Recipe: Peanut Butter Cream Pie

Happy Pi Day! I’m always down for cookies, ice cream is my jam, cake only on special occasions, and pie very seldomly. I’m not sure why that is since pie is amazing. Sometimes crusty pies seem really heavy I think. I prefer ice box, or no bake, pies like lemon chiffon, pudding pie, or this one I came up with today. Either way, pie deserves to be celebrated!!

Domestocrat’s Peanut Butter Cream Pie (adapted from The Candid Appetite/Joy The Baker)
For the crust:
24 chocolate and vanilla cream cookies/Oreos/Joe-Joe’s
1/4 cup butter, melted
For the filling:
16 oz. heavy whipping cream
1/2 cup + 2 tbsp. brown sugar
8 oz. cream cheese (I used the brick kind, light, at room temperature)
1 cup creamy peanut butter
1 tsp. vanilla
Pinch of salt
2 tbsp. water
1/4 cup powdered sugar
Chocolate sprinkles for a fun garnish

I’m obsessed with Trader Joe’s Joe-Joe’s cookies. Obviously they are an Oreo knock-off but I actually prefer these. They are sweet and have the perfect ratio of cookie to cream filling. They also have delicious vanilla bean flecks in the cream. And during the holidays they have a peppermint version that is insanely good. So, that said, I decided to make my pie crust with these instead of a traditional graham crust. I think the chocolate compliments the peanut butter much better!

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Pulse the cookies in a food processor until they are ground up into a sand-like consistency. Pour in the melted butter and pulse again until fully combined. The crust should be damp to the touch with no crumbs left behind.

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Press the crust mixture into a pie plate, making sure the bottom and sides are an even layer. If the crust varies in thickness, it won’t be able to support the filling (true of any pie). Use your fingers to meticulously pack down the crust and even out any too-thick or too-thin spots. Put the pie crust in the fridge to chill while you make the rest of the pie (minimum 20 minutes).

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Next, get the whipped cream and 2 tbsp. brown sugar going in a stand mixer or bowl with a hand mixer. You’re looking for very stiff peaks here since the cream needs to hold up in two applications with this pie. When this beats up, you’ll have about 2.5-3 cups of whipped cream. When it’s done, set it aside.

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On to the peanut butter filling! Basically this is peanut butter cheesecake. In a stand mixer or large bowl, beat together the cream cheese, peanut butter, 1/2 cup brown sugar, salt, and vanilla. The mixture should be tight but not crumbly and not creamy. If you’re having a hard time getting it to come together, add a little water like I did.

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Take 2 cups of the whipped cream and beat it into the peanut butter filling. You’re looking for the mixture to smooth out, fluff up in volume, and go from dense to light/airy. Taste the mixture and adjust the sugar, adding one tsp. at a time, if you prefer more.

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This is also a good time to add the powdered sugar to the whipped cream and whip until combined. Taste that as well before putting on the pie, and increase the sugar if you prefer the whipped cream to be sweeter.

Take the pie crust out of the fridge and pour in the peanut butter filling. Smooth out on the top to create an even layer.

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Next, add the finished whipped cream and any toppings you like. I prefer these simple, but delicious, chocolate sprinkles but you could add peanuts, pretzels, chopped up peanut butter cups, peanut butter chips – the possibilities are endless!

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Put the pie back in the fridge and chill for 2 hours prior to serving.

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When it’s set up, cut into wedges and serve! This pie is creamy, dense, sweet and savory, and perfect for any peanut butter lover. It’s easy start to finish and no bake to boot. Definitely a new staple in our house and the perfect way to celebrate Pi Day!

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Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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