Peanut Butter Pie - Master Cookbook Recipe # 469

Name: Peanut Butter Pie - Master Cookbook Recipe # 469
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Southern
Ingredients: 1 Oreo Pie Crust (Recipe #437); 8 oz. cream cheese, room temperature; 1/2 cup creamy peanut butter (Tammy recommends Jif); 1/2 cup granulated sugar; 1/4 tsp salt; 1 tsp vanilla extract; 16 oz. whipped topping (Cool Whip), divided; Optional Garnishes: Hot fudge, mini-chocolate chips, chocolate curls, or Oreo crumbs

Indulge in this creamy, dreamy Peanut Butter Pie from the Collard Valley Cooks Master Cookbook. This no-bake Southern classic is incredibly smooth, featuring a perfect blend of peanut butter and cream cheese nestled in a crunchy Oreo crust. It’s a guaranteed crowd-pleaser that looks as good as it tastes!

This is recipe #469 in Tammy’s Master Cookbook.

Prep time: 15 minTotal time: 15 min Chilll Time: 4 hrs

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Ingredients

1 Oreo Pie Crust (Recipe #437)
8 oz. cream cheese, room temperature
1/2 cup creamy peanut butter (Tammy recommends Jif)
1/2 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract
16 oz. whipped topping (Cool Whip), divided
Optional Garnishes: Hot fudge, mini-chocolate chips, chocolate curls, or Oreo crumbs

Instructions

Cream: In a large mixing bowl, use an electric mixer to blend the room-temperature cream cheese and peanut butter together until the mixture is completely smooth.
Combine: Add the granulated sugar, salt, and vanilla extract. Mix until well combined, making sure to scrape down the sides and the bottom of the bowl so every bit is incorporated.
Fold & Whip: Gently fold in half (8 oz.) of the whipped topping. Once combined, mix on high speed for about 1 minute to ensure the filling is light and fluffy.
Assemble: Pour the peanut butter filling into your prepared Oreo pie crust and smooth the top.
Layer: Spread the remaining 8 oz. of whipped topping over the top of the pie.
Garnish: Make it beautiful! Use crumbs from your Oreo crust, pipe some hot fudge, or sprinkle on mini-chocolate chips or chocolate curls.
Chill: Refrigerate for at least 2 to 4 hours before serving to allow the pie to set firmly.

Notes

Tammy’s Tips

The key to a perfectly smooth filling is making sure that cream cheese is truly at room temperature before you start mixing! For an extra special touch, I love to pipe the hot fudge in a drizzle pattern over the top. Since this is a no-bake pie, it’s a wonderful treat for those hot summer days when you don’t want to turn on the oven. Keep this one refrigerated until you’re ready to slice it up.