Creamy Peanut Butter Pie made with OREO Pie Crust

Creamy Peanut Butter Pie made with OREO Pie Crust

INGREDIENTS

4 (9-inch) pies, 8 servings each

  • 3 lb. cream cheese, softened
  • 2 lb. creamy peanut butter
  • 1 lb. + 8 oz. powdered sugar
  • 1 lb. + 11 oz. milk
  • 1 Tbsp. vanilla
  • 12 oz. heavy cream, whipped
  • 6 oz. peanuts, finely chopped
  • 4 each OREO Pie Crust

Nutrition per serving

  • Calories

    580

  • Total fat

    41 g

  • Saturated fat

    16 g

  • Trans fat

    1 g

  • Cholesterol

    55 mg

  • Sodium

    400 mg

  • Carbohydrate

    47 g

  • Dietary fiber

    3 g

  • Sugars

    34 g

  • Protein

    12 g

  • Vitamin A

    20 %DV

  • Vitamin C

    0 %DV

  • Calcium

    8 %DV

  • Iron

    10 %DV

DIRECTIONS

Place cream cheese, peanut butter and powdered sugar in 12-quart bowl of electric mixer fitted with paddle attachment. Beat on medium speed until smooth, scraping as needed. Slowly add milk and vanilla, scraping between additions. Fold in whipped cream and chopped peanuts. Divide between OREO pie crusts.

Refrigerate several hours or until firm.

Tips

SERVING SUGGESTION

  • Serve pie slices with chocolate sauce and additional whipped cream, if desired.