June 27, 2024
Review RecipeSkrewball Pie
Skrewball Pie combines creamy peanut butter, rich chocolate ganache, and a hint of whiskey for a unique and easy-to-make dessert. Perfect for any occasion, this pie is a crowd-pleaser that can be prepared in just 30 minutes.
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Skrewball Pie is the perfect treat for peanut butter lovers, made with the creamiest peanut butter pie filling, spiked with a hint of whiskey. It’s a totally no-bake recipe, with a buttery Oreo crust, topped with rich chocolate whiskey sauce.
Skrewball is an American whiskey with a smooth flavor full of rich peanut butter notes, so it’s perfect for baking desserts.
We’ve created this fun take on a no-bake peanut butter pie that has a distinct boozy flavor, perfect for parties, birthdays, and holidays (no kids allowed!). The peanut butter filling is made with cream cheese, powdered sugar, and heavy cream so it’s ultra smooth and flavorful.
Skrewball Pie Ingredients
This dessert is like a giant Screwball whisky peanut butter cup. Spiked and sweetened peanut butter encased in a chocolate crust with a smooth chocolate fudge topping, all made from simple ingredients, and ready in no time.
You’ll Need:
For the Crust:
- 2 cups Oreo cookie crumbs (approximately 25 cookies)
- ⅓ cup unsalted butter, melted
For the Pie Filling:
- 1 cup creamy peanut butter (We used Peter Pan brand)
- 8-ounce block of cream cheese, softened to room temperature
- 1½ cups powdered sugar, sifted
- ½ cup heavy cream
- 3 tablespoons Skrewball peanut butter whiskey
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips (Ghirardelli brand)
- ½ cup heavy cream
- 1½ teaspoons Skrewball peanut butter-flavored whiskey
- ½ teaspoon vanilla extract
Whiskey Pie Substitutions and Additions
Need to make a substitution? Here are some easy suggestions:
Oreo Cookie Crumbs: Look for pre-crushed Oreo crumbs in the baking aisle to save yourself the time of crushing the Oreos yourself. If you need a substitution, you can use graham cracker crumbs, chocolate graham crumbs, or any other chocolate cookie crumbs instead.
Unsalted Butter: You can use salted butter if that’s what you have. Just be aware that it may add a slight salty taste to the crust.
Creamy Peanut Butter: We don’t recommend natural nut butters for this recipe, as they tend to be too oily. You can replace the peanut butter with other nut butter if you prefer, or with crunchy peanut butter for a less-smooth filling.
Cream Cheese: For a lighter option, you can use reduced-fat cream cheese. This will make the filling a bit less rich, but still creamy.
Heavy Cream: Use half-and-half instead of heavy cream for a lighter filling and ganache. This will make the pie slightly less rich but still creamy and delicious. You can try replacing the cream with cream of coconut for a dairy-free option.
Skrewball Peanut Butter-Flavored Whiskey: If you can’t find Skrewball whiskey, you can use another peanut butter-flavored whiskey or even a regular whiskey with a touch of peanut butter extract. For a non-alcoholic version, leave the whiskey out and add a bit more vanilla, or even some peanut butter extract to enhance the peanut butter flavor, if desired.
Coffee Liqueur: For a different flavor, try replacing the Skrewball with coffee liqueur. It will provide a similar boozy lift with the complementary flavor of coffee.
Semi-Sweet Chocolate Chips: Milk chocolate or dark chocolate chips can be used instead of semi-sweet.
Extra Toppings: You can add even more decadence to this pie by topping it with smooth caramel sauce, chopped peanuts, or a warm chocolate fudge drizzle.
How To Make This Skrewball Pie Recipe
Creating Skrewball Pie is straightforward and fun, with a rich, creamy filling that will satisfy your love of peanut butter, and a luscious chocolate ganache. Let’s break down each step to make sure you get perfect results every time.
STEP ONE: Place the Oreo crumbs in a medium mixing bowl. Melt the butter and pour it over the crumbs. Stir the mixture until it resembles wet sand.
