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The Sweet Shoppe’s Peanut Butter Pie


  • Crust
  • 30 Oreos (16 oz package)
  • 1/2 C salted butter
  • Whipped Cream
  • 1 C heavy whipping cream
  • 2 Tbsp powdered sugar
  • 1 tsp vanilla
  • Peanut Butter Mousse
  • 8 oz cream cheese, softened
  • 1 C powdered sugar
  • 1 tsp vanilla
  • 1 heaping C peanut butter
  • 1 C prepared whipped cream
  • Ganache
  • 1/2 C heavy whipping cream
  • 1 C semi-sweet chocolate chips
  • Garnish
  • 1/4 C Reese’s cups, chopped
  • 1/4 C peanut butter, melted


Preheat oven to 350°. Crush Oreos finely by hand or in food processor and combine with melted butter. Pat into 8- or 9-inch pie pan. Bake 5 minutes and let cool. 

For whipped cream, place heavy whipping cream, powdered sugar and vanilla in chilled bowl and beat with hand mixer or stand mixer until medium peaks form. 

For peanut butter filling, beat cream cheese until smooth. Add powdered sugar and vanilla and mix until combined. Add peanut butter and mix until smooth. Fold 1 C whipped cream into mixture by hand, being careful not to deflate mixture. Reserve remaining whipped cream for topping and refrigerate.

For ganache, heat heavy cream in saucepan until just boiling and pour over chocolate chips in heatproof bowl. After 5 minutes, whisk until smooth and let cool. 

To assemble, layer one-third cooled ganache into cooled pie crust and place in fridge to chill for 15 minutes. Spoon peanut butter mousse into crust, drizzle with another one-third ganache, and return pie to fridge until well chilled, at least 3 hours. Top with remaining whipped cream. Garnish with chopped Reese’s cups, remaining ganache and melted peanut butter .

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