Description
This no-bake Skrewball Peanut Butter Pie is pure dessert magic. Smooth peanut butter, velvety chocolate ganache, and a splash of peanut butter whiskey come together for a rich, indulgent treat that feels fancy but is surprisingly easy to make. It’s the kind of dessert that disappears fast—so don’t expect leftovers.
Ingredients
Scale
Chocolate Cookie Crust
- About 25 Oreo cookies, finely crushed (2 cups crumbs)
- ⅓ cup melted unsalted butter
Peanut Butter Pie Filling
- 1 cup creamy peanut butter (a classic, shelf-stable brand works best)
- 8 oz cream cheese, fully softened
- 1½ cups powdered sugar, sifted
- ½ cup heavy whipping cream
- 3 tablespoons Skrewball peanut butter whiskey
- 1 teaspoon vanilla extract
Chocolate Ganache Topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1½ teaspoons Skrewball peanut butter whiskey
- ½ teaspoon vanilla extract
Instructions
- Prepare the Crust
- In a medium bowl, mix the crushed Oreo crumbs with melted butter until the texture resembles damp sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, packing it tightly so it holds together.
- Transfer the crust to the freezer and let it chill for about 20 minutes while you work on the filling and ganache.
- Make the Peanut Butter Filling
- In a large mixing bowl, add the peanut butter, softened cream cheese, and powdered sugar. Beat with a handheld mixer on medium speed for 1–2 minutes until smooth, creamy, and lump-free.
- Pour in the heavy cream, Skrewball whiskey, and vanilla extract. Continue mixing for another 2–3 minutes until the filling becomes light, airy, and silky in texture.
- Create the Chocolate Ganache
- Place the chocolate chips and heavy cream into a microwave-safe bowl. Microwave on high for 60 seconds, then let the mixture sit untouched for one minute so the chocolate melts fully.
- Add the whiskey and vanilla extract, then whisk until glossy, smooth, and completely blended with no visible cream streaks.
- Assemble the Pie
- Remove the chilled crust from the freezer and spread the peanut butter filling evenly across the bottom. Smooth the surface with a spatula.
- Slowly pour the chocolate ganache into the center of the filling. Gently guide it outward toward the edges using a small offset spatula or spoon, taking care not to blend the layers or drip ganache onto the crust.
- Place the pie uncovered in the refrigerator and allow it to chill for at least 6 hours, or overnight, until fully set.
- Serve
- Once firm, remove the pie from the fridge and slice to serve. Keep chilled until ready to enjoy.
Notes
- Crush cookies evenly using a food processor, or seal them in a zip-top bag and roll with a rolling pin.
- Softened cream cheese is key—cold cream cheese will leave lumps in the filling.
- For clean, bakery-style slices, run a sharp knife under hot water and wipe it clean between cuts.
- Prep Time: 30 minutes
- Category: Desserts
Nutrition
- Calories: 882 kcal
- Sugar: 52 g
- Sodium: 394 mg
- Fat: 61 g
- Saturated Fat: 28 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.3 g
- Carbohydrates: 72 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 84 mg