Description
A no-oven dessert with a chocolatey cookie crust and creamy, rich peanut butter filling. Perfect for warm summers or quick comfort treats that melt in your mouth with a sweet-savory balance of peanut butter and sugar.
Ingredients
2 cups chocolate cookie crumbs (Oreos or graham crackers)
1/2 cup unsalted butter, melted
1/4 cup powdered sugar (for crust)
2 cups natural peanut butter
1 cup powdered sugar (for filling)
1 can (14 oz) evaporated milk
1 tsp pure vanilla extract
4 large egg whites (room temperature)
Whipped cream (for topping)
Crushed chocolate cookies (for garnish)
Instructions
Combine chocolate cookie crumbs, melted butter, and 1/4 cup powdered sugar in a bowl
Press the mixture firmly into the bottom of a 9-inch pie dish
Chill the crust in the refrigerator while preparing the filling
In a large bowl, beat egg whites with a wire whisk or electric mixer until stiff peaks form
Gradually add 1 cup powdered sugar and vanilla extract to the egg whites, continuing to beat until glossy
Fold in evaporated milk and half the peanut butter until just combined
Pour the filling into the chilled crust and smooth the top
Refrigerate for 2-4 hours until set
Garnish with whipped cream and crushed chocolate cookies before serving
Notes
For a halal crust, use store-bought halal-certified cookies or crush gluten-free chocolate-flavored cookies and melt vegan-friendly halal butter instead of regular butter
To make whipped cream, whip heavy cream with a splash of vanilla until stiff
Crush reserved chocolate cookie crumbs using a food processor or ziplock bag for easy garnish
Store leftovers in an airtight container in the refrigerator for up to 3 days
Nutrition
- Serving Size: 1 slice (1/8 of the pie)
- Calories: 420
- Sugar: 26g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg