Hello my dear readers,

It is the best day of the week.

FRIDAY!

Happy Friday Baking Nation!

Peanut butter Oreo Mini pie from the best food blog 5starcookies

Is your little and happy soul ready for the weekend?

Are you planning to visit your farmers market to buy fresh and local vegetables, fruits, baking, crafts or jewelry?

Are you?

Please do. It is important to eat fresh and healthy food so your local farmers market is the best place to buy it.

Wake up early, say “Hello and thank you” to the sun up there, in the sky

and enjoy your life to the fullest.

And like always, 5 star cookies will add another recipe to your happy and fun life.

Today it is ….

Peanut Butter Oreo Mini Pie.

This recipe will give you unlimited joy or I like to say: Mini Joy Unlimited.

Are you ready for shopping?

Let’s buy all ingredients for the best Peanut butter Oreo Mini Pie.

Shopping List

flour
sugar
eggs
peanut butter (smooth)
heavy cream
Oreo Cookies
chocolate chips
cream cheese
coconut oil (organic)
icing sugar
vanilla extract
cornstarch
baking powder and salt

ACTION TIME

PEANUT BUTTER OREO MINI PIE

Ingredients

6 large eggs (organic)

3/4 cup sugar

1 cup flour (AP)

1 tsp baking powder

1/8 tsp salt

1 tsp cornstarch

Oreo Spread:

15 Oreo Cookies (Double Stuffed Cream Oreo)

1/8 cup coconut oil

Peanut Butter Filling

1/2 cup heavy cream

3 oz cream cheese, softened to room temperature

1 cup creamy peanut butter

1/2 cup confectioners sugar

1/2 Tbsp pure vanilla extract

Instructions

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, cornstarch, baking powder and salt.

Add into eggs mixture and fold gently using a spatula.

Important: Don’t use mixer when adding flour mixture.

Fold using a spatula.

Be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes.

Cool completely. (for about 2 hours)

Place the cookie cutter on your cake and cut about 10 mini cakes or as

many as you want to. You can freeze extra cakes or mini cakes.

I used 2 inch cookie cutter.

Oreo Spread:

In the bowl of a food processor whiz the cookies and coconut oil until they are fine crumbs. (10 min)

If you would like it thinner, add more coconut oil.

Peanut Butter Filling

Filling:

Beat the heavy cream until stiff peaks form.

Spoon the whipped cream into a bowl and set aside.

Using the same mixing bowl beat the cream cheese, peanut butter,sugar and vanilla extract until combined.

Mixture will be thick.

Fold in the whipped cream until smooth, be gentle, you don’t want to deflate that cream.

Keep in the fridge until ready to use.

Now if you have the following

-cake

-Oreo spread

-Peanut butter filling

Yes, you are ready for the best part, assemble of the Peanut butter Oreo Mini Pie.

Assemble of the Peanut butter Oreo Mini Pie

You will need:

tart shells (buy in Walmart, $ store)

Place your first mini cake to the bottom of tart shells.

Add 1 TBSP of Oreo spread.

Top with peanut butter filling and repeat until you used all of your mini cakes.

Transfer into fridge or freezer for a few hours.

Optional:

Top with melted chocolate.

Decorate with peanuts or sprinkles.

Enjoy and share.

To print this recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Peanut Butter Oreo Mini Pie

Yield: 5 people

Peanut butter Oreo Mini Pie is the recipe from your favorite FAB food blog called 5starcookies.com

Enjoy and share this mini pie with all your family and friends.

Peanut butter Oreo Mini Pie is unlimited JOY recipe.

Ingredients

6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1 tsp baking powder
1/8 tsp salt
1 tsp cornstarch

Oreo Spread:

15 Oreo Cookies (Double Stuffed Cream Oreo)
1/8 cup coconut oil

Peanut Butter Filling

1/2 cup heavy cream
3 oz cream cheese, softened to room temperature
1 cup creamy peanut butter
1/2 cup confectioners sugar
1/2 Tbsp pure vanilla extract

Instructions

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up). Spray with baking spray and set aside. Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes) Sift the flour, cornstarch, baking powder and salt. Add into eggs mixture and fold gently using a spatula. Important: Don’t use mixer when adding flour mixture. Fold using