Cap'n Crunch No Bake Peanut Butter Pie ©
An Anthony Kitchen original! A Cap'n Crunch No Bake Peanut Butter pie featuring a Golden Oreo - Cap'n Crunch crust and a peanut butter pie filling made with salted caramel and cream cheese! The perfect make-ahead party dessert!
Servings: 12
Calories: 569kcal
Ingredients
For the Cap'n Crunch Pie Crust:
- 24 Golden Oreos (with filling)
- 2 ½ cups Cap'n Crunch breakfast cereal, separated
- 6 tablespoons unsalted butter, melted
For the Salted Caramel and Peanut Butter Filling:
- 1 ¼ cup store-bought salted caramel
- 12 ounces (1 ½ packages) cream cheese at room temperature
- ¾ cup smooth peanut butter
- 1 ½ cup powdered sugar
- 1 ½ teaspoon pure vanilla extract
- ¾ teaspoon fine sea salt
For the Homemade Whipped Cream Topping:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
- Generous pinch fine sea salt
Instructions
For the Cap'n Crunch Pie Crust
- Preheat the oven to 350° and have ready a greased 9" pie dish.
- Add all of the Oreos and 2 ¼ cups Cap'n Crunch to the bowl of a food processor fitted with a blade attachment and process until the mixture becomes a fine crumb.Slowly drizzle the butter through the feed tube, and process until evenly distributed. Carefully, scrape the side of the bowl and process once more, if needed.
- Pour the contents of the bowl into the prepared pie dish, and gently press the filling evenly across the bottom of the pie dish and up the sides of the dish (about ⅔'s of the way) until it is of an even thickness.
- Bake for 10-13 minutes, or until the crust takes on a slightly deeper golden hue. Transfer to a cooling rack to cool completely.
For the Salted Caramel and Peanut Butter Filling:
- Add the salted caramel, room temperature cream cheese, peanut butter, powdered sugar, vanilla extract, and salt to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer.
- Beat the mixture on medium-high speed until well-combined, and transfer the cooled pie shell. Smooth over the top, and set aside while you make the whipped cream.
For the Homemade Whipped Cream Topping:
- Add the heavy whipping cream, powdered sugar, vanilla extract, and salt to the clean bowl of a stand mixer fitted with a whisk attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer.
- Beat the mixture on medium-high speed until it has thickened and stiff peaks have formed.
Garnish and Chill:
- Spread the whipped cream across the top of the pie, and refrigerate for at least 4 hours, but preferably overnight. Just before serving, crush the remaining ¼ cup of Cap'n Crunch in your hands, and scatter across the top of the pie. Serve and enjoy.
Notes
ABOUT STIFF PEAKS:
To determine whether or not you have stiff peaks, turn the beaters (or the whisk attachment) upward so they are facing the ceiling. If the peaks do not move or slump over, they are stiff peaks. If the peaks do slump over, continue mixing. *Smucker's Simple Delight Salted Caramel Topping was used for this recipe*Nutrition
Calories: 569kcal | Carbohydrates: 63g | Protein: 8g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 73mg | Sodium: 547mg | Potassium: 216mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1075IU | Vitamin C: 2.1mg | Calcium: 88mg | Iron: 2.9mg