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Rich and Creamy Peanut Butter Pie
Pie really is the king of the holiday desserts, and this Rich and Creamy Peanut Butter Pie is one of the very best. I always remember people’s reactions when they first taste this amazing pie. It’s so very delicious and sweet-tooth satisfying, but surprisingly easy to make.
I make the pie in a springform pan because it looks so amazing, but you can use a pie plate instead. You’ll find alternative ingredient amounts below the recipe if you’ll be using a pie plate.
It’s All About the Peanut Butter!
I use SKIPPY® Natural Creamy Peanut Butter Spread and it’s absolutely perfect! SKIPPY® Peanut Butter is my go-to peanut butter brand and I always know the flavor and creaminess will be exactly what I expect for snacking, lunches, and recipes.
The SKIPPY® Natural Creamy Peanut Butter Spread does not separate and require stirring like many natural peanut butters, which means it works well in this Rich and Creamy Peanut Butter Pie recipe.
I picked up SKIPPY® Creamy Peanut Butter and SKIPPY® Natural Creamy Peanut Butter Spread at Target.
Click the image below to add SKIPPY® Peanut Butter Spread to your Target cart!
How to Make Rich and Creamy Peanut Butter Pie
STEP 1: In a medium mixing bowl, combine the cookie crumbs and butter. Pour the cookie mixture into the bottom of a 10-inch springform pan and press to cover the bottom of the pan and slightly up the sides.
STEP 2: In a medium bowl, beat the cream cheese with an electric mixer until smooth. Add the SKIPPY® Natural Peanut Butter Spread, sugar, butter, and vanilla extract and mix well.
STEP 3: In another medium bowl, beat 2 cups of heavy whipping cream until thickened. Fold half of the whipped cream into the peanut butter mixture until combined.
Fold in the second half of the whipped cream and stir gently until smooth.
STEP 4: Scoop the peanut butter pie filling into the springform pan over the chocolate cookie crust and spread evenly with an offset spatula or the back of a spoon.
STEP 5: In a medium bowl, beat 1 cup of whipping cream, powdered sugar, and vanilla extract for the topping until thickened. Spoon the whipped cream over the top of the peanut butter pie, or use a piping bag with a decorative tip. If desired, sprinkle the top of the whipped cream with crushed chocolate sandwich cookies.
STEP 6: Refrigerate or freeze for at least 3 hours before serving until the pie is firm and easy to slice. Run a butter knife around the edges of the springform pan then open the pan and remove the side. Slice the pie and serve drizzled with hot fudge sauce.
Tip: The pie is really delicious when soft, but impossible to slice a nice piece. Be sure to not skip the refrigeration step. I like to freeze my pie to be sure it sets well and is easy to slice. Once the pieces are cut, the pie softens quickly at room temperature.
Be sure to click here to find SKIPPY® Peanut Butter Spread at Target to be ready to make this recipe! You can save $0.55 on the purchase of any two (2) SKIPPY® Peanut Butter Spreads starting 12/7 through 12/31 or while supplies last.
PrintRich and Creamy Peanut Butter Pie
- Total Time: 2 hours, 25 minutes
- Yield: 12 slices 1x
Ingredients
- 35 chocolate sandwich cookies with cream filling, crushed to fine crumbs
- 5 tablespoons butter, melted
- 16 ounces (2 8-ounce packages) cream cheese, softened
- 2 cups SKIPPY® Natural Creamy Peanut Butter Spread
- 2 cups granulated sugar
- 3 tablespoons butter, softened
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon crushed chocolate sandwich cookies, optional
- Hot fudge sauce, optional
Instructions
- In a medium mixing bowl, combine the cookie crumbs and butter. Pour the cookie mixture into the bottom of a 10-inch springform pan and press to cover the bottom of the pan and slightly up the sides.
- In a medium bowl, beat the cream cheese with an electric mixer until smooth. Add the peanut butter spread, sugar, butter, and vanilla extract and mix well.
- In another medium bowl, beat 2 cups of heavy whipping cream until thickened. Fold half of the whipped cream into the peanut butter mixture until combined. Fold in the second half of the whipped cream and stir gently until smooth.
- Scoop the peanut butter pie filling into the springform pan over the chocolate cookie crust and spread evenly with an offset spatula or the back of a spoon.
- In a medium bowl, beat 1 cup of whipping cream, powdered sugar, and vanilla extract for the topping until thickened. Spoon the whipped cream over the top of the peanut butter pie, or use a piping bag with a decorative tip. If desired, sprinkle the top of the whipped cream with crushed chocolate sandwich cookies.
- Refrigerate or freeze for at least 3 hours before serving until the pie is firm and easy to slice. Run a butter knife around the edges of the springform pan then open the pan and remove the side. Slice the pie and serve drizzled with hot fudge sauce.
Notes
If using a pie plate: Reduce the chocolate sandwich cookies down to 24 and use 4 tablespoons of butter to make the crust. Reduce the rest of the peanut butter pie filling ingredients by half. This will be the right measurements for a 9-inch pie plate.
Tip: The pie is really delicious when soft, but impossible to slice a nice piece. Be sure to not skip the refrigeration step. I like to freeze my pie to be sure it sets well and is easy to slice. Once the pieces are cut, the pie softens quickly at room temperature.
- Prep Time: 25 minutes
- Category: Dessert
- Cuisine: American
Keywords: peanut butter, pie, cheesecake
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