Incredible chocolate peanut butter pie
When the munchies hit, there’s nothing that goes down quite so well as a pie, and this one will not only taste good but also keep the buzz going, which is a bonus in its own right. The thing is choosing one. Apple and pumpkin are overdone especially during the holidays, and pecan pie is for those who want a dessert that’s sickly sweet, whereas peanut butter pie is a unique combination of chocolate, protein, and rich deliciousness that nearly everyone can enjoy.
What is peanut butter pie?
Unlike your average butter pie recipe, this one stands out as a double threat with a pairing of peanut butter and chocolate. It’s thick just like you’d expect from a good old-fashioned pie, but it’s also smooth with a crumby finish made of cookies instead of a traditional pie crust. It’s beautiful to look at, easy to eat, and the perfect treat for any special occasion.
A light and crumbly peanut butter pie recipe
This peanut butter pie might look fancy, but it’s really easy to whip up in a jiffy, even if you’re limited on time. Though it will take just under 3 hours from start to finish, once it’s done, all that effort and patience will be more than worth it. Just remember that you might need a strong pie slicer to cut it because it is thick, and if it’s left in the fridge, it will harden right up like ice cream, making it a bit difficult to divide into slices without dethawing.
Preparation time: 1 hour 20 minutes
Cooking time: 5 minutes
Servings: 8 slices
- 25 sandwich cookies (Oreo, Fudgeo’s, etc.)
- 1 ¼ cups powdered sugar
- 1 cup smooth peanut butter (melted)
- 8 ounces plain cream cheese (room temperature)
- 8 ounces whipped topping
- 4 tablespoons cannabutter
- Pie pan
- Rolling pin
- Ziploc baggie
- Large bowl
- Electric mixer
Preheat the oven to 350°F and while you wait, toss the cookies into a Ziploc baggie, and use a rolling pin to crush them all up into fine crumbs. This might take a bit, but you’ll need to eliminate all large pieces of cookies for this to work.
Empty the cookie crumb mixture into a large mixing bowl, and then pour the melted cannabutter overtop.
Use a tablespoon to mix it all together then pour the mixture into a pie pan.
Take a spatula and use it to press the cookie combination to the outer edges of the pan. This will create a pie-like crust for you to fill, so try to make sure there aren’t any holes or air pockets.
Bake the cookie crust in the oven for 5 minutes. Once they’re done, remove the pan from the oven and leave it to cool completely on a wire rack.
Add the peanut butter and cream cheese to a large bowl, and then use an electric mixer to blend them until the mixture is smooth in colour and lump-free.
Now, slowly pour the icing sugar in with the filling until it’s all incorporated.
Finally, add the whipped topping, beating the mixture on high until it is smooth.
Pour the peanut butter filling into the cookie crust, and then put it in the fridge to set for approximately 1 hour.
Once the pie has cooled, it’ll be ready for you to slice and enjoy!