Peanut Butter Cream Pie
Yield
6 servingsPrep
20 minCook
0 minReady
140 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 2 | cups |
oreo cookies
crushed |
*
|
| ¼ | cup |
butter
melted |
|
| Filling | |||
| 8 | ounce |
cream cheese
|
|
| 1 ⅓ | cups |
powdered sugar
|
|
| ⅔ | cup |
peanut butter
creamy |
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | cup |
heavy whipping cream
hipped |
|
| ½ | cup |
peanuts
salted, coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 473 | ml |
oreo cookies
crushed |
*
|
| 59 | ml |
butter
melted |
|
| Filling | |||
| 231.2 | ml/g |
cream cheese
|
|
| 315 | ml |
powdered sugar
|
|
| 158 | ml |
peanut butter
creamy |
|
| 237 | ml |
heavy whipping cream
|
|
| 237 | ml |
heavy whipping cream
hipped |
|
| 118 | ml |
peanuts
salted, coarsely chopped |
|
Directions
Combine cookie crumbs and butter.
Press mixture into a 9 inch pie pan.
Set in freezer while you prepare the filling.
Combine cream cheese, p owdered sugar and peanut butter.
Beat until smooth.
Add the 1 cup cream and mix well.
Fold in the whipped cream, gently.
Turn into the prepared pie crust.
Sprinkle with chopped peanuts.
Place in the freezer for at least 2 hours.
It can be made several days in advance.
