I’m slowly adjusting to this whole “being an adult” thing, but I really don’t like getting to the hospital at 5 or 6 am. I mean, it’s still dark outside! My friends and I had our “scheduled friend time” last night and I made this pie for dessert. It was good, but very rich. I was wanting something with chocolate and peanut butter, but I’m sort of burned out on cupcakes right now so I went for pie instead (don’t worry, I’m sure it won’t last more than a week =). This pie is super easy and if you really wanted to save time/not heat up the kitchen you could use a store bought crust, but homemade really is worth the small amount of extra effort. You could adjust the amount of peanut butter in the filling to your taste or even use another nut butter if you have an allergy or don’t like peanut butter. Enjoy!
Peanut Butter Pie
for the crust:
~18 crushed oreos
2 tbsp melted butter
Mix crushed oreos and melted butter together and press into 9 inch pie plate. Refrigerate for 20 minutes. Bake at 350 for 10-13 minutes, until fragrant and set. Cool completely.
for the filling:
8 oz. 1/3 less fat cream cheese
3/4 cup peanut butter
14 oz sweetened condensed milk
1 cup heavy whipping cream
Beat cream cheese and peanut butter together until light and fluffy. Mix in sweetened condensed milk. In a separate bowl, beat cream until forms soft peaks. Fold whipping cream into cream cheese and peanut butter mixture. Pour into cooled pie shell. Top with additional crushed oreos and drizzle with chocolate sauce, if desired. Refrigerate for 4 hours or overnight.