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

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

Make the crust: In a medium mixing bowl, add Oreo cookie crumbs and melted unsalted butter. Stir together until the mixture resembles wet sand.
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.
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.
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.
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.
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.
Assemble the pie: Remove crust from freezer and evenly spread the peanut butter cream cheese filling into the pie pan.
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.
Chill: Refrigerate the assembled pie, uncovered, for at least 6 hours or overnight to firm up the filling and ganache.
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