Chocolate Peanut Butter Pie
What’s the perfect way to end any holiday meal? With pie, of course!
Baking pies can be challenging and time consuming even for the most experienced baker. With these five ingredient (not including water, oil, salt, and pepper) pie recipes, we have taken some shortcuts that will save time without sacrificing flavor.
- Vegetable oil
- 1 8-ounce bag gluten-free chocolate sandwich cookies (such as KinniToos)
- 3 cups heavy cream divided
- 1 8-ounce package cream cheese at room temperature
- 1 cup creamy peanut butter
- 1 cup plus 1 tablespoon powdered sugar divided
Lightly brush or spray a 9-inch pie pan with oil.
Place the cookies in the bowl of a food processor (do not scrape out the filling) and process until they become fine crumbs. If you don’t have a food processor, you can put the cookies in a large food storage bag and crush the cookies with a rolling pin. Remove and reserve about ¼ cup of cookie crumbs for topping the pie. Add 2 tablespoons oil to the remaining cookie crumbs, mix well, and press the mixture firmly into the prepared pan.
Whip 2 cups heavy cream until stiff peaks form. Remove the cream from the bowl, add the cream cheese and peanut butter and beat until fully combined and smooth. Beat in 1 cup powdered sugar. Fold in the whipped cream in three batches. Put the mixture into the prepared crust, cover with plastic wrap, and refrigerate for 2 hours or overnight.
Whip the remaining 1 cup heavy cream with 1 tablespoon powdered sugar until stiff peaks form. Spread the cream over the pie, sprinkle on the reserved cookie crumbs, and serve or refrigerate until serving time. Can be made several hours ahead.
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