No-bake Peanut Butter Cream Pie

By christoph

A silky rich layer of peanut butter filling in an Oreo pie shell, covered with a meringue-like whipped cream topped with mini chocolate chips and peanuts. A dream come true!

Ingredients

• 1 Oreo pie crust
• 1 container (8 ounce) of whipped topping
• 1 teaspoon of vanilla
• 1 1/2 tablespoons meringue powder
• 1 3/4 cups powdered sugar (divided)
• I block of cream cheese (8 ounce), softened
• 1 cup creamy peanut butter
• 1/4 cup milk
• 1/2 cup mini chocolate chips
• 1/2 cup chopped peanuts
• chocolate and peanut butter melting chips (optional)

Details

Preparation time 30mins
Cooking time 30mins
Adapted from jamesandeverett.com

Preparation

Step 1

Using a hand mixer, in a medium-sized mixing bowl beat together the whipped topping, vanilla, meringue powder, and ¾ cup of powdered sugar for 3 – 5 minutes or until stiff peaks have formed. Place in the refrigerator while you prepare the filling.

In another bowl mix together the softened cream cheese, peanut butter, milk, and 1 cup of powdered sugar until smooth and silky (add more milk a teaspoon at a time if needed for mixing). Fold in one half of the whipped cream and mix until completely incorporated.

Pour peanut butter filling in to pie crust and smooth out using a spatula. Pipe or spread the other half of the whipped topping evenly over the filling (I found piping with a star tip was easier that trying to spread the whipped cream).

Sprinkle the mini chocolate chips and peanuts over the top of the pie. For an extra touch temper some chocolate and peanut butter chips in the microwave and drizzle or pipe over the entire pie. This would also be great topped with some chopped up Reese’s peanut butter cups, maybe a great use for some left over Halloween candy?