PRO TIP: Use a food processor to crush the cookies quickly and evenly. If you don’t have one, placing the cookies in a Ziploc bag and crushing them with a rolling pin works just as well.
STEP TWO: Press the crumb mixture firmly into the bottom and sides of a 9-inch pie pan. Make sure it’s packed tightly to form a solid base for your pie. Once done, place the crust in the freezer for about 20 minutes to set while you prepare the filling and ganache.
STEP THREE: In a large mixing bowl, combine 1 cup of creamy peanut butter, an 8-ounce block of softened cream cheese, and 1½ cups of sifted powdered sugar. Using a handheld mixer on medium speed, beat the mixture for one to two minutes until smooth and fluffy.
PRO TIP: Make sure the cream cheese is fully softened to avoid lumps in your filling. Leave it out at room temperature for 30 minutes to an hour before starting to bake.
STEP FOUR: Add ½ cup of heavy cream, 3 tablespoons of Skrewball whiskey, and 1 teaspoon of vanilla extract to the peanut butter mixture. Beat again for two to three minutes until everything is well incorporated and the filling is light and airy.
STEP FIVE: In a microwave-safe bowl, combine the semi-sweet chocolate chips and remaining heavy cream. Microwave on high for one minute. Let the mixture sit for another minute to allow the chocolate chips to soften completely.
STEP SIX: Add the remaining Skrewball whiskey and vanilla extract to the chocolate and cream mixture. Whisk until smooth and no streaks of cream remain.
STEP SEVEN: Take the Oreo crust out of the freezer and spread the peanut butter filling evenly into the pie pan. Smooth the top with a spatula to make an even layer.
STEP EIGHT: Carefully pour the chocolate ganache into the center of the pie filling. Use a small offset spatula to spread the ganache evenly to the edges without mixing it into the peanut butter layer. Try to avoid spreading the ganache over the crust.
STEP NINE: Place the assembled pie in the refrigerator, uncovered, to chill and set for at least 6 hours or overnight. This allows the filling and ganache to firm up properly.
STEP TEN: Once the pie is fully set, remove it from the refrigerator and slice it to serve. This pie stays best refrigerated until ready to serve.
PRO TIP: For clean slices, use a sharp knife dipped in hot water, wiping the blade clean between each cut.
Troubleshooting
While this no-bake recipe has simple, straightforward steps, here are some issues that could arise, and how to avoid them:
The crust is too crumbly and falls apart.
Make sure to press the crust firmly into the pie pan and freeze it for at least 20 minutes before adding the filling.
The filling is lumpy.
Soften the cream cheese completely to room temperature before mixing it with the peanut butter and powdered sugar.
The ganache is not smooth.
Let the chocolate chips sit in the heated cream for a full minute before whisking to allow them to melt fully.
The pie filling is too runny.
Beat the filling for the recommended time to incorporate air and achieve the right consistency. Avoid adding extra liquid ingredients.
The ganache mixes with the peanut butter layer.
Carefully pour the ganache and use a small offset spatula to spread it gently, avoiding the edges of the crust.
The pie doesn’t set properly.
Refrigerate the pie for at least 6 hours or overnight to allow it to firm up completely.
The crust sticks to the pan.
Grease the pie pan lightly with butter or cooking spray before pressing in the crust.
The slices are messy and uneven.
Use a sharp knife dipped in hot water, wiping the blade clean between each cut for clean slices.
The peanut butter flavor is too strong.
Use a balanced amount of peanut butter and cream cheese, and avoid adding extra peanut butter.
The pie has a gritty texture.
Sift the powdered sugar before adding it to the filling to avoid any lumps.
How To Serve Skrewball Pie
If you’ve ever poured a rocks glass of Skrewball over ice cubes, you’ll know it’s a delicious, decadent drink that’s good to the last sip! This pie will bring you the same satisfaction, plus we incorporate rich chocolate, too!
