No Oven Required Decadent Peanut Butter Pie скачать в хорошем качестве

No Oven Required Decadent Peanut Butter Pie

An easy, no-bake Peanut Butter Pie recipe that can be prepped in a matter of minutes! Today’s recipe is made from scratch, no store-bought Cool Whip required. RECIPE: https://sugarspunrun.com/peanut-butte... Ingredients Oreo Crust 24 Oreo sandwich cookies 5 Tablespoons melted butter (70g) Peanut Butter Pie Filling 12 oz cream cheese softened (340g) 1 1/2 cups creamy peanut butter (375g) 2 1/4 cups powdered sugar, divided (280g) 1 teaspoon vanilla extract (5ml) 1 1/2 cups heavy cream (355ml) For Whipped Cream Topping (optional) 3/4 cup heavy cream (175ml) 1/4 cup powdered sugar (30g) 1/2 teaspoon vanilla extract Chocolate syrup, for drizzling optional crushed Reese's Pieces for decorating optional Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Food Processor (Affiliate Link): https://amzn.to/2Xl3FxZ Digital Scale (Affiliate Link): https://amzn.to/2EtNmUe Instructions 00:00 Introduction Oreo Crust 00:24 Prepare your pie crust first by placing Oreo cookies in a food processor and pulsing until nothing but fine crumbs remain 00:58 Add melted butter and pulse until well-combined. 01:28 Pour cookie crumb/butter mixture into the bottom of a 9 1/2" pie pan. Use the back of a spoon or the clean flat bottom of a measuring cup to evenly, firmly press crumbs into the bottom and sides of pie pan. 02:08 Place in freezer while you assemble your filling. Peanut Butter Pie Filling 02:16 In a large bowl, combine softened cream cheese and peanut butter. Use an electric mixer to stir until well-combined. 03:26 Gradually add 1 1/4 cup (155g) of powdered sugar, stirring until completely combined. 03:37 Stir in vanilla extract. 04:09 Pour 1 1/2 cups heavy cream in a separate, medium-sized, clean bowl. Add remaining 1 cup (125g) of powdered sugar, and use an electric mixer to beat, starting on low-speed and gradually increasing to high, until stiff peaks are achieved. 05:17 Stir whipped cream into peanut butter mixture as well as you can using a spatula. Use your electric mixer on low to stir again so that ingredients are well-combined and smooth (don't over-mix). 06:02 Pour peanut butter filling into prepared pie crust and refrigerate at least 4 hours, preferably overnight, before serving. Homemade Whipped Cream Topping* 06:57 For the whipped cream topping, combine 3/4 cup heavy cream, powdered sugar, and vanilla extract in a clean medium-sized bowl. Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form. Spread whipped topping over the center of the pie, or to be more decorative you can transfer to a piping bag fitted with a 2D Wilton piping tip or similar and pipe a decorative ring around the edge of the pie. 07:09 Slice, serve, and enjoy! Since this pie is a no-bake one, keep it in the refrigerator when not enjoying because it loses its firmness quickly at room temperature. Notes *Works best when prepared shortly before serving and after pie filling has had time to set. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / suga.  . Email List: https://sugarspunrun.com/subscribe/