Directions

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
• Total Fat: 38 g
• Saturated Fat: 16 g
• Unsaturated Fat: 19 g
• Trans Fat: 0.2 g
• Cholesterol: 53 mg
• Sodium: 381 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 2 g
• Total Sugars: 29 g
• Protein: 10 g