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Piper’s Five Star Peanut Butter Pie

Recipe By: John Sunvold
Year Submitted: 2015
Winner Second Place


Serves 8, 9-10 Inch Pie Pan
26 Oreos sandwich cookies
5 T. butter

Peanut Butter Mix
1 C creamy or crunchy peanut butter
8 oz cream cheese
10 oz. Cool Whip
1 1/4 C. Powdered Sugar
1 t. vanilla extract

French Silk Chocolate
3 oz bittersweet or unsweetened chocolate
1 t. vanilla
3/4 c butter
1 1/8 c fine sugar
3 pasteurized eggs


Place whole cookies in food processor and pulse until cookies resemble wet sand. Melt butter and pour over cookie crumbs and mix until butter is evenly distributed. Press crumbs evenly into pie pan. Bake crust at 375 degrees for 10 minutes. Let cool.

Caramel and nuts
Melt 30 caramels and 1/4 cup milk. Add 1/2 C. chopped cocktail peanuts. Spread into the bottom of the pie crust and cool.

Peanut Butter Mix
Beat peanut butter, cream cheese, vanilla, and sugar until smooth. Fold in the Cool Whip. Spread on crust.

French Silk Chocolate
Melt chocolate and set aside to cool. Place sugar in food processor and make the sugar powdery. In a mixer, cream the butter and sugar. Add the cooled chocolate and vanilla, and beat with a mixer for two minutes. Add and egg and beat for five minutes. Scrape the bowl. Add another egg and beat for five minutes. Scrape the bowl. Add the last egg and beat for five minutes. Scrape the bowl and beet for one more minute.
Spread on the pie, cover, and place in the refrigerator for two hours.

Top with favorite whipped topping and/or some peanut butter mix. Garnish with caramel topping, Oreo crumbs, chocolate, chocolate/peanut or peanut butter candies, and/or nuts, as desired.