Decadent Peanut Butter Cookie Pie: A Creamy, Nutty Delight
If you’re a fan of rich, creamy desserts with a nutty twist, this Peanut Butter Cookie Pie is about to become your new obsession. This no-fuss, no-bake-inspired pie (with a quick crust bake) combines the nostalgic flavor of peanut butter sandwich cookies with a velvety cream cheese filling and a cloud-like whipped cream texture. Perfect for potlucks, family gatherings, or a cozy night in, this dessert is as indulgent as it is easy to make. With a buttery cookie crust, a luscious peanut butter filling, and a sprinkle of cookie crumbles for crunch, every bite is a celebration of flavor and texture. Let’s dive into crafting this irresistible treat!
Ingredients
For the Cookie Crust:
- 2 cups crushed peanut butter sandwich cookies (approximately 22–26 cookies, depending on size; Nutter Butter or a similar brand works wonderfully)
- 5 tablespoons unsalted butter, melted (for a rich, cohesive crust)
For the Creamy Peanut Butter Filling:
- 8 ounces cream cheese, softened to room temperature (for a smooth, lump-free filling)
- 1 cup powdered sugar, sifted for a silky texture
- 1 cup smooth peanut butter (use a creamy, high-quality brand for best results; natural peanut butter may separate)
- 1 teaspoon pure vanilla extract (to enhance the nutty and sweet flavors)
- 1 1/2 cups heavy whipping cream, chilled and whipped to stiff peaks (for a light, airy filling)
For the Topping:
- 1/4 cup crushed peanut butter sandwich cookies (for a delightful crunchy garnish)
- 1/4 cup semi-sweet chocolate chips, melted (optional, for a decadent drizzle)
Equipment Needed
- 9-inch pie dish
- Food processor or resealable bag and rolling pin (for crushing cookies)
- Mixing bowls
- Electric mixer or stand mixer (for whipping cream and mixing filling)
- Spatula (for folding and spreading)
- Oven (for baking the crust)
- Refrigerator (for chilling the pie)
Instructions
Step 1: Prepare the Peanut Butter Cookie Crust
- Preheat the oven to 350°F (175°C) to ensure it’s ready for baking the crust.
- Crush the cookies: Place about 22–26 peanut butter sandwich cookies in a food processor and pulse until they form fine crumbs. Alternatively, place the cookies in a resealable plastic bag and crush them with a rolling pin until you achieve a uniform, crumbly texture. Aim for 2 cups of crumbs for the perfect crust thickness.
- Combine with butter: In a medium mixing bowl, combine the crushed cookies with 5 tablespoons of melted unsalted butter. Stir until the mixture resembles wet sand and holds together when pressed.
- Form the crust: Transfer the cookie mixture to a 9-inch pie dish. Using your fingers or the back of a spoon, press the crumbs firmly into the bottom and up the sides of the dish to create an even crust. Ensure the crust is compact to prevent crumbling when sliced.
- Bake the crust: Place the pie dish in the preheated oven and bake for 8–10 minutes, or until the crust is lightly golden and fragrant. Remove from the oven and allow it to cool completely on a wire rack. A cooled crust ensures the filling sets properly without melting.
Step 2: Whip Up the Creamy Filling
- Beat the cream cheese and sugar: In a large mixing bowl, use an electric mixer to beat the softened cream cheese and sifted powdered sugar on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the sides of the bowl as needed to ensure no lumps remain.
- Add peanut butter and vanilla: Incorporate 1 cup of creamy peanut butter and 1 teaspoon of vanilla extract into the cream cheese mixture. Beat on medium speed until the mixture is fully combined, velvety, and fragrant with that signature peanut butter aroma.
- Whip the cream: In a separate chilled bowl, whip 1 1/2 cups of cold heavy whipping cream using an electric mixer or whisk until stiff peaks form. This takes about 3–5 minutes with a mixer. The whipped cream should hold its shape when the beaters are lifted.
- Fold in the whipped cream: Gently fold the whipped cream into the peanut butter mixture using a spatula. Work in small batches to maintain the airy texture, folding until no streaks of whipped cream remain. The result should be a light, fluffy filling that’s rich yet not overly dense.
Step 3: Assemble the Pie
- Fill the crust: Spoon the peanut butter filling into the cooled cookie crust. Use a spatula to spread it evenly, ensuring a smooth, level surface for a polished presentation.
- Add the toppings: Sprinkle 1/4 cup of crushed peanut butter sandwich cookies over the top of the filling for a delightful crunch. For an extra touch of indulgence, melt 1/4 cup of semi-sweet chocolate chips in a microwave-safe bowl in 15-second increments, stirring until smooth. Drizzle the melted chocolate over the pie in a decorative pattern using a spoon or piping bag.
Step 4: Chill and Serve
- Refrigerate the pie: Cover the pie loosely with plastic wrap or foil and refrigerate for at least 4 hours, or ideally overnight, to allow the filling to set firmly. This chilling time enhances the flavors and ensures clean slices when serving.
- Serve chilled: Slice the pie with a sharp knife, wiping the blade between cuts for neat portions. Serve each slice chilled for the best texture and flavor. Pair with a glass of cold milk or a scoop of vanilla ice cream for an extra treat!
Tips for Success
- Make it ahead: This pie is perfect for preparing a day in advance, as the flavors meld beautifully overnight in the fridge.
- Cookie crushing tip: If you don’t have a food processor, a rolling pin works just as well. Ensure the crumbs are fine for a cohesive crust.
- Whipped cream shortcut: If you’re short on time, you can substitute the whipped cream with an 8-ounce container of thawed whipped topping, though fresh whipped cream yields the best texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Freezing is not recommended, as the filling may lose its creamy texture.
- Customize it: Swap the chocolate drizzle for a caramel drizzle, or add chopped peanuts for extra crunch.
Why You’ll Love This Pie
This Peanut Butter Cookie Pie is a crowd-pleaser that balances rich, nutty flavors with a light, creamy texture. The buttery cookie crust provides a satisfying crunch, while the velvety filling melts in your mouth. Whether you’re serving it at a summer barbecue, a holiday gathering, or just treating yourself, this dessert is sure to impress. The optional chocolate drizzle adds a touch of elegance, making it as beautiful as it is delicious.
Serving Suggestions
- Serve with a dollop of whipped cream for an extra decadent touch.
- Pair with a hot cup of coffee or hot chocolate to complement the peanut butter’s richness.
- Garnish with a sprinkle of sea salt for a sweet-salty twist.
Nutritional Information (Approximate, per slice, based on 8 servings)
- Calories: 550–600 kcal
- Fat: 40g
- Carbohydrates: 40g
- Protein: 10g
Note: Nutritional values vary based on specific ingredients and portion sizes.
