Peanut Butter Pie with Oreo Crust

Quick Post:  This is a combination of the two peanut butter pie recipes I’ve tried before. Those who tried it really enjoyed it – I only had a tiny “quality control” taste. M and I agreed that it was a little salty, (I left it out of the recipe for you) so I wont add any extra salt next time. Despite the slight saltiness it is light, creamy, peanut buttery and the crust is always a hit. Thanks for reading, enjoy!

Peanut Butter Pie III – 

Crust

  • 1 3/4 cups chocolate cookie crumbs
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons dark brown sugar
Filling
  • 1 (8-inch) graham cracker pie crust
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 cup peanut butter
  • 1 (8 oz.) tub frozen whipped topping, thawed
Direction:
To make the crust: Preheat oven to 350 F.  Combine the cookie crumbs, brown sugar and salt in a medium bowl.  Add the butter and toss with a fork until all of the crumbs are moistened (the mixture will be quite wet).  Press into the bottom and up the sides of a 9-inch pie plate.  Refrigerate for about 15 minutes so the crust is firm, then bake until set, about 8-10 minutes.  Transfer to a wire rack to cool completely.
With an electric mixer, beat cream cheese and sugar until smooth.  Blend in peanut butter and vanilla.  Fold in whipped topping.  Spoon mixture into prepared pie crust.  Refrigerate at least 4 hours, or until firm.
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