Skrewball Pie Recipe

Introduction

Skrewball Pie is a luscious dessert that combines the rich flavors of peanut butter and chocolate with the unique twist of peanut butter-flavored whiskey. This no-bake pie features a crunchy Oreo crust, a creamy peanut butter filling, and a silky chocolate ganache topping for a perfect indulgence.

Ingredients

• 2 cups Oreo cookie crumbs (approximately 25 cookies)
• ⅓ cup unsalted butter (melted)
• 1 cup creamy peanut butter (Peter Pan brand)
• 8 ounces cream cheese (softened to room temperature)
• 1½ cups powdered sugar (sifted)
• ½ cup heavy cream
• 3 tablespoons Skrewball peanut butter-flavored whiskey
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips (Ghirardelli brand)
• ½ cup heavy cream
• 1½ teaspoons Skrewball peanut butter-flavored whiskey
• ½ teaspoon vanilla extract

Instructions

1. Step 1: In a medium mixing bowl, combine the Oreo cookie crumbs and melted unsalted butter. Stir until the mixture resembles wet sand.
2. Step 2: Press the crust mixture firmly into the bottom and sides of a 9-inch pie pan. Place the crust in the freezer for 20 minutes to harden while you prepare the filling and ganache.
3. Step 3: In a large bowl, combine the creamy peanut butter, softened cream cheese, and sifted powdered sugar. Beat with a handheld mixer on medium speed for 1-2 minutes until smooth and fluffy.
4. Step 4: Add the heavy cream, 3 tablespoons Skrewball whiskey, and 1 teaspoon vanilla extract to the filling mixture. Beat for another 2-3 minutes until light and silky smooth.
5. Step 5: For the chocolate ganache, place the semi-sweet chocolate chips and ½ cup heavy cream in a microwave-safe bowl. Microwave on high for 1 minute.
6. Step 6: Let the chocolate sit for 1 minute to soften, then add 1½ teaspoons Skrewball whiskey and ½ teaspoon vanilla extract. Whisk until smooth with no streaks.
7. Step 7: Remove the crust from the freezer and spread the peanut butter filling evenly in the pie pan.
8. Step 8: Carefully pour the chocolate ganache into the center of the filling and gently spread it to the edges, avoiding mixing the layers or covering the crust.
9. Step 9: Refrigerate the pie uncovered for at least 6 hours or overnight to set.
10. Step 10: Once set, remove the pie from the refrigerator, slice, and serve.

Tips & Variations

• For a crunchier crust, add a tablespoon of finely chopped peanuts to the Oreo crumbs before pressing into the pan.
• Substitute the Skrewball whiskey with regular peanut butter extract for a non-alcoholic version.
• Use a small offset spatula to spread the ganache neatly for a clean layered look.
• Chill the pie longer for a firmer ganache layer that slices more cleanly.

Storage

Store the Skrewball Pie covered in the refrigerator for up to 4 days. For best texture, bring to room temperature for 15 minutes before serving. Leftovers can be tightly wrapped and frozen for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute the Oreo cookies with chocolate graham crackers or chocolate wafer cookies for a similar texture and flavor.

What can I do if I don’t have a microwave for the ganache?

You can melt the chocolate chips and heavy cream in a heatproof bowl set over a pot of simmering water, stirring frequently until smooth.

Skrewball Pie Recipe

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4.8 from 149 reviews

Skrewball Pie is a decadent no-bake dessert that combines a crunchy Oreo cookie crust with a creamy peanut butter and cream cheese filling, enhanced with Skrewball peanut butter whiskey for a unique twist. Topped with a rich chocolate ganache infused with the same whiskey, this pie is perfect for peanut butter and chocolate lovers seeking an indulgent treat.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 6 hours 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups Oreo cookie crumbs (approximately 25 cookies)
• ⅓ cup unsalted butter, melted

Filling

• 1 cup creamy peanut butter (Peter Pan brand)
• 8 ounces cream cheese, softened to room temperature
• 1½ cups powdered sugar, sifted
• ½ cup heavy cream
• 3 tablespoons Skrewball peanut butter-flavored whiskey
• 1 teaspoon vanilla extract

Chocolate Ganache Topping

• 1 cup semi-sweet chocolate chips (Ghirardelli brand)
• ½ cup heavy cream
• 1½ teaspoons Skrewball peanut butter-flavored whiskey
• ½ teaspoon vanilla extract

Instructions

1. Make the Crust: In a medium mixing bowl, combine the Oreo cookie crumbs and melted unsalted butter. Stir until the mixture resembles wet sand, ensuring all crumbs are evenly coated with butter.
2. Form the Crust: Press the crumb mixture firmly into the bottom and sides of a 9-inch pie pan to create an even crust layer. Place the crust in the freezer for 20 minutes to harden while preparing the filling.
3. Prepare the Filling: In a large bowl, add the creamy peanut butter, softened cream cheese, and sifted powdered sugar. Using a handheld mixer on medium speed, beat the mixture for 1-2 minutes until smooth and fluffy.
4. Incorporate Liquids: Add the heavy cream, Skrewball peanut butter whiskey, and vanilla extract to the beaten mixture. Beat again for 2-3 minutes until fully incorporated and the filling is light, fluffy, and silky smooth.
5. Make the Ganache: In a microwave-safe mixing bowl, combine the semi-sweet chocolate chips and heavy cream. Heat on high for 1 minute, then remove and let sit for 1 minute to let the chocolate chips soften completely.
6. Finish Ganache: Add the Skrewball whiskey and vanilla extract to the softened chocolate mixture. Whisk thoroughly until smooth and free of white cream streaks.
7. Assemble the Pie: Remove the crust from the freezer and spread the peanut butter filling evenly over the crust in the pie pan.
8. Add Ganache Layer: Carefully pour the chocolate ganache into the center of the pie filling. Using a small offset spatula, gently spread the ganache outward to the edges of the filling, avoiding contact with the crust. Take care not to mix the layers.
9. Chill the Pie: Place the assembled pie uncovered in the refrigerator and let it firm and set for a minimum of 6 hours or overnight for best results.
10. Serve: Once set, remove the pie from the refrigerator. Slice and serve chilled for a rich and creamy dessert experience.

Notes

• For best texture, allow the cream cheese and peanut butter to come to room temperature before mixing.
• Freezing the crust helps it maintain shape and firmness when adding the filling and ganache.
• Use a small offset spatula to carefully spread ganache without disturbing the peanut butter layer.
• If you don’t have Skrewball whiskey, you can substitute with another peanut butter-flavored liquor or omit for a non-alcoholic version.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Skrewball Pie, peanut butter pie, no bake pie, Oreo crust, chocolate ganache, peanut butter whiskey dessert