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 Time30

Chill Time6

Total Time6 30

Course: Dessert

Cuisine: American

Keyword: Skrewball Pie Recipe

Servings:

Calories: 882kcal

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.

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