Sweets & Desserts

Peanut butter and cream cheese pie

You don’t need an oven to make this pie because there is absolutely no baking involved. You don’t even need special equipment. An electric mixer is handy but a wire whisk will do the job too although the process will take longer and your arm muscles will get more exercise as well. Not necessarily a bad thing so it’s up to you whether you want to do everything by hand.

casaveneracion.com A slice of peanut butter and cream cheese pie

The crust is made with crushed Oreo cookies and the filling is a mixture of cream cheese, peanut butter, cream and powdered sugar. The original pie recipe is from The Pioneer Woman but I had to make some changes to accommodate family preferences. My husband, Speedy, did want the crust to be too thick so I reduced the amount of Oreo cookies. The filling in the original recipe did not look like it would fill my pie dish to the brim (especially considering the thinner crust) so I added and subtracted here and there. The sinful addition of chocolate morsels? My idea. Guilty.


For the crust:

21 Oreo cookies (that’s 21 whole cookies, NOT 21 halves)
1/4 c. of butter

For the filling:

500 g. of cream cheese, at room temperature
340 g. of creamy peanut butter
1-1/2 c. of powdered sugar
1/2 c. of cream
a pinch of salt

For the topping:

1/4 c. of chocolate morsels (sweet or semi-sweet)

You can crush the Oreo cookies in a food processor, I don’t have one, so I did it the old fashioned way.

casaveneracion.com Oreo cookies

I placed the Oreos, in batches, on a chopping board.

casaveneracion.com Crush Oreo cookies

And crushed them by rolling them over with a rolling pin. I kept rolling back and forth until no large pieces remained and all the white cookie filling was no longer visible having been incorporated into the dark mass of chocolate cookies.

casaveneracion.com Crushed Oreo cookies

After processing each batch, I dumped the crushed Oreos into a glass pie plate.

casaveneracion.com Melted butter

I poured in the melted butter…

casaveneracion.com Pie crust

… Mixed everything together then, using my fingers, pressed the mixture into the bottom and up the sides of the pie dish.

Then, I covered the dish with cling wrap and placed it in the freezer. Reason for freezing? To solidify the butter and harden the crust to prevent it from falling apart when the filling is spread over it.

casaveneracion.com Cream cheese

Place the cream cheese in a bowl.

casaveneracion.com Beat cream cheese

I used a hand mixer to beat the cheese until light and soft.

casaveneracion.com Add cream

I added the cream and beat them together just until blended.

casaveneracion.com Add peanut butter

Next, I added the peanut butter to the cream and cream cheese mixture…

casaveneracion.com Mix until smooth

… And the powdered sugar and salt as well. Oven medium speed, I mixed everything until smooth and no streaks of white or brown remained.

casaveneracion.com Pie filling

There’s the pie filling. So, I took the crust-lined pie dish from the freezer and… This is the part where you need to click the link to page three to see how I assembled the pie.

casaveneracion.com Pour filling on crust

Into the chilled crust went the pie filling.

casaveneracion.com Spread evenly

I used a spatula to evenly spread the filling over the crust.

casaveneracion.com Sprinkle chocolate morsels

Then, I sprinkled the chocolate morsels on top.

casaveneracion.com A slice of peanut butter and cream cheese pie

Now, here’s the thing. The pie is actually ready at this point but the filling is much to soft to hold shape. I chilled the pie for two hours then realized I should have waited an hour or so longer. If you don’t mind soft pie filling, go ahead and serve the pie right after assembling it. But for best results, it’s worth the few hours’ wait. Delicious. Superlative.

To Top