Peanut Butter Silk Pie
This Peanut Butter Silk Pie features an Oreo crust with creamy peanut butter filling (no cream cheese!) and topped with homemade whipped cream. The perfect, decadent dessert for any occasion!
This Peanut Butter Silk Pie, may be my new favorite cream pie. Unlike other recipes, that are made with cream cheese and have a no bake filling, this pie filling is done by making a boiled custard, then adding peanut butter, softened butter, and lightened with whipped cream.
It’s rich, fluffy, smooth, and creamy all at the same time. Layers of custard and cream on top of a no bake Oreo crust, could it get any better? I didn’t think so.
Why you’ll love this recipe
The filling and crust can all be made ahead of time. The crust in no bake, so it can be prepared the day or even a few weeks before, pressed into a pie pan and then frozen until ready to use.
Most peanut butter silk pies have a heavy, cream cheese based filling. This recipe uses a mousseline filling, which is simply pastry cream whipped with butter. Then it is lightened with whipped cream, that gives it a fluffy mousse like texture.
How to make this recipe
Prepare the Oreo crust, press into a pie pan and set aside.
Make the pastry cream and chill it in the fridge.
Beat the peanut butter, and butter into the pastry cream.
Fold in the whipped cream into the peanut butter filling, and spread into the pie crust,
Top with more whipped cream and chocolate shavings.
Chill until ready to serve.
Tips on making this recipe perfectly
Prepare the pastry cream ahead of time, this way it has time to chill and will not melt the butter that needs to be added in.
Use creamy peanut butter, any brand will work. Chunky peanut butter won’t give you that smooth and creamy texture for the filling.
Beat the pastry cream and butter separately before mixing together. This will ensure that there are no lumps in the filling, which will be very hard to get rid of once they are there.
How to store this Peanut Butter Silk Pie
This pie will last in the fridge for about a week, and it is best served cold.
This pie can also be frozen without the whipped cream on top. You can defrost the pie the night before serving in the fridge, and then the whipped cream can be added.
Other peanut butter recipes to try
Flourless Peanut Butter Cookies
Peanut Butter and Jelly Oat Bars
If you tried this Peanut Butter Silk Pie or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to tag me on instagram if you make this!
Peanut Butter Silk Pie
Ingredients
- 2 cups (268 grams) Oreo crumbs
- 4 tablespoons (56 grams) unsalted butter
- 1 cup (240 grams) whole milk
- 1/4 cup (50 grams) granulated sugar
- 2 3/4 tablespoons (20 grams) cornstarch
- 1 medium egg
- 1 egg yolk
- 1 recipe of pastry cream
- 8 tablespoons (113 grams) unsalted butter, softened
- 1/2 cup (100 grams) peanut butter
- 3/4 cup (180 grams) heavy cream
- 1 cup (240 grams) heavy cream
- 2 tablespoons powdered sugar
Instructions
- Grind the Oreos in a food processor until they are fine crumbs.
- In a medium size bowl, stir the melted butter into the oreo crumbs and mix to combine.
- Press into an 8 inch pie pan.
- Place in fridge until ready to use.
- In a medium size pot, bring the milk to a simmer.
- In a medium size bowl, whisk the sugar, cornstarch, egg, and egg yolk together until smooth.
- Pour half of the hot milk into the egg mixture, and whisk together.
- Add the mixture back into the pot and bring to a boil, whisking constantly.
- Once milk comes back to a boil, cook for 2 minutes while also continuing to whisk.
- Pour the pastry cream into a bowl, and cover directly with plastic wrap to prevent a skin from forming.
- Cool completely before using.
- Beat the pastry cream until smooth on high speed with a paddle attachment.
- Beat the butter until smooth in a separate bowl.
- Mix the smooth butter into the pastry cream, and then stir in the peanut butter.
- Prepare you whipped cream, whisk the heavy cream in a medium size bowl until medium peaks form.
- Fold the whipped cream into the peanut butter filling.
- Place filling in the prepared pie crust.
- Once the peanut butter filling is placed in the pie crust, prepare the whipped cream topping.
- Whisk heavy cream and powdered sugar together until medium peaks form.
- Spread on top of the pie and garnish with chocolate shavings.
- Peanut Butter Silk Pie is best served cold