Peanut Butter Pie

Peanut Butter Lovers.  I need your attention please.  This pie is killer.

This is Pioneer Woman's pie.  I just made it.  And loved it.

I served it to my friends last fall (and then totally forgot to blog it.  Baby brain.).  And then I made it for my father-in-law's birthday.

It's really delicious.  And quick to whip up.

And as for our kitchen reno?  Done.  Well, except for countertops.

Are countertops really that necessary?  It sure is easy to get utensils out of the top drawers with no countertops.

Oh, and we don't have a sink either.  Yet.  Therefore, the dishwasher isn't hooked up either.

Details, details.

But we do have a floor and cabinets!  This is progress.

And maybe in a few weeks I'll have a sink in which to wash the dishes I dirtied to make this pie.  (That's a joke, people.)

I love pie.

Peanut Butter Pie
Heavily Adapted from Pioneer Woman

Crust:
4 T butter, melted
25 Oreos (about 2 rows of a 1 lb. package)

1 1/2 cups powdered sugar
8 oz. cream cheese, at room temperature
1 cup creamy peanut butter (I used Jif)
8 oz. Cool Whip, thawed

Combine the Oreos and butter in a food processor and pulse until cookies are finely ground and mixed with butter.  Press in a greased pie plate.  Bake in a 350 degree oven for 5 minutes.

In a mixer fitted with the whisk attachment, beat the powdered sugar, cream cheese and peanut butter until combined and smooth.  Add the Cool Whip and beat for about 2 minutes on medium-high speed, stopping to scrape the bottom and sides of the bowl a couple of time to make sure it all incorporates well.

Pour the filling into the cookie crust and refrigerate for at least 2 hours before serving.