Description
A boozy, no-bake pie that layers a crisp Oreo crust with a fluffy peanut-butter filling and a glossy chocolate-whiskey ganache. Ready in about 30 minutes of hands-on time, then chill until firm — perfect for parties or a grown-up dessert splurge.
Ingredients
Scale
For the crust
- 2 cups Oreo cookie crumbs (about 25 cookies, crushed)
- ⅓ cup unsalted butter, melted
For the filling
- 1 cup creamy peanut butter
- 8 oz (one block) cream cheese, at room temperature
- 1½ cups powdered sugar, sifted
- ½ cup heavy cream
- 3 tablespoons Skrewball peanut-butter whiskey
- 1 teaspoon vanilla extract
For the ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1½ teaspoons Skrewball peanut-butter whiskey
- ½ teaspoon vanilla extract
Instructions
- Form the crust. Toss the Oreo crumbs with the melted butter in a bowl until the texture looks like damp sand. Press that mixture firmly across the bottom and up the sides of a 9-inch pie dish. Pop the pan into the freezer for 20 minutes so the crust firms up while you finish the filling.
- Build the peanut butter filling. In a mixing bowl, beat the cream cheese and peanut butter together until completely smooth. Add the powdered sugar and mix until the sweetener disappears and the mixture lightens. Pour in the ½ cup heavy cream, the 3 tablespoons Skrewball, and the vanilla; beat again until the filling feels airy and mousse-like.
- Make the ganache. Place the chocolate chips in a microwave-safe bowl and pour the ½ cup heavy cream over them. Microwave on high for 1 minute, then let it sit for 60 seconds so the chocolate softens. Stir until glossy and smooth, then whisk in the 1½ teaspoons Skrewball and ½ teaspoon vanilla. Allow the ganache to cool briefly so it’s pourable but not hot.
- Assemble the pie. Remove the chilled crust from the freezer. Spoon the peanut butter filling into the crust and smooth the top with an offset spatula. Gently pour the ganache into the center and spread it toward the edges, taking care not to blend it into the peanut layer or slop it onto the crust.
- Chill to set. Refrigerate the pie, uncovered, for at least 6 hours — overnight yields the best texture. Keep it chilled until serving.
- Slice like a pro. For tidy wedges, wipe a sharp knife under hot water between cuts so the blade glides through the ganache cleanly.
Notes
- Notes & tips
- Crush quick: Use a food processor for fast, even crumbs. No processor? Seal cookies in a zip bag and bash with a rolling pin.
- No lumps: Let the cream cheese sit at room temp for 30–60 minutes so it blends silky smooth.
- Cool the ganache: If the ganache is too warm it will sink into the filling; if it’s too stiff it won’t spread. Aim for warm-but-pourable.
- Make it non-alcoholic: Omit the Skrewball and add ½–1 teaspoon peanut butter extract to each component if you want the flavor without the booze.
- Storage: Keep wrapped in the fridge up to 4 days. You can freeze the whole pie (after the ganache firms) for up to 2 months; thaw overnight in the fridge.
- Troubleshooting quick fixes
- Crust crumbles when sliced? Press crumbs more firmly next time and chill longer.
- Filling seems runny? Make sure you whipped the cream enough and didn’t add extra liquid. Chill the pie longer to firm it up.
- Ganache gets streaky? Let it cool a touch before pouring and spread gently with an offset spatula.
- Final note: This pie hits all the good notes — rich peanut butter, deep chocolate, and that cheeky Skrewball kick. Want it extra fancy? Sprinkle chopped peanuts or a pinch of flaky sea salt on top before serving. Enjoy — and cheers to dessert with personality.
- Prep Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 882kcal
- Sugar: 52g
- Sodium: 394mg
- Fat: 61g
- Saturated Fat: 28g
- Trans Fat: 0.3g
- Carbohydrates: 72g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 84mg