Peanut Butter Pie
Peanut Butter Pie couldn’t be easier or more delicious. Top it with mini peanut butter cups, whipped cream, and chocolate sauce for one seriously decadent dessert.
Ingredients:
25 whole Oreo cookies, crushed in a food processor until they form fine crumbs
4 tablespoons Challenge unsalted butter, melted
1 cup heavy cream
8 ounces Challenge cream cheese, room temperature
1 cup creamy peanut butter
1 cup powdered sugar, sifted
2 teaspoons pure vanilla
additional whipped cream for topping, optional
mini peanut butter cups, optional
chocolate sauce, optional
Directions:
1 Preheat oven to 350°F.
2 Mix together the Oreo crumbs and melted butter. Press the crumbs into the bottom and 1 inch up the sides of a 9-inch springform pan.
3 Bake for 10 minutes and cool completely on a wire rack.
4 In a stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer the whipped cream to another large bowl and set aside.
5 Change the whisk attachment to the paddle attachment and beat the cream cheese and peanut butter at medium-high speed for 2 minutes.
6 Add in powdered sugar and vanilla and beat an additional 2 minutes.
7 Use a rubber spatula to fold the peanut butter mixture into the whipped cream until combined and no streaks remain.
8 Spoon the filling into the cooled cookie crust, cover and refrigerate for at least 4 hours.
9 Just before serving top with whipped cream, mini peanut butter cups and chocolate sauce.
