Rock Bottom Peanut Butter Pie
Liam Layton shared this in a Facebook post. SeeMeCook wrote it up from the post as a full recipe and added ingredient weights and nutrition.
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A rich, no-bake vintage peanut butter pie made with cream cheese, whipped topping, and a chocolate cookie crust. The filling is creamy, intensely peanut-buttery, and finished with crushed chocolate sandwich cookies.
- Time
- 4 hours
- Equipment
- Blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, peanuts, dairy, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 255 g
- 120 g
- 4 g
- 110 g
- 170 g
Weights are estimates. Together, the ingredients weigh about 1.12 kg before cooking, which is about 140 g per serving.
Steps
Allow the cream cheese to soften at room temperature. If using frozen whipped topping, thaw it in the refrigerator before beginning.
Place the peanut butter and softened cream cheese in a large mixing bowl. Beat until the mixture is smooth and evenly combined, with no visible streaks of cream cheese.
Add the powdered sugar and vanilla extract. Beat again until the filling is thick, smooth, and sweetened throughout.
Add the tub of whipped topping to the peanut-butter mixture. Fold or beat gently until fully incorporated and fluffy; scrape down the sides of the bowl as needed.
Crush 10 chocolate sandwich cookies into fine crumbs. A sturdy utensil or the bottom of a cup can be used if a food processor is unavailable.
Set aside a small portion of the cookie crumbs for garnish. Fold the remaining crumbs into the peanut-butter filling, or leave them as a layer if preferred; the transcript indicates that the cookies are crushed and incorporated into the pie.
Spoon the filling into a prepared 9-inch chocolate crumb crust. Spread the surface level with a spatula or the back of a spoon.
Sprinkle the reserved cookie crumbs over the top of the pie.
Cover the pie and refrigerate for at least 4 hours, until thoroughly chilled and firm enough to slice. Serve cold.
Notes
The description provides only the title/topic, so the recipe is reconstructed primarily from the transcript and standard proportions for this vintage no-bake pie. The transcript clearly states peanut butter, 8 ounces cream cheese, one tub of Cool Whip, 10 sandwich cookies, and a chocolate crumb crust; powdered sugar and the vanilla quantity are inferred because the audio is unclear. Keep refrigerated and store covered for up to 3 days.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 599
- Protein
- 12 g
- Carbs
- 57 g
- Fat
- 38 g
- Fiber
- 3 g
Where the calories come from
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