Peanut Butter Oreo Pie

I recently started working as a private chef and it is so much fun. Last week’s menu was full on lemon desserts, a s’mores cookie pie, meatloaf and risotto. This week’s desserts shifted to the peanut butter realm after getting requests for all things chocolate and peanut butter and that’s when I found this recipe on Pinterest. Oreo crust. Peanut butter filling. Chocolate ganache. If that wasn’t as peanut butter and chocolate-y as it gets, then I didn’t know what else to make!

I usually only like to post my own concoctions, or a variation of a recipe I loved and modified, but this was too decadent and delicious not to document and share.

This is a really easy recipe. There are only a handful of ingredients and it is no-bake! It is perfect to throw together and keep in the fridge for a day or two before serving and I even put it in the freezer so it was more like an ice-cream pie sort of deal.

Also this is all full sugar, full fat, full awesomeness and I don’t know how to make a ‘healthier’ version of this that would be any good. My philosophy with desserts is to enjoy them and enjoy the real deal. It bugs so much when people talk about how unhealthy desserts are and a better alternative for some things because no one is eating Peanut Butter Oreo pie to be healthy. I’m also all about healthy alternatives and tweaked recipes for your favorite things if you want to have them regularly, but every once in awhile you should eat the Oreo pie and not worry about it. You do yourself a lot more harm feeling guilty about the foods you want to enjoy than a little indulging does in the first place. So eat, enjoy, and don’t feel guilty about it. You can still have a gross protein, flax, spinach and kale smoothie in the morning to make up for it like I do. 

Ingredients for 1 Peanut Butter Pie:

• Oreos … 1 pack regular
• Smooth Peanut Butter … 1.5 cups
• Powdered Sugar … 1 cup
• Salted Butter … 2 sticks
• Heavy Whipping Cream … ⅓ cup
• Semi-Sweet Chocolate Chips … ½ cup

How to make it:

1. Start by tossing all of the Oreos into a blender or food processor and pulse until smooth and sand-like. (I usually take out the filling but this recipe said to keep it in which made it much easier and taste great).
2. Melt 1 stick of butter and add it to the cookie crumbs, combine thoroughly. I like to use salted butter in all baking recipes even though most of them call for unsalted because I like the contrast and sweet salty taste.
3. Press Oreo butter mixture into a pie pan and use your fingers to smooth it around and evenly coat the base and work up the edges. Make sure you have enough crust along the sides of the pan to hold in all the peanut butter goodness that is coming.
4. Place crust in the freezer to set up while you make the next layer.
5. In a large bowl with electric mixer, mix peanut butter, powder sugar and 1 stick of room temperature butter. I like to start with less sugar and add as I go to see how sweet I want it. Add a splash of the heavy whipping cream to help the mixing process.
6. Remove crust from freezer and dollop all of the peanut butter mix on top. Smooth it out evenly and add it back to the freezer to set up.
7. For the last layer, pour heavy cream and chocolate chips into a microwave safe bowl and heat up in 15 second increments stirring until the chocolate chips melt and the two mix into a ganache.
8. Add ganache on top of peanut butter layer, smooth out and top with an Oreo.
9. Let it set up in the freezer for an hour before serving. If you want it runny just keep it in the fridge.

What are your favorite decadent desserts?