Screwball Pie is what you get when you spike a no-bake peanut butter pie with a bit of booze! A rich and decadent whiskey dessert recipe featuring an Oreo cookie crust, a creamy peanut butter flavored filling, and chocolate ganache on top.
No Bake Peanut Butter Pie
Our easy Skrewball Pie recipe makes it fun to chew your booze by merging a peanut butter flavored drink into a delicious alcohol-infused dessert. It’s like a mash-up of my Bailey’s Cheesecake and Peanut Butter Truffles and turning them into one no-bake peanut butter pie.
Just like a classic cheesecake, this boozy pie has the perfect balance of crunchy crust as the base, smooth and fluffy filling, and chocolate ganache to cover, but it’s even easier to make because there’s no baking or water bath needed!
This easy peanut butter pie recipe lets you consume your cocktail and Oreo cream pie all in one bite, but it’s strictly for adults only because none of the alcohol is baked off your spiked slice.
Why We Love Skrewball Peanut Butter Pie Recipes
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Light, fluffy, smooth cream cheese peanut butter mixture is a delicious contrast to the crunchy Oreo crust below.
- Delicious chocolate peanut butter flavor in every forkful.
- Perfect dessert for the peanut butter lover in your life!
Skrewball Pie Ingredients
- Oreo cookies
- Unsalted butter
- Creamy peanut butter: I used Peter Pan brand but feel free to use your favorite.
- Cream cheese: Use brick-style, full-fat cream cheese. The lower fat and whipped varieties won’t set up properly or provide enough richness.
- Powdered sugar
- Heavy whipping cream
- Skrewball peanut butter whiskey
- Vanilla extract
- Semi-sweet chocolate chips: I used Ghirardelli brand but any good quality chocolate chip will work well.
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Choose Your Chocolate: You can substitute milk chocolate chips for the semi sweet chocolate chips or use semi-sweet chocolate baking bars instead.
- Swap The Skrewball: My brand preference for peanut butter whiskey is Skrewball. However, if you can’t find a bottle of Skrewball brand, other options include Skatterbrain, Sqrrl, Sheep Dog, and Hard Truth.
- Create Your Crust: I used the brand OREO cookies for my crust, but any brand of chocolate cream cookies will work. Just be sure you are not using the double stuff or the thins, as this will alter the recipe and the results. Feel free to use a gluten free chocolate cream cookie to create your crust. If you want to save time, you can also buy a store-bought Oreo pie crust or a prepared chocolate graham cracker crust.
- Decorate Your Dessert: Feel free to add a dollop of Cool Whip, whipped cream, or homemade whipped topping to each slice. For more chocolate peanut butter flavor, drizzle melted peanut butter or chocolate sauce on top and sprinkle with some chopped peanuts.
How to Make Skrewball Pie
- Create The Crust: Stir together the Oreo cookie crumbs and melted until the mixture resembles wet sand. Press the cookie mixture firmly into the bottom and sides of the pie plate. Place in the freezer for 20 minutes. (Image 1)
- Form The Filling: Beat together the peanut butter, cream cheese, and powdered sugar until combined, smooth, and fluffy. Add the heavy cream, Skrewball whiskey, and vanilla extract and continue to beat until light, fluffy, and the mixture has a silky smooth texture.
- Make The Ganache: Microwave the chocolate and heavy cream on high heat for 1 minute. Allow the chocolate to sit and soften on the counter for 1 minute. Add the whiskey and vanilla extract, then whisk together until smooth and no white streaks remain.
- Assemble: Spread the pie filling in the prepared crust (Image 2) and cover with the ganache. (Image 3)
Pro Tip: Be careful not to mix the peanut butter layer with the ganache and not to spread the ganache over the crust. - Slice And Serve: Chill in the refrigerator, uncovered, to firm and set-up for a minimum of 6 hours or up to overnight. Slice, serve, and enjoy!
Tips For Making The Best Skrewball Pie
- This Skrewball pie should stay refrigerated until ready to serve.
- Using a commercial brand of creamy peanut butter for the pie filling in this recipe is important. The natural peanut butters have too much oil in them and will alter the outcome of the texture and flavor of the pie filling. I suggest brands such as JIF, Peter Pan, or Skippy for best results.
- When pressing the cookie crumbs into the pie pan, pack them all the way up the sides of the pan. Pack the sides and bottom of the crust tightly to get a nice thick crust that holds together when sliced. Your filling and chocolate ganache will fill the crust completely.
- Be sure that your cream cheese is softened completely to room temperature so that it mixes into a smooth and creamy consistency with the peanut butter.
- A small offset spatula spreads the chocolate ganache layer neatly and carefully over the filling.
- The alcohol in this recipe does not burn off, so you must ensure it is properly labeled for adult consumption.
How To Soften Cream Cheese
To soften the brick of cream cheese, simply remove the package from the foil and place it on a microwave-safe plate. Heat in the microwave for 20-30 seconds or until softened. You can also leave them on the kitchen counter for 1 to 2 hours to soften to room temperature. Don’t leave cream cheese at room temperature for longer than 2 hours or it could start to grow bacteria that could lead to food-borne illness.
How to Store Skrewball Pie
- To Store: You can store this pie in the refrigerator, covered with plastic wrap, for 3-4 days.
- To Freeze: You can freeze this Skrewball pie for up to 2 months. Make sure to allow the chocolate ganache layer to harden completely before wrapping it in plastic wrap and placing it in the freezer. Thaw the pie completely in the refrigerator before slicing and serving.
More Skrewball Recipes
More Chocolate Peanut Butter Recipes
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Skrewball Pie
Serves — 12
No bake Skrewball Pie is a fun way to spike your slice! For adults only because there's booze in both the top two layers.
Prep Time 30 minutes
Cook Time 0 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Ingredients
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
- 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 cups Oreo cookie crumbs, ⅓ cup unsalted butter
- 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.
- Add the creamy peanut butter, cream cheese, and powdered sugar to a large mixing 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.1 cup creamy peanut butter, 8 ounces block of cream cheese, 1½ cups powdered sugar
- 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.½ cup heavy cream, 3 tablespoons Skrewball peanut butter-flavored whiskey, 1 teaspoon vanilla extract
- 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.1 cup semi-sweet chocolate chips, ½ cup heavy cream
- 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.1½ teaspoons Skrewball peanut butter-flavored whiskey, ½ teaspoon vanilla extract
- 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.
Jenn’s Notes
Storage:
- To Store: You can store this pie in the refrigerator, covered with plastic wrap, for 3-4 days.
- To Freeze: You can freeze this Skrewball pie for up to 2 months. Make sure to allow the chocolate ganache layer to harden completely before wrapping it in plastic wrap and placing it in the freezer. Thaw the pie completely in the refrigerator before slicing and serving.
- It is important to use a commercial brand of creamy peanut butter for the pie filling in this recipe. The natural peanut butters have too much oil in them and will alter the outcome of the texture and flavor of the pie filling. I suggest brands such as JIF, Peter Pan, or Skippy for best results.
- When pressing the cookie crumbs into the pie pan, be sure to pack them all the way up the sides of the pan. Pack the sides and bottom of the crust tightly to get a nice thick crust that holds together when sliced. Your filling and chocolate ganache will fill the crust completely.
- Be sure that your cream cheese is softened completely to room temperature so that it mixes into a smooth and creamy consistency with the peanut butter.
- Resist the urge to add more Skrewball whiskey to the pie filling and chocolate ganache. This pie has a beautiful back note flavor of the whiskey without it being too overpowering. Also, adding too much of the Skrewball whiskey will alter the way the pie filling sets up.
- The alcohol in this recipe does not burn off, so you must ensure that it is properly labeled for adult consumption.
Nutrition Info
Calories: 504kcal | Carbohydrates: 40g | Protein: 10g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 292mg | Potassium: 295mg | Fiber: 2g | Sugar: 28g | Vitamin A: 481IU | Vitamin C: 0.1mg | Calcium: 103mg | Iron: 2mg
Just finished making it. Looks and smells amazing. Time to put in the fridge
How can this be made “non-alcoholic?” Please? Thank you! 😊
You would have to make it without the Skrewball Whiskey.