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Skrewball Peanut Butter Whiskey Pie Recipe

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★★★★★

4.8 from 64 reviews

Skrewball Pie is a decadent no-bake dessert combining a rich Oreo crust, a creamy peanut butter and cream cheese filling flavored with Skrewball peanut butter whiskey, and a luscious chocolate ganache topping. Perfectly balanced with sweet, nutty, and boozy notes, this pie requires minimal effort and chilling time, making it an impressive treat for peanut butter and chocolate lovers alike.

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, stir together the Oreo cookie crumbs and melted unsalted butter until the mixture resembles wet sand in texture. Press this 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 preparing the filling and ganache.
  2. Make the Filling: In a large bowl, combine 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. Add the heavy cream, Skrewball whiskey, and vanilla extract, then beat for an additional 2-3 minutes until the filling is light, fluffy, and silky smooth.
  3. Make the Chocolate Ganache Topping: In a microwave-safe bowl, add semi-sweet chocolate chips and heavy cream. Microwave on high for 1 minute, then let sit for 1 minute so the chocolate chips soften completely. Stir in Skrewball whiskey and vanilla extract, whisking until the ganache is smooth and free of white streaks.
  4. Assemble the Pie: Remove the crust from the freezer and spread the peanut butter filling evenly into the pie pan, avoiding disturbing the crust. Carefully pour the chocolate ganache into the center of the filling, gently spreading it toward the edges without mixing it into the peanut butter layer or spreading it onto the crust. Use a small offset spatula for neat spreading.
  5. Chill and Serve: Refrigerate the assembled pie uncovered for at least 6 hours or overnight to allow it to set fully and the ganache to firm up. Once set, slice and serve the Skrewball pie chilled.

Notes

  • Freezing the crust before adding the filling helps it hold its shape and prevents sogginess.
  • Softened cream cheese ensures a smooth filling without lumps.
  • Use a handheld mixer for the smoothest, fluffiest filling texture.
  • Be careful while spreading the ganache to maintain distinct layers for a professional presentation.
  • The pie is best served chilled and can be stored in the refrigerator for up to 3 days.
  • For a richer ganache, you may add an additional tablespoon of heavy cream if desired.
  • If you don’t have Skrewball whiskey, a peanut butter-flavored liquor or a small amount of peanut butter extract can be used as a substitute.

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

Find it online: https://trendytasterecipes.com/skrewball-peanut-butter-whiskey-pie-recipe/