This peanut butter chocolate pie is a heavenly recipe for people who love the natural flavors of peanut butter whiskey. Here’s how to serve it:
Classic Presentation: Place your Skrewball Pie on a pretty platter and garnish with a sprinkle of crushed nuts or a drizzle of warm peanut butter. This simple touch adds a bit of flair and complements the rich flavors of the pie.
A la Mode: Serve a slice of Skrewball Pie with a scoop of vanilla ice cream. The creamy ice cream balances the richness of the pie and adds a cool, refreshing flavor.
Whipped Cream Topping: Top each slice with a dollop of freshly whipped cream. It’s the perfect light complement to the rich flavors of the pie.
Don’t Forget the Kids: Kids shouldn’t consume this spiked pie, so make sure you provide some treats just for them! Try no-bake Peanut Butter Balls, a simple Chocolate Peanut Butter Crazy Cake, or these individually served Reese’s Dessert Cups that are perfect for little hands.
Skrewball Pie is a unique recipe that’s a hit at a party or special family dinner. You can take it to Thanksgiving dinner as a special ‘grown-up’ dessert, or let it replace a traditional birthday cake for a celebratory 21st birthday party!
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How To Store
This pie tastes best when cold set. We also like to make it the day before we want to serve it. Here’s how to make it ahead and store it so it always tastes fresh and delicious.
MAKE AHEAD: You can make this recipe up to 2-3 days in advance, but we recommend making it the day before your event. Allowing this pie to chill overnight will help to bring out all the natural flavors of the whisky and peanut butter filling. Let the ganache layer set, then store it tightly covered in the fridge until you’re ready to serve it.
IN THE FRIDGE: Leftover pie will store well in the fridge. Cover it with plastic wrap or transfer the leftovers to a small, airtight container. Store for up to 4 days.
IN THE FREEZER: To freeze Skrewball Pie, first allow the chocolate ganache layer to harden completely in the fridge. Then, wrap the pie tightly in plastic wrap followed by a layer of aluminum foil. It can be stored in the freezer for up to 2 months. Thaw the pie in the refrigerator overnight before serving.
Why This Skrewball Pie Recipe Is The Best
You can tell just by looking at this pie that it’s going to be uniquely delicious. There are so many things to love about this no-bake pie.
Unique Flavor: The hint of Skrewball whiskey gives the familiar taste of no-bake peanut butter pie a fresh flavor.
Easy to Make: It’s a no-bake recipe that’s easy enough for anyone to make and uses simple ingredients you have on hand.
Make Ahead Convenience: This recipe is ideal for making ahead, and even tastes better that way!
Yummy Chocolatey Crust: The Oreo crust takes this pie to a whole new level.
Frequently Asked Questions
Is there a way to make this pie dairy-free?
You can try using dairy-free cream cheese and a dairy-free butter substitute for the crust. There are also dairy-free chocolate chips available. Keep in mind that the taste and texture might vary slightly from the original recipe.
Can I make the pie without the chocolate ganache?
Yes, you can omit the ganache if you prefer. The pie will still be delicious, but the ganache adds a rich chocolate layer that complements the peanut butter filling.
What can I use if I don’t have an offset spatula for spreading the ganache?
You can use a regular spatula or the back of a spoon to spread the ganache. Just be gentle to avoid mixing it with the peanut butter layer.
How do I thaw the pie after freezing?
Thaw the pie in the refrigerator overnight before serving. This helps maintain its texture and flavor.
Can I freeze Skrewball Pie?
Yes, you can freeze the pie for up to 2 months. Make sure to wrap it tightly in plastic wrap and aluminum foil after the ganache layer has hardened.
How long will the pie last in the refrigerator?
The pie will last for 3-4 days in the refrigerator if covered properly with plastic wrap or foil.
Can I use natural peanut butter for the filling?
It’s best to use a commercial brand like Peter Pan, JIF, or Skippy. Natural peanut butter has more oil and can alter the texture of the filling.
Can I use a different type of cookie for the crust?
Yes, you can use graham cracker crumbs or any other chocolate cookie crumbs. The flavor and texture will be slightly different but still delicious.
How long does the pie need to chill in the refrigerator?
