Who could ever resist the peanut butter pie at every picnic ever attended as a child?
Not I so I bring you this pure slice of deliciousness!
Warning: This is not one of those healthy recipes I post, so please don't get mad at me!
Yesterday I was bad.. Very bad..
You see my kids were gone to my Sister-in-laws, the husband was at work and I was stuck home alone..
It was not a good thing.. Who am I kidding it was great!
I should have been doing the ever dread piles upon piles of laundry but instead I whipped up one of these bad boys..
I knew I needed an Oreo cookie crust but that possibly couldn't be enough chocolate right?
No defiantly not enough!
I needed a layer of fudge too, yes it definitely needed a layer of fudge and a peanut butter filling!
I bring you Peanut Butter Fudge Pie with an Oreo cookie crust!
In case you are looking for a few other childhood favorites make sure to check out Creamy Macaroni and Cheese With Broccoli, Puff Pancakes and of course the Hubs favorite Strawberry Rhubarb Pie With Crumb Topping.
Crush Oreo cookies until fine crumbs.
I used the food processor but this can also be done in a large Ziploc bag.
Mmmm.. Oreo cookie crumbs..
Mix melted butter with crumbs until well combined.
It will look about like this.
Press Oreo cookie crumbs into the bottom of a pie pan using a measuring cup bottom to level crust and push crust up the sides of pan and into the corners.
It should look about like this. Pop this bad boy into a 350 degree oven for 5-6 minutes.
When done allow crust to cool.
In a small saucepan combine 1/2 cup whipping cream, corn syrup and brown sugar. Heat until just shy of a simmer.
Remove cream from heat and add chocolate chips, cocoa powder and instant coffee. Stir until chocolate is melted and fudge sauce is smooth.
Add a pinch of sea salt and vanilla. Stir until combined.
Pour fudge sauce over Oreo cookie crust and place in freezer for 20 minutes while making peanut butter filling.
In a very small sauce pan add 4 tablespoons water and 1 teaspoon unflavored gelatin. Allow gelatin a sit for 2 minutes or until water is absorbed by gelatin. Place pan over very low heat and watch carefully. Cook until gelatin is clear and runny. On my stove this happens in less the 2 minutes! Do not walk away or you might burn gelatin.
I somehow forgot a very important picture. Beat 1 cups heavy whipping cream for peanut butter layer until thick, creamy and whipped. Remove to a small bowl and set aside.
Place cream cheese and peanut butter in mixing bowl.
Add powdered sugar and vanilla. Beat until light and fluffy.
Turn mixer to low and pour in cooked gelatin. Turn to medium speed and beat until gelatin is fully incorporated and mixture is light and fluffy, scrape sides of bowl as needed.
Using a whisk add 1/3 of the beaten whip cream and fold in until almost incorporated.
Repeat with another 1/3 and then add last 1/3 of whipped cream.
Fold in until fully incorporated.
Place peanut butter mixture over the fudge layer. Use a knife to smooth the top of pie and refrigerate for at least 3 hours or until cold. This pie gets better as it sits.
Garnish with a dollop of whip cream and an Oreo cookie if your heart so desires!
Peanut Butter Fudge Pie
Peanut Butter Fudge Pie without Cool Whip. With step by step tutorial.Prep time: PT35M
Cook time: PT10M
Total time: PT45M
Yield: 10-12 Servings
For Oreo Crust:
- 25 Oreo Cookies, Crushed Into Fine Crumbs
- 1/4 cup Butter, Melted
For Fudge Layer:
- 1/2 cup Heavy Whipping Cream
- 2 tablespoons Corn Syrup
- 1/4 cup Brown Sugar
- 1/2 cup Semi-Sweet Chocolate Chips
- 2 teaspoons Cocoa Powder
- 1/2 teaspoon Instant Coffee Granules (Optional)
- 1 pinch Sea Salt
- 1/2 teaspoon Pure Vanilla Extract
For Peanut Butter Layer:
- 4 tablespoons Water
- 1 teaspoon Unflavored Gelatin
- 8 ounces Cream Cheese, Softened
- 1 cup All Natural Creamy Peanut butter
- 3/4 cup Powdered Sugar
- 1 teaspoon Vanilla
- 1 cup Heavy Cream, Beaten Into Whip Cream
- Additional Whip Cream and Oreos for garnish (Optional)
- For Oreo Cookie Crust: Preheat oven to 350 degrees.
- In a bowl combine Oreo crumbs and butter. Mix until fully combined. Press crumb mixture into the bottom and sides of a 9" pie pan using the bottom of a metal measuring cup or spoon. Bake for 5-6 minutes. Cool crust.
- For Fudge Layer: Combine heavy cream, corn syrup and brown sugar in small sauce pan. Mix until combined. Heat until just shy of a simmer.
- Remove from heat and add chocolate chips, cocoa powder, instant coffee granules, sea salt and vanilla. Mix until chocolate is melted and fudge sauce is smooth.
- Pour fudge sauce into Oreo cookie crust and place in freezer for 20 minutes to cool.
- For Peanut Butter Layer: In a very small sauce pan add water and unflavored gelatin. Allow to sit for 2 minutes. Place gelatin over low heat until mixture becomes clear and runny about 1-2 minutes, remove from heat. Watch mixture carefully to prevent burning the gelatin.
- In a mixer fitted with a whisk attachment add cream cheese, peanut butter, powdered sugar and vanilla. Beat until light and fluffy, scraping sides of bowl as needed.
- Turn mixer to low and slowly add melted gelatin. Turn mixer to medium speed and beat until gelatin is fully incorporated and mixture is light and fluffy.
- Using a whisk fold in whip cream 1/3 at a time until all whip cream is incorporated.
- Pour peanut butter mixture over the top of fudge. Cover and refrigerated for at least 3 hours.
- Garnish pie with additional whip cream and Oreo's.