Peanut Butter Oreo Pie
This pie! It’s a showstopper. It’s also probably an artery-clogger, but that’s part of its charm. As one friend said, it’s like “mainlining Americana”. If you, like every living creature, like Oreos and peanut butter, there’s nothing not to like here: it’s salty and sweet, crunchy and creamy, and doesn’t require any baking.
As a relative newcomer to peanut butter, I personally find that a tiny sliver goes a long way, but my family members are obsessed with it. Which is very convenient for me, as I need to get them to do what I want. Seven weeks into this quarantine situation and my options are running out. Bolstered by countless broken threats and boundless maternal love, they know I’m not actually going to throw away the TV, and I won’t actually force them to eat anything other than hot dogs for lunch. Because I have no leverage. But if they want pie? They’ll do anything I say.
They haven’t yet figured out that they take me out of the equation and make this pie for themselves. And I’m going to keep it that way. It tastes and presents like an impossibly complex dessert to make: layer upon layer of unidentifiable deliciousness. For a lazy cook like me, there are a fair few number of steps here — make the crust out of crushed Oreos and melted butter, whip up the peanut butter filling, melt the ganache — but it all comes together in a matter of minutes.
Just like I said: they get the dessert of their actual dreams, and I get a few minutes of peace plus a bunch of kids (and a grown up or two) who will do by bidding. There’s nothing not to like here.
PEANUT BUTTER OREO PIE
The recipe comes directly from Kevin and Amanda, a blog that is pretty much 100% Americana if that’s your thing, with only a few minor changes by me for ease and clarity. Serves at least 10. NB: We used to make another peanut butter pie, which is much looser and creamier. They’re both delicious, but this one wins for presentation as a classic pie. Try the other for a more pudding-like dessert.
36 Oreo cookies
1 cup (16 tablespoons/227 grams) butter, divided
1 1/2 cups + 2 tablespoons creamy peanut butter, divided (I used crunchy because that’s what I had)
1 cup powdered (icing) sugar
1 cup chocolate chips
1/2 cup heavy whipping (double) cream
Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. (Ed: I used a blender, as I don’t have a food processor, and had to add the melted butter to the Oreos to make it work.) Stir crumbs together with 8 tablespoons (113 g) melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
Add the remaining 8 tablespoons (113 g) of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl. Beat on low speed until smooth.
Spoon the peanut butter mixture over the crust into a smooth layer. Return to freezer.
Place chocolate chips and remaining 2 tablespoons of peanut butter in a medium bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Be careful as it tends to boil over. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hour until ready to serve.