The pie should chill for at least 6 hours or overnight to set properly.
Can I substitute the Skrewball whiskey with another type of alcohol?
Yes, you can use another peanut butter-flavored whiskey or regular whiskey. The peanut butter flavor will be less pronounced, but it will still add depth to the pie.
Where can I buy Skrewball Whiskey?
You can buy a bottle of Skrewball at your local liquor store. Keep in mind, if you’re in the USA, you’ll need to be 21 years of age to buy it, and consume this pie.
Skrewball Pie is an easy and delicious dessert that combines all our favorite flavors. Creamy peanut butter, rich chocolate ganache, and a touch of whiskey make a unique treat you can share with your friends and family!
More Skrewball Whiskey Recipes
Skrewball Pie
Skrewball Pie combines creamy peanut butter, rich chocolate ganache, and a hint of whiskey for a unique and easy-to-make dessert. Perfect for any occasion, this pie is a crowd-pleaser that can be prepared in just 30 minutes.
Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings 8
Ingredients
For the Crust
- 2 cups Oreo cookie crumbs, approximately 25 cookies
- ⅓ cup unsalted butter, melted
For the Pie 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
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips, Ghirardelli brand
- ½ cup heavy cream
- 1½ teaspoons Skrewball peanut butter-flavored whiskey
- ½ teaspoon vanilla extract
Instructions
Make the Crust
- Add the Oreo cookie crumbs and melted unsalted butter to a medium mixing bowl. Stir to combine until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom and sides of a 9-inch pie pan. Place the crust into the freezer for 20 minutes to harden while you prepare the pie filling and chocolate ganache.
Make the Filling
- Add the creamy peanut butter, cream cheese, and powdered sugar to a large bowl to prepare the pie filling. Using a handheld mixer on medium speed, beat the mixture for 1-2 minutes or until all the ingredients are fully combined, and the mixture is smooth and fluffy.
- Add the heavy cream, Skrewball whiskey, and vanilla extract to the bowl of beaten cream cheese. Beat again for 2-3 minutes or until the liquids are fully incorporated and the pie filling is light, fluffy, and has a silky smooth texture.
Make the Chocolate Ganache Topping
- Add the semi-sweet chocolate chips and heavy cream to a microwave-safe mixing bowl to make the chocolate ganache layer. Heat the chocolate and heavy cream on high heat for 1 minute in the microwave.
- Remove the bowl from the microwave and allow the chocolate to sit for 1 minute on the counter to allow the chocolate chips to soften completely. Add the Skrewball whiskey and vanilla extract, then whisk all the ingredients together until the chocolate ganache is smooth and no white streaks of heavy cream remain.
Assemble the Pie
- To assemble the Skrewball pie, remove the Oreo cookie crust from the freezer and spread the pie filling evenly in the pie pan.
- Next, carefully pour the chocolate ganache into the center of the pie filling and gently spread the ganache to the edges of the pie filling. Be careful not to mix the peanut butter layer with the ganache and not to spread the ganache over the crust. A small offset spatula works well to spread the chocolate ganache layer neatly and carefully.
- Place the Skrewball pie into the refrigerator, uncovered, to firm and set-up for a minimum of 6 hours or up to overnight.
- Once the Skrewball pie has set up and the ganache has firmed up, you can remove the pie from the refrigerator and slice it to serve.
Notes
- Use a food processor to crush the cookies quickly and evenly. If you don’t have one, placing the cookies in a Ziploc bag and crushing them with a rolling pin works just as well.
- Make sure the cream cheese is fully softened to avoid lumps in your filling. Leave it out at room temperature for 30 minutes to an hour before starting to bake.
- For clean slices, use a sharp knife dipped in hot water, wiping the blade clean between each cut.
Nutrition
Calories: 882kcal | Carbohydrates: 72g | Protein: 13g | Fat: 61g | Saturated Fat: 28g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 394mg | Potassium: 473mg | Fiber: 5g | Sugar: 52g | Vitamin A: 1.066IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 7mg
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