Ingredients for Chocolate Peanut Butter Pie Ree Drummond
- Oreo Cookies
- Butter
- Creamy Peanut Butter
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 8 ounces Cool Whip, thawed
How to Make Chocolate Peanut Butter Pie Ree Drummond
- **Make the Crust:** Preheat oven to 350°F (175°C).
- Crush 1 ½ cups Oreo cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
- Melt 6 tablespoons (3 ounces) unsalted butter. Pour over cookie crumbs and mix until evenly moistened.
- Press crumb mixture firmly into the bottom of a 9-inch pie plate.
- Bake for 6-8 minutes, or until lightly golden. Let cool completely on a wire rack.
- **Prepare the Filling:** In a large bowl, beat 1 cup creamy peanut butter and 8 ounces cream cheese until smooth and creamy.
- Gradually add ½ cup powdered sugar, beating until fully incorporated.
- Gently fold in 8 ounces thawed Cool Whip until just combined. Be careful not to overmix.
- Pour the peanut butter filling into the cooled crust and spread evenly.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the filling to set.
- **Serve:** Cut into slices and enjoy! Warning: This pie is incredibly rich, so small slices are recommended.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
174g
Fat
104g
Carbs
19g
