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    Home » Recipes » Pies & Tarts

    Peanut Butter Pie (No-Bake)

    17 April 2022 by Becky at Fikabröd Leave a Comment

    Yield: 8 servings (one 9-inch pie)

    Ingredients

    Oreo Crust:

    • 24 Oreos
    • pinch of kosher salt
    • 4 Tbsp (57g) unsalted butter, melted

    Peanut Butter Filling:

    • 8 ounces (227g) full-fat cream cheese, room temperature
    • 1 cup (270g) creamy peanut butter*
    • ¾ cup (85g) confectioners’ sugar
    • ½ tsp salt
    • 2 tsp vanilla extract
    • 1 cup (227g) heavy cream, cold

    Whipped Cream:

    • ¾ cup (170g) heavy cream, cold
    • 3 Tbsp (43g) sour cream, cold
    • 1 Tbsp confectioners’ sugar
    • ½ tsp vanilla extract

    Topping Ideas:

    • Reese’s Minis Peanut Butter Cups (They’re so tiny and cute!)
    • chopped Reese’s Peanut Butter Cups
    • chopped Butterfingers
    • toasted peanuts
    • chocolate chips

    *We used Jif Natural Creamy Peanut Butter.

    Directions

    1. Blitz Oreos in food processor until they turn into crumbs. Add salt and melted butter. Pulse to combine.
    2. Press crust mixture evenly into bottom and up sides of a 9-inch pie pan. Refrigerate until set (about 30 minutes).
    3. Place metal mixer bowl and whisk attachment in freezer.
    4. Wash (or simply wipe out) your food processor bowl and blade. Place cream cheese, peanut butter, confectioners’ sugar, salt, and vanilla in bowl and blitz until thoroughly combined.
    5. In the chilly bowl of a stand mixer fitted with cold whisk attachment, whip heavy cream until stiff peaks form.
    6. Add about a quarter of the peanut butter mixture to the whipped cream, gently folding it in with a silicone spatula. Add another quarter and fold in. Continue until all peanut butter mixture has been incorporated and the mixture is no longer streaky.
    7. Spread peanut butter filling into prepared pie crust, smoothing top with an offset spatula or back of a spoon. Place pie in fridge.
    8. Wash mixer bowl and whisk attachment with cold water; dry thoroughly.
    9. Whip heavy cream, sour cream, confectioners’ sugar, and vanilla until stiff peaks form.
      NOTE: The extra fat and acid from the sour cream helps stabilize the whipped cream so that you can prepare this entire pie in advance. We made our pie on a Saturday night and served it on Sunday evening! But feel free to emit the sour cream if you’d prefer to make the whipped cream immediately prior to serving the pie.
    10. Refrigerate pie for 30–60 minutes before adding more toppings. (We used Reese’s Minis Peanut Butter Cups, chopped Reese’s Peanut Butter Cups, edible gold stars, and gold luster dust.)
    11. Refrigerate pie for 3 hours or overnight.

    Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!

    Adapted from: The View from Great Island (who adapted her recipe from Southern Living)
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    Primary Sidebar

    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

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