No-Bake Peanut Butter Pie

If Peanut Butter Pie was a movie, it'd be Pirates of the Caribbean.

The role of chocolate would undoubtedly go to Jack Sparrow, ahem, Captain Jack Sparrow, because A) at least one character of dessert should always be chocolate, and B) there are very few fantasies I have nowadays that don't include either chocolate or Johnny Depp.

Peanut Butter will be played by Will Turner because he's creamy and dreamy in all of the best ways, and complements Jack so very well.

I will play Elizabeth because I want nothing more in life than to be caught in a steamy love triangle between peanut butter and chocolate.

Wait a minute.  I'm starting to think this movie is a metaphor for my life.  Is that possible?

Anyway, peanut butter pie is one of my go-to desserts.  I have, like, 200 go-to desserts, but this one is obviously special to me for a couple reasons.  Like, how you can skip your anger management class in favor of beating a sleeve of Oreos to death with a rolling pin.  Or, how you whip up peanut butter into a sweet and fluffy filling with a spoon that's completely lick-able without the threat of salmonella.  Or, how you don't have to wait for it to bake and then cool.  You can just dive in headfirst!

But, a quick note.  As I have adapted this recipe from my most favoritest cowgirl ever, The Pioneer Woman (because her stuff always tastes better than everybody elses, that's why), I should let you know that she fervently declared that Cool Whip is hands down better than real whipped cream.  And who am I to argue?  So I use Cool Whip, too.

Also, the first time I made this, I failed to read the packaging appropriately when grocery shopping.  Do NOT use Double-Stuf Oreos for the crust.  Too much Stuf.  Although, they are tasty on their own, so buy a package of each if you're so inclined.



No-Bake Peanut Butter Pie
(loosely adapted from The Pioneer Woman)

Crust
1 box Oreos
4-5 tbsp butter (start with 4)

Filling
1 cup creamy Natural peanut butter
1 8oz. brick Neufchatel cheese or cream cheese
1 1/2 cups Confectioner's sugar
1 8oz. tub of Cool Whip
1/4 tsp Vanilla

Topping
Chocolate Hot Fudge syrup
(can also drizzle on Peanut Butter syrup and/or peanuts)



Preheat oven 350F.

Crush the Oreos and combine with butter.  Form a crust in a pie pan that extends up the walls of the pan.  Bake for 7 minutes to set.  Let cool.

Combine the peanut butter, cream cheese and sugar in a stand mixer.  Carefully fold the whipped topping in until combined.  Spoon into the Oreo crust and top with syrup.

Refrigerate for at least an hour.




Listening to:   Rihanna - SOS