Peanut Butter Pie is a favorite at my house! When you have 15 over for Sunday lunch, it’s sometimes hard to come up with a dessert that everyone likes. Thankfully, this easy peanut butter pie is one we all love.
Contrary to popular belief, I don’t make a dessert every single day. Desserts are usually reserved for Sundays when the family comes over for lunch or for special occasions. Is today a special occasion? I think so!
While planning my Sunday lunch menu, I realized I had an Oreo pie crust left over from a post I did a couple of weeks ago. An Oreo crust adds a slight twist to this pie.
I normally use a graham cracker crust or a Nutter Butter cookie crust as the base. But, hey, peanut butter and chocolate are a match made in heaven and the Oreo crust added another layer of yumminess.
No Bake Peanut Butter Pie with Oreo Crust
In a mixing bowl, whip the softened cream cheese, peanut butter, and powdered sugar until smooth and fluffy. Fold in 1/2 of the whipped cream and spread the mixture into the pie crust.
Top with the remaining whipped cream and refrigerate for at least two hours. I always make this the night before I’m serving it.
If I’m hosting a large crowd for dinner, I double the recipe and make two pies. It’s just as easy to make two as it is to make one.
Serving Size 1 slice of pie
Amount Per Serving Calories 511Total Fat 37gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 13gCholesterol 29mgSodium 295mgCarbohydrates 40gFiber 2gSugar 28gProtein 7g
I like this peanut butter pie because it’s so easy to put together and it’s not overly sweet. The crust adds just the right amount of chocolate. The best part? It’s a no-bake pie so it’s perfect for spring and summer.
What’s your favorite springtime dessert?
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