Oreo Peanut Butter Pie Recipes
OREO PEANUT BUTTER PIE
Make and share this Oreo Peanut Butter Pie recipe from Food.com.
Provided by Ashley U
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix 22 crushed oreo cookies and butter in medium bowl for crust.
- Press firmly on bottom and sides of 9-inch pie plate.
- To toast peanuts, spread them in a single layer in a baking sheet. Bake at 350° for 5-10 minutes or until light golden, stirring once or twice.
- Beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy.
- Add peanut butter and milk; beat 2 minutes more or until smooth.
- Fold in whipped topping and 1 3/4 cups chopped cookies.
- Spread into pie crust.
- Sprinkle with remaining chopped cookies and peanuts.
- Refrigerate for 4-6 hours or overnight.
Nutrition Facts : Calories 630.3, Fat 42.2, SaturatedFat 17.2, Cholesterol 68.6, Sodium 426.2, Carbohydrate 58.4, Fiber 2.9, Sugar 39.1, Protein 10.2
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- Make the crust. Prepare the Oreo crust according to these instructions. After the crust has been pressed into the pie pan, move to the freezer for 15 minutes to allow the crust to fully set.
- Make the filling. While the crust chills, make the filling and whipped cream topping. In a food processor, blender, or using an electric mixer, combine together the peanut butter, heavy cream, cream cheese, confectioners sugar, vanilla extract, and salt. Pulse or beat together until smooth and well combined. Stir in the chopped Oreo cookies. Pour into the pie crust.
- Make the topping. Wipe out the food processor, blender, or mixer with a damp paper towel. Pour in the heavy cream, confectioners sugar, and vanilla extract and mix together or whip until soft or medium peaks form.
- Assemble the pie. Spread the whipped cream on top of the peanut butter layer. Decorate with whole or crushed Oreo cookies, along with drizzles of melted chocolate and peanut butter. Refrigerate the pie for 2-3 hours before serving.
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- Pulse the cookies in a food processor until finely ground. Pour in the melted butter and run the food processor for about 10 seconds, until the crumbs just start to come together. Scrape down the sides of the bowl if the butter appears to stick and pulse a couple more times.
- Transfer the cookie crumbs to the pie plate and with the bottom of a wide glass or measuring cup, press into the bottom and up the sides to the top of the plate, leveling out the top of the edges as best you can.
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