Last year at work, the office held a pie competition. I won best in pie non-fruit with a simple peanut butter cookie pie recipe. I was reminded of it the other day, and I decided that I wanted to kick it up a notch. Is there really any better way to kick peanut butter pie up than adding a little maple syrup? A little background on that is that this was a treat I used to fix myself as a small child. There are few things you can reach and open when you’re under the age of five but peanut butter and syrup were always easy. I would scoop out a couple of tablespoons of peanut butter and then pour in the maple syrup until it had just the right sweetness and voila a snack was served. That’s the main inspiration for this pie.
You can’t have a cookie pie without cookies, right? I used Oreos mixed with cinnamon and butter to give this a tasty and crunchy crust. This is an easy crust for any of your non-fruit and/or frozen pies. I might even suggest it with your average cheesecake.
The peanut butter filling is where all my favorite flavors come into play though. You mix a little cream cheese, peanut butter, and maple syrup in a mixer until it’s light and fluffy. I tasted it at this point in order to determine the amount of maple syrup that was going to be necessary to bring to mind the flavors of my childhood. It took less than I expected.
Now it was time to make it light and fluffy. I took an entire container of whipped topping and added it into the mix. I must say that to me this tasted like heaven on a spoon once it was all mixed together. It was a wonder I didn’t eat the whole batter and have nothing to show you. Alas miracles never cease.
After a few hours in the freezer, you are blessed with this rich reward. It is worth it’s weight in gold I tell ya. Be sure to serve it at your next party!
MAPLE PEANUT BUTTER COOKIE PIE
- 18 Cream Filled Sandwich Cookies (Oreo, obviously)
- 1 1/2 tbsp Unsalted butter
- 1/2 tsp Ground Cinnamon
- 1 8oz package Cream Cheese (I used Philadelphia)
- 1 cup Confectioners’ Sugar
- 1 cup Creamy Peanut Butter (I used JIF)
- 3 c Whipped topping (Cool Whip is in the photo)
- 2 1/2 tbsp Organic Maple Syrup (Or whatever kind you prefer)
- 1. Preheat oven to 350. Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch pan. (If you desire, you may use a spring form.)
- 2. Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.
- 3. Beat together the cream cheese, confectioners’ sugar, and vanilla extract. Stir in the peanut butter until well blended, and then add maple syrup.
- 4. Fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.
- 5. Place in freezer for at least an hour, but I recommend overnight for best results.