Skrewball Pie

5 from 4 votes

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 Time30

Cook Time0

Chill Time6

Total Time6 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 504kcal

Author: Jennifer Fishkind

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.

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.

Tips:

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