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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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/skrewball-pie-recipe/