Another recipe redo from your neighborhood bakerhi!
About 3 years ago I went and found this delicious recipe and tried to incorporate some photo skills I had a quickie lesson on from a friend. Since then, I’ve actually learned how to work with the light I have and the reflector I so lovingly bought, and there’s only one way to go when you’re learning: Up. Or get better? Whatever.
The last pictures I had taken of this pie were pretty blown out, but my tastes have changed in the past three years, so thankfully I feel like these new pictures are better. But let me know if I’m not nailing it – I can always learn more!! Luckily, while my photography taste has changed, my dessert taste remains the same: Peanut Butter = <3
I hope you make this and indulge in this decadent, peanut buttery, heavenly goodness of a pie. This also tastes quite good frozen, so if you need to make it as a back up for a bad day, definitely do it.
Now here’s something to think about: If this wasn’t a peanut butter focused pie, what would it be? Leave me your thoughts in the comments! Raspberry maybe?… Chocolate, mmm.
Peanut Butter Pie
By June 24, 2016Published:
- Yield: 1 Pie
- Prep: 20 mins
Another recipe redo from your neighborhood bakerhi! About 3 years ago I went and found this delicious recipe and tried to …
- 1 9" Springform Pan To easily detach from your pie when it's done
- 32 Oreos Processed to Crumbs
- 5 1/3 tbsp unsalted butter melted
- 2 cups heavy cream
- 1 1/4 cups confectioner's sugar
- 12 oz cream cheese softened
- 1 1/2 cups creamy peanut butter
- 2 tbsp milk
- (For the Crust) Preheat the oven to 350°F
- Process the oreos into fine crumbs and add melted butter, mix until it starts to hold together
- Press firmly into the sides/bottom of the springform pan and put in the freezer to firm up for ~10 minutes before baking for 10 minutes. Set aside to cool.
- (For the Pie Filling) In a separate bowl from the rest of the filling, whip the cream and 1/4 cup of confectioner's sugar until stiff peaks form. Put in the fridge until later.
- Whip the cream cheese until it is easily mixable and there are no lumps.
- Add the rest of the confectioner's sugar, the milk and the peanut butter. Mix until combined.
- Take the whipped cream out of the fridge and gradually fold into your mixture in small additions, until it's creamy and everything is equally combined.
- Pour the pie filling into the cooled crust and decorate as you wish with chopped reese's cups or chocolate curls. Put in fridge for at least 4 hours before consuming to set.