MySweetCreations Peanut Butter Cookie Pie recipe

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Ingredients

18 cream-filled chocolate sandwich cookies (such as Oreo®), crushed
1 ½ tablespoons butter
½ teaspoon ground cinnamon
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup creamy peanut butter
3 cups frozen whipped topping, thawed
¾ cup frozen whipped topping, thawed
2 tablespoons chocolate sundae syrup (such as Smucker's®)
2 tablespoons caramel sundae syrup (such as Smucker's®)
4 peanut butter cups (such as Reese's®), chopped

Nutrition Info

648.9 calories
carbohydrate: 56.7 g
cholesterol: 37.1 mg
fat: 44 g
fiber: 3 g
protein: 12.9 g
saturatedFat: 20.3 g
servingSize: -
sodium: 412.9 mg
sugar: 41 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.

  2. Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.

  3. Beat together the cream cheese, confectioners' sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.

  4. Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

Recipe Yield

1 9-inch pie

Recipe Note

Smooth peanut butter mixture on a baked chocolate cookie and cinnamon crust in a springform pan. Serve with peanut butter cups, whipped cream, chocolate, and caramel syrup topping.

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