This easy peanut butter pie is light and fluffy with a creamy cool whip-peanut butter filling and a crisp oreo cookie crust. This pie needs to be made in advance so it’s perfect for holidays or cookouts!
INGREDIENTS
- 1 9” store-bought Oreo Pie Crust
- 1 brick 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- 1 container 8 ounces Cool Whip
- Shaved chocolate and chopped peanuts for garnish (optional)
INSTRUCTIONS
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In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the softened cream cheese, creamy peanut butter, and powdered sugar until smooth and combined.
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Add half of the cool whip and mix on low speed until combined.
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Fold in the remaining cool whip using a rubber spatula, making sure to mix gently so you don’t deflate the cool whip too much.
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Transfer the filling to the cooled pie crust and smooth the top.
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Place the pie in the freezer for 2 hours, or until it is set. Allow the pie to sit at room temperature for 5 minutes before slicing.
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Enjoy immediately garnished with a sprinkle of shaved chocolate or chopped peanuts.
NOTES
Optional step at the beginning: Preheat your oven to 350°F (175°C). Brush the inside of the Oreo Pie Crust with one whisked egg white. Place the pie crust on a baking sheet and bake it for 10 minutes. Allow the pie crust to cool completely before filling. This will create a seal and help the crust stay together and prevent it from becoming soggy but it is optional so you can skip this step if you would like a totally no-bake pie!
NUTRITION
Serving: 1gCalories: 355kcalCarbohydrates: 30gProtein: 10gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 27mgSodium: 301mgFiber: 2gSugar: 15g