Serve your Peanut Butter Dream Pie in traditional pie slices or cut up into small squares.
November’s finally here and if you’re looking for an alternative to the same ol’ pumpkin and pecan pies this holiday season, Kathy G.’s phenomenal pastry chef, Kat Albertson, has a fun twist on chocolate and peanut butter that’d make the people at Reese’s full of envy. With no baking whatsoever, our PEANUT BUTTER DREAM PIE is super-simple to make and everyone in your family from age 2 through 102 will love it!
(NOTE: Recipe yields one 9-inch pie)
CRUST:
2 oz Melted Butter
1 ½ cup Roasted Peanuts
8 oz Crushed Oreo Cookie Pieces
Place peanuts and Oreo pieces in food processor. Pulse until coarsely ground. Add melted butter. Mix thoroughly. Press firmly into pie tin. Place in freezer.
FILLING:
6 oz Creamy Peanut Butter
6 oz Cream Cheese
4 ½ oz Sugar
1/2 oz Butter
1/4 tsp Vanilla
3/4 cup Heavy Cream
Place peanut butter, cream cheese, and sugar in a mixing bowl with the paddle attachment. Cream together at slow speed. Scrape down bowl and paddle. Increase speed, mixing until light and creamy (approximately 5 min.). Whip heavy cream to a medium peak.
Remove bowl from machine. Fold in heavy cream and vanilla. Place mixture into Oreo pie shell and refrigerate for approximately 1 hour until chilled.
(NOTE: You can serve as traditional pie slices OR you can cut it up into squares as shown in the photo.)
A few optional toppings that you may want to try:
Ganache
Whipped Cream
Chocolate Chips
Roasted Peanuts
