Awesome Peanut Butter Pie
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melted unsalted butter
(heaping) creamy peanut butter
cream cheese, room temp.
sifted confectioner's sugar
container cool whip, thawed
Preheat the oven to 350°.
Place 26 Oreo cookies into a food processor.Cover, and pulse cookies until the white filling has completely incorporated into the chocolate.
Drizzle the melted butter over the crumbs in processor. Pulse 5 times, just to evenly moisten crumbs.
Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish.
Bake in preheated oven to “set’ the crust, 5 to 7minutes. The remove from oven and set aside to cool crust completely on a wire rack.
In a mixing bowl add the peanut butter and package of softened cream cheese.
Whip the peanut butter and cream cheese together until smooth. Turn mixer off, scrape the sides of the bowl.
Add the sifted confectioner sugar and mix until well combined and fluffy.
Next, add 8 oz. of the Cool Whip and mix on HIGH a few minutes, until the mixture is really, really fluffy.
Pour the peanut butter filling into the chocolate cookie crust. Using a knife or spatula, spread out the filling- to even out the top.
Refrigerate uncovered about 3 hours or until set.
Remove the pie from the refrigerate and spread the remaining Cool Whip evenly over top.
In a food processor, combine and pulse together ½ cup chocolate chips and ½ cup peanut butter chips, resembling coarse crumbs.
Sprinkle mixture over top of the Cool Whip.Place the peanut butter pie back into the refrigerate uncovered about 8 hours or until set. The longer pie sets, the better the flavor!!!