Peanut Butter Cream Pie

So Perfect.

I have a confession...I don't like peanut butter all that much. I know I must be crazy. I think I've actually lost a few friends because of this (joking...I hope). Here's the thing though, I actually even enjoyed this pie. This really is more of a cream pie. Plus it's SO easy! The crust is yummy Oreo's and it's filled with peanut butter, cream cheese, and whipped cream! I make my own whipped topping because I'm not a big fan of cool whip, and I think it adds the yummy freshness. I can't deny these flavor combos, and I doubt you'll be able to either, and if you can I applaud your self control. My boyfriend is always telling me I never make enough peanut butter desserts. So I made this for book club and he got the leftovers. Everyone was happy!

I based my recipe from The Pioneer Woman .

Note: I make my own whipped topping for this and crust, but to save even more time you could buy frozen whipped topping and thaw it out and a pre-made crust. It's all up to you!

Prep Time:20 minutes Total Time:1-2hr Servings:6large-12small

For the Crust 

Ingredients

 Preheated oven at 350F

 9 inch pie dish

20-25 single stuffed Oreo cookies or chocolate creme cookies.

4 tbsp of butter melted

 Crust Preparation

1.Crush cookies until very fine in a food processor or put them in a Ziploc bag and use a rolling pin

2. Add melted butter and mix with your fingers

3.Add crumb mixture to your pie plate and use your fingers to press the mixture into the pan (refrain from licking your fingers...it's hard, I know)

4.Place in the oven for 5-8 minutes

5.Take out and let cool completely

For the Filling

Ingredients

8oz pkg 1/3 less fat cream cheese room Temperature (you can use regular too)

2 cups cold heavy whipping cream 

1 cup creamy peanut butter

1-1/4 cup +2 tbsp powdered sugar

1 tsp vanilla extract

Optional for topping: 2tbsp chopped peanuts, pre-made drizzled chocolate sauce and/or peanut butter sauce, and chocolate and/or peanut butter chips. 

Instructions

1. In the bowl of a stand mixer or a large bowl with two beaters, add all of the heavy cream, 2 tbsp powdered sugar, and vanilla. whip cream on low for 3-5 minutes

2. When cream starts to thicken you can turn the speed up to medium

3. Whip when cream holds stiff peaks and is nice and thick, stop after this, do not whip any longer, or you'll start to make butter!

4. Remove the whipped cream from the bowl into another bowl and set aside.

5.In the bowl you made your whipped cream in, add cream cheese, remaining powdered sugar, and peanut butter. Mix on low.

5.Once the mixture is smooth, fold in 1 cup of the whipped cream. Do not mix after this, just combine.

6. Add the filling to your completely cooled pie crust and smooth out. Add remaining whipped topping and smooth again. Optional: Sprinkle with shopped peanuts, chocolate chips, and chocolate sauce. Or whatever pleases you!

7. Refrigerate for at least an hour. I put mine in the freezer for 30 minutes, then in the refrigerator for 1 hour, it was perfect!