Introduction
Indulge in the delightful flavors of a No-Bake Peanut Butter Marshmallow Pie, a dessert that’s as easy to prepare as it is delicious. This dreamy treat features a light and fluffy peanut butter mousse filling nestled in a crunchy Oreo cookie crust. Topped with whipped cream, crushed peanut butter cookies, and a drizzle of warm peanut butter, this pie is sure to satisfy any sweet tooth and impress everyone at your gathering.
Detailed Ingredients with measures
For the Crust:
– 1 package (14 oz) Oreos
– 8 tablespoons (1 stick) unsalted butter, melted
For the Filling:
– 1 cup heavy whipping cream
– ½ cup powdered sugar
– 8 ounces cream cheese, softened
– 3 tablespoons granulated sugar
– 1 jar (7 oz) marshmallow crème
– 1 cup creamy peanut butter
For the Topping:
– ½ cup heavy whipping cream
– 2-3 tablespoons powdered sugar
– Peanut butter for garnish, optional
– Peanut butter sandwich cookies for garnish, optional
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 4 hours chill time
Total Time: 4 hours 20 minutes
Yield: 8-10 slices
This indulgent No-Bake Peanut Butter Marshmallow Pie is perfect for any occasion and will surely impress your family and friends! Enjoy each fluffy, creamy slice!
Detailed Directions and Instructions
Prepare the Crust
Lightly grease a 9-inch springform pan with cooking spray and wipe gently with a paper towel. Grind the Oreos into a fine crumb using a food processor or blender. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. Pour the crumbs into the springform pan and press firmly into the bottom and up the sides to create a thick crust. Refrigerate or freeze the crust while you prepare the filling.
Make the Filling
Chill a metal mixing bowl in the freezer for 5 minutes to prepare for whipped cream. Pour the heavy whipping cream into the chilled bowl and beat on medium-high speed until it starts to thicken. Slowly add the powdered sugar and continue beating until stiff peaks form. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth, scraping down the bowl as needed. Add the marshmallow crème and mix until smooth. Mix in the peanut butter and beat until all ingredients are well combined. Gently fold the prepared whipped cream into the cream cheese filling until completely mixed. Pour the filling into the prepared crust and spread evenly. Refrigerate for 3-4 hours until the filling is set.
Prepare the Topping
Before serving, make a second batch of whipped cream as instructed above. Use a large piping tip to decorate the border of your pie with whipped cream. Garnish with crushed peanut butter cookies and drizzle with warm peanut butter; microwave the peanut butter for 20-30 seconds to warm it.
Notes
Serving Size
This recipe yields 8-10 slices, suitable for sharing at gatherings or celebrations.
Storage
Keep any leftovers refrigerated. The pie is best enjoyed within 3 days for optimal freshness.
Variations
For added texture, consider mixing in chopped peanuts or different types of cookies for the crust base.
Allergy Considerations
Ensure all ingredients used are appropriate for dietary restrictions, particularly for nut allergies.
