Peanut Butter Cup Pie

Brandi Kirkpatrick

By
@IdGirl25

So, my brother asked me to make a dessert at the last second. This was one I found on the Kevin and Amanda blog, but I had to change a few things because that's just how I roll. I wanted the PB filling to be more creamy so I added a little of the heavy whipping cream. Also, I did the ganache a little different on my attempt, but went back to the original version because it was easier.


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Serves:

12

Prep:

1 Hr 15 Min

Method:

No-Cook or Other

Ingredients

1 (14.3 oz) package whole oreos
1 cup butter, divided
1-1/2 cups + 2 tablespoons creamy peanut butter, divided
1 cup powdered sugar
1 cup chocolate chips
8 oz heavy wipping cream, divided

Directions Step-By-Step

1
Finely crush the Oreos with a food processor/blender (or bash in a Ziploc until very fine). Stir crumbs together with 1/4 cup (1 stick) melted butter until well combined. Press into the bottom and up the sides of a pie pan. Freeze crust for 10 minutes until set.
2
Add 3/4 cup of softened butter, 1-1/2 cups peanut butter, powdered sugar, and 1/4 cup heavy whipping cream to large mixing bowl. Mix at low speed until smooth and creamy. Spoon the peanut butter mixture over the crust, smooth. Place back in freezer.
3
Place the chocolate chips and remaining peanut butter into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil (watch very carefully or it will boil out of the pot). When the cream has come to a boil, pour over the chocolate and peanut butter. Let sit for about 5 minutes. Whisk until everything is melted and smooth. Pour the chocolate mixture over the peanut butter mixture (to the edge). Refrigerate, covered at least 1 hour or until ready to serve.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids