Peanut Butter Pie


Destiny Evans

The combination of  milk chocolate, Oreo crumbs, and peanut butter melting in your mouth each bite you take!


Peanut Butter Pie

1 (14.3 oz) package whole Oreos (about 36 Oreos)

1 cup (16 tablespoons) butter, divided

1 1/2 cups + 2 tablespoons creamy peanut butter, divided 1 cup powdered sugar

1 cup chocolate chips

1/2 cup heavy whipping cream


Finely crush the Oreos with a food processor, blender, or in a Ziploc bag.

Stir crumbs together with 8 tablespoons melted butter until well combined.

Press into the bottom and sides of cupcake holders. Freeze crust for 10 minutes until set.

Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer.

Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in the freezer. Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl.

In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely

Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hours until ready to serve