11/6/2009



Peanut Butter Oreo Pie

Guys, I failed at posting last week. I totally planned to, and then I just…forgot. I have been very engrossed in/distracted by my other blog, and I have been neglecting this one. I’m so sorry! I’ll be better, I promise. On that note, please enjoy today’s extra-yummy recipe.

Those of you who follow me on Twitter may have noticed this the other day:

I was talking about this pie. I saw it on the Pioneer Woman Cooks and it looked too delicious not to make. It’s right up my alley! I love peanut butter, and I love dipping Oreos in peanut butter (though I don’t usually like plain Oreos…). Also, it required so few ingredients and looked so simple that I couldn’t resist.

A forewarning—this is probably the messiest recipe I’ve ever made. This is because I don’t have a food processor and had to use a blender to crush my Oreos. It worked for the most part, but it took soooo long and Oreos got EVERYWHERE no matter what I did. So, if you’re a neat freak without a food processor, probably don’t make this recipe. Also, peanut butter recipes are always messy no matter what.

Also—this is a rich pie. There’s no problem with using “light” and “low-fat” versions of the ingredients. I only had low-fat cream cheese and margarine instead of butter, but if I had them, I would have used low-fat peanut butter and Cool Whip Free too. It’s perfectly fine, and I promise your pie will be just fine either way.

Chocolate Peanut Butter Pie

Crust:
25 Oreos
4 tablespoons butter, melted

Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.

Remove from oven and allow to cool completely.

Filling:

1 cup creamy peanut butter
1 8-ounce package softened cream cheese
1 1/4 cups powdered sugar
1 8-ounce package Cool Whip, thawed

Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.

Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving (I’d recommend at least two or three…I waited an hour and a half and it wasn’t set yet).

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Here’s what you’ll need. So few ingredients, I love it! The only thing not pictured is margarine, of which you’ll need half a stick.

This is where the trouble started. Notice the nice, clean table top.

Now notice all the Oreo crumbs (though I cropped this photo so most of the mess was hidden). And notice my lumpy crust. If you do use a blender (or smash them with a rolling pin or whatever) you’re going to have lumps in your crust. Don’t freak out—it really doesn’t make any difference at all in the final product. I promise. This is after the margarine has been mixed in and everything’s been pressed down. Not super pretty, but who cares? Then it goes in the oven to set.

Peanut butter and cream cheese. It helps if both your cream cheese and your peanut butter are super soft. It was hot and muggy yesterday here in Savannah, so I had no problem with that. Now beat the heck out of it!

Now add your powdered sugar and beat the heck out of that, too.

Lastly, add the whole tub of Cool Whip and incorporate it fully so it’s nice and creamy.

If your crust is cool at this point, go ahead and put the filling in the pie. If not, stick the filling in the fridge until your crust is cool. This is important!

This is a thing of beauty. Now, chill it for quite some time in the fridge. At least a few hours for it to set. Otherwise it will be a mess to cut. Actually, it most likely will anyway. This picture is from the next day, and I still couldn’t get a perfect slice:

Again, though, who cares? It’s still ridiculously delicious and it wouldn’t matter if it was just a big pile of mush in a bowl, I would still eat it with gusto.

Guys, make this. I am totally serious. It is so delicious. And it takes no time at all! So hop to!

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