Be sure to let it thaw before you make the pie, and then fold it into the rest of the filling ingredients gently so that you don’t lose too much of the volume. Confectioner’s sugar is so fine that it’s able to dissolve into the rest of the filling ingredients without any additional processes.Ĭool Whip: This whipped topping is the key to the light, fluffy, and airy texture of this pie. Powdered Sugar: Powdered sugar is the best sweetener for this recipe because it doesn’t need heat to help dissolve the sugar. The taste difference between artificial vanilla extract and pure vanilla extract is a lot more prominent in desserts that aren’t baked. Vanilla: Since this is a no-bake dessert, I really recommend using pure vanilla extract. You can’t swap it for a natural peanut butter because the pie won’t set if you use the wrong peanut butter. Peanut Butter: It’s so important to use a creamy peanut butter like Jif. It helps add structure to the pie without needing to use heat to cook eggs or activate thickeners (like flour or cornstarch). All you need is Oreos, melted butter, and a food processor.Ĭream Cheese: Cream cheese is perfect in no-bake pie fillings because it’s thick and creamy at room temperature. Oreo Pie Crust: You can use a store bought Oreo pie crust if you prefer, but I really think the homemade one tastes so much better! Plus, it’s so easy to make. The crust is made with Oreo cookies and melted butter. The filling is made with cream cheese, peanut butter, vanilla, powdered sugar, and Cool Whip. No bake peanut butter cream pie is made with a creamy peanut butter filling and an Oreo cookie crust. This is the perfect pie to make for Thanksgiving or during the summer months when you don’t want to heat up the house. It’s even better topped with some chopped mini Reese’s peanut butter cups and a drizzle of salted caramel sauce. I love serving it with a scoop of ice cream. The combination of the creamy peanut butter filling and the crunchy chocolate Oreo crust really is the best. That delicious filling is smoothed out into a quick homemade cookie pie crust.
Finally, Cool Whip is mixed into the filling, which makes the texture so much lighter. Then it’s sweetened with just enough powdered sugar to really enhance the peanut butter flavor, but it’s not overly sweet. The peanut butter and cream cheese are whipped together with an electric mixer, which creates a delicious base with a lovely texture. It’s seriously one of the best no-bake pies with Cool Whip you’ll ever make! This quick and easy peanut butter pie is light, airy, smooth, and creamy. This restaurant quality pie will have all your guests asking for seconds! Peanut Butter Cream Pie Chill in the refrigerator for 1 hour more before serving.This 7-ingredient no bake peanut butter pie with an Oreo crust is so quick and easy! The filling is creamy, light, and it isn’t overly sweet.
Allow the pudding to set, about 5 minutes, then fold in 1 cup of whipped topping. In a large bowl, combine the instant pudding and milk and whisk until smooth.Microwave until melted, about 1 minute, then stir until smooth. In a microwave-safe medium bowl, combine the chocolate chips and peanut butter.Bake the crust for 10 minutes, until light golden brown.
In a food processor, pulse the vanilla wafers until finely ground, 1–2 minutes.Line the bottom of a 10-inch springform pan with a round of parchment paper.
0 kommentar(er)
