Skrewball Pie Recipe

Introduction

Skrewball Pie is a luscious, no-bake dessert that combines rich peanut butter, smooth cream cheese, and silky chocolate ganache infused with peanut butter-flavored whiskey. This indulgent pie features a crunchy Oreo crust and is perfect for peanut butter lovers looking for a unique twist.

Ingredients

• 2 cups Oreo cookie crumbs (approximately 25 cookies)
• ⅓ cup unsalted butter (melted)
• 1 cup creamy peanut butter (Peter Pan brand)
• 8 ounces block of 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
• 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. Step 1: To 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.
2. Step 2: 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.
3. Step 3: Add the creamy peanut butter, cream cheese, and powdered sugar to a large mixing bowl. Using a handheld mixer on medium speed, beat the mixture for 1-2 minutes or until smooth and fluffy.
4. Step 4: Add the heavy cream, Skrewball whiskey, and vanilla extract to the pie filling. Beat again for 2-3 minutes until the mixture is light, fluffy, and silky smooth.
5. Step 5: To make the chocolate ganache, combine the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Heat on high for 1 minute in the microwave.
6. Step 6: Let the chocolate sit for 1 minute to soften the chips completely. Add Skrewball whiskey and vanilla extract, then whisk until the ganache is smooth and no white streaks remain.
7. Step 7: Remove the Oreo crust from the freezer. Spread the pie filling evenly into the pie pan.
8. Step 8: Carefully pour the chocolate ganache into the center of the pie filling. Gently spread it towards the edges without mixing it into the peanut butter layer or over the crust. Using a small offset spatula works best.
9. Step 9: Refrigerate the pie uncovered for at least 6 hours or overnight to set.
10. Step 10: Once set, remove the pie from the refrigerator and slice to serve.

Tips & Variations

• For a crunchier crust, toast the Oreo crumbs lightly before mixing with butter.
• Substitute the Skrewball whiskey with regular peanut butter whiskey or a splash of bourbon if unavailable.
• Use crunchy peanut butter for added texture in the filling.
• Chill the pie overnight for the best flavor melding and firmer ganache.

Storage

Store the Skrewball Pie covered in the refrigerator for up to 4 days. Reheat slices gently at room temperature for 10-15 minutes before serving to allow the ganache to soften slightly, enhancing the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Oreos with other chocolate sandwich cookies or even graham crackers, but Oreos provide the ideal flavor and texture for this pie.

Is it necessary to use Skrewball whiskey?

Skrewball whiskey adds a distinctive peanut butter flavor, but you can use another peanut butter-flavored whiskey or simply omit it and add a bit more vanilla extract if preferred.

Skrewball Pie Recipe

---

★★★★★

5 from 94 reviews

• Author: Isabella
• Total Time: 6 hours 15 minutes (including chilling time)
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

Skrewball Pie is a decadent no-bake dessert featuring a crunchy Oreo cookie crust, a rich and fluffy peanut butter and cream cheese filling infused with Skrewball peanut butter-flavored whiskey, and a smooth chocolate ganache topping with a hint of whiskey. Perfectly chilled and silky, this pie offers a delicious combination of peanut butter and chocolate flavors with an adult twist.

---

Ingredients

Scale 1x2x3x

Crust

• 2 cups Oreo cookie crumbs (approximately 25 cookies)
• ⅓ cup unsalted butter (melted)

Pie Filling

• 1 cup creamy peanut butter (Peter Pan brand)
• 8 ounces block of 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

• 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, add Oreo cookie crumbs and melted unsalted butter. Stir together until the mixture resembles wet sand.
2. Form the crust: Firmly press the mixture into the bottom and sides of a 9-inch pie pan. Place the crust into the freezer for 20 minutes to harden while preparing the filling and ganache.
3. Prepare the pie filling: In a large mixing bowl, combine the creamy peanut butter, softened cream cheese, and sifted powdered sugar. Using a handheld mixer on medium speed, beat for 1-2 minutes until fully combined and smooth.
4. Incorporate liquids: Add heavy cream, Skrewball whiskey, and vanilla extract to the cream cheese mixture. Beat for an additional 2-3 minutes until the filling is light, fluffy, and silky smooth.
5. Make the chocolate ganache: In a microwave-safe bowl, combine semi-sweet chocolate chips and heavy cream. Microwave on high for 1 minute to start melting.
6. Finish ganache: Let the chocolate sit for 1 minute to soften completely. Add Skrewball whiskey and vanilla extract, then whisk until smooth with no streaks.
7. Assemble the pie: Remove crust from freezer and evenly spread the peanut butter cream cheese filling into the pie pan.
8. Add ganache: Carefully pour the chocolate ganache in the center of the pie filling and gently spread to the edges, avoiding mixing layers or covering the crust. Use a small offset spatula for neat spreading.
9. Chill: Refrigerate the assembled pie, uncovered, for at least 6 hours or overnight to firm up the filling and ganache.
10. Serve: Once set, remove from refrigerator, slice, and serve chilled.

Notes

• Ensure cream cheese is at room temperature to achieve a smooth filling.
• Freezing the crust before adding filling helps maintain a firm base.
• Use a small offset spatula for precise spreading of the ganache layer.
• This pie should be stored in the refrigerator and served cold.
• For a firmer crust, consider chilling it longer before adding filling.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

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