The BEST Peanut Butter Pie

Pregnancy has me craving things I would usually tell myself I don’t need on a week night like peanut butter pie. Normally, I would probably settle for a sweet treat we already had at home and make this for a special occasion, but I NEEDED this after I saw the picture on Pinterest.

Let me just say, this was amazing. It literally took no time at all! I kind of didn’t follow the direction in the order they were given, (you should follow them) and it still turned out delicious. Also, It looked nice enough I would serve it to friends. Which is a pretty big deal because I normally make desserts and they turn out totally wrong. Like the time I made cider donuts and they turned into bagels, and didn’t even taste kind of good.

So trust me, if I can make this you can too!

P.S. this is not my recipe. As I mentioned above, I don’t make good dessert usually. I got this recipe from HERE. Her name is Mandy and she has other wonderful recipes you should try!

Without anymore interruptions, here it is: THE BEST PEANUT BUTTER PIE


What you need:

  • 1 Oreo pie crust
  • 2 cups Heavy whipping cream
  • 1-3/4 cups Powdered Sugar, divided
  • 1 tsp. Vanilla
  • 8 oz. Cream Cheese, softened
  • 1-¾ cups Peanut Butter
  • 20 miniature Reese’s, coarsely chopped (I USED CHOCOLATE CHIPS)
  • Peanut Butter, melted (optional)
  • Hot fudge topping (optional) (I USED CHOCOLATE SYRUP)

How you make it:

  1. Using an electric mixer, whip together whipping cream, ¾ cup powdered sugar and vanilla until stiff peaks form. Set aside. (Okay, Here is where I didn’t follow instructions. I made the whipped cream second. You need it for the third step. Make it now. Do not be like me!)
  2. Cream together cream cheese, 1 cup powdered sugar, and peanut butter.
  3. Fold in half of the whipped cream.
  4. Pour into pie crust.
  5. Top with remaining whipped cream, chopped Reese’s, and peanut butter and hot fudge sauce if desired. (This is where I used chocolate chips and chocolate syrup instead, I think either way it will be amazing!)
  6. Chill until firm, about 4 hours. Store in the refrigerator. Enjoy! (I chilled mine for about 4 hours, and it was still a bit soft. Mind you it was a hot day and I kept getting into my fridge half way through to start dinner. Ours was much more firm the second day!)



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