Chocolate, peanut butter and datil peppers. What a glorious combination of flavors! Combine them all in an Oreo cookie crust and load it up with chopped peanut butter cups and you have a heavenly dessert. This is a creamy, dreamy pie, loaded with peanut butter cups and datil pepper spiciness. Datil peppers are the perfect compliment to chocolate, and they are absolutely amazing in this rich peanut butter and chocolate pie.
I will admit, I’ve bought ready-made cookie crusts in the past, both chocolate cookie and graham cracker. Yes, they are super convenient, but nothing compares to the richer taste you get by making a cookie crust from scratch. And you know it is fresh. No telling how long those store bought ones have sat on the shelf. You won’t want to go back to the pre-made crusts ever again, I promise. It only takes a few minutes and 2 ingredients. I used regular Oreo cookies, but they now make peanut butter filled Oreos that would be amazing here as well. For even more peanut butter flavor, you could even use Nutter Butter Peanut Butter Cookies for the crust. Maybe next time.
My youngest son Hunter is a peanut butter cup fanatic. I made this pie for him, and said it was “to die for!” He’s 21 now, and still likes to lick the bowl. With no eggs involved, I was happy to let him do it.
Spicy Datil Pepper Peanut Butter Cup Pie with Oreo Cookie Crust
Nuthin’ But Datil Spicy Datil Pepper Peanut Bitter Pie with Oreo Cookie Crust
Ingredients for Crust
- 30 Oreo Cookies, finely crushed
- 5 Tablespoons unsalted butter, melted
Ingredients for Pie
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup peanut butter, I used creamy, but you could use the crunchy kind as well
- 1 teaspoon pure vanilla extract
- 1 1/2 cups powdered sugar
- 1/8 teaspoon OSA Gourmet Nuthin’ But Datil, pure ground datil pepper powder
- 1 (8-ounce) container whipped topping, thawed (I used Cool Whip)
- 2 1/2 cups peanut butter cups, unwrapped and chopped (you can use either the large ones or bite-sized peanut butter cups)
Instructions for Crust
Leave the cookies intact – do not remove the filling. Finely crush the Oreo cookies using a food processor, using the blade attachment.
Add the melted butter, and continue to process until the crumbs are fine and start to stick together.
Alternately, place the cookies in the bottom of a large zip top plastic bag – the freezer kind are stronger – and seal the bag, leaving a small space open for air to escape. Using a rolling pin, or the flat side of a meat mallet, beat the cookies until they are finely crushed and start sticking together. Pour the cookie crumbs into a large mixing bowl and blend in the melted butter.
Press the cookie mixture into the bottom and up the sides of a pie plate. (I use the flat bottom of a metal measuring cup to smooth out and push the crumbs into place in the pie plate, but you can use your fingers if you like.)
Chill the crust for 30 minutes to an hour until ready to fill. (Alternately, for a crisper crust, bake the crust for 8-10 minutes at 350°F, then allow to cool completely before filling.)
Instructions for Pie
Beat together the softened cream cheese and peanut butter using an electric mixer until creamy and smooth.
Blend in the vanilla extract. (Be sure to use pure vanilla extract and not imitation flavoring. Believe me, it is worth the extra money to buy pure vanilla as there is a significant difference in the taste.)
Add powdered sugar and mix until smooth.
Add the OSA Gourmet Nuthin’ But Datil.
By hand, fold in the whipped topping, using a spatula.
Fold in 1 1/2 cups of the chopped peanut butter cups.
Spread filling into cooled pie crust.
Top with remaining chopped peanut butter cups and refrigerate for at least 2 hours before serving.