Ingredients with Measurements:
- 24 Oreo cookies
- 6 tablespoons unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup chopped peanuts
- 1/4 cup mini chocolate chips
Special equipment needed:
- 9-inch pie dish
- Food processor
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Crush the Oreo cookies in a food processor until they are fine crumbs.
3. Add the melted butter to the Oreo crumbs and mix until well combined.
4. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
5. Bake the crust for 10 minutes, then let it cool completely.
6. In a large bowl, beat the peanut butter, powdered sugar, cream cheese, and vanilla extract with an electric mixer until smooth.
7. In a separate bowl, whip the heavy cream until stiff peaks form.
8. Fold the whipped cream into the peanut butter mixture until well combined.
9. Pour the mixture into the cooled crust and smooth the top with a spatula.
10. Sprinkle the chopped peanuts and mini chocolate chips over the top of the pie.
11. Chill the pie in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 350°F
Refrigerator temperature: 40°F
Serving size:
8 servings
Nutritional information:
Calories: 570
Fat: 43g
Saturated Fat: 18g
Cholesterol: 81mg
Sodium: 360mg
Carbohydrates: 39g
Fiber: 2g
Sugar: 28g
Protein: 12g
Substitutions for ingredients:
- For a gluten-free version, use gluten-free Oreo cookies or another gluten-free chocolate cookie.
- For a lower-fat version, use reduced-fat cream cheese and whipped topping instead of heavy cream.
- For a vegan version, use a vegan cream cheese substitute and whipped coconut cream instead of heavy cream.
Variations:
- Add a layer of sliced bananas or strawberries to the pie before adding the peanut butter mixture.
- Use Nutella instead of peanut butter for a chocolate-hazelnut version.
- Add a layer of caramel sauce to the pie before adding the peanut butter mixture.
Tips and tricks:
- Make sure the crust is completely cooled before adding the peanut butter mixture to prevent it from melting.
- Use a high-quality peanut butter for the best flavor.
- To make the pie easier to slice, run a knife under hot water before cutting.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- This pie is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the pie on a decorative pie plate or cake stand.
- Top each slice with a dollop of whipped cream and a sprinkle of chopped peanuts and mini chocolate chips.
Garnishes:
- Whipped cream
- Chopped peanuts
- Mini chocolate chips
Pairings:
- Coffee
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the crust is too crumbly, add a little more melted butter to the mixture.
- If the peanut butter mixture is too thick, add a little more heavy cream to thin it out.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the pie.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Peanut butter pie is a classic American dessert that has been around since the early 1900s.
Flavor profiles:
- Rich and creamy peanut butter filling with a chocolatey Oreo crust.
Serving suggestions:
- Serve the pie chilled with a dollop of whipped cream and a sprinkle of chopped peanuts and mini chocolate chips.
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