No Oven Required Decadent Peanut Butter Pie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder + sugar

Dark chocolate has less sugar and can be healthier.

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat, while ricotta is often less expensive.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is a less processed option.

Place 24 Oreo sandwich cookies in a food processor and pulse until they form fine crumbs, including the filling.

Add 5 tablespoons of melted butter to the cookie crumbs and pulse until fully incorporated.

Pour the cookie crumb mixture into a 9.5 inch or 10 inch pie plate and press firmly into the bottom and up the sides using a spoon and fingers.

Refrigerate or freeze the crust while preparing the filling.

In a large bowl, add 12 ounces of softened cream cheese and 1.5 cups of creamy peanut butter and mix with an electric mixer until smooth.

Add 1 cup of powdered sugar and 1 teaspoon of vanilla extract, mixing by hand initially to avoid mess, then use the electric mixer to combine.

In a separate large bowl, add 1.5 cups of cold heavy cream and the remaining 1.25 cups of powdered sugar, mixing on low speed to combine before increasing to high speed until stiff peaks form.

Gently fold the whipped cream into the peanut butter mixture using a spatula, then mix on low speed until fully combined.

Pour the peanut butter filling into the prepared pie crust and smooth the surface with a spatula.

Chill the pie in the refrigerator for 4 to 6 hours or overnight, or freeze for about 3 hours for a firmer consistency before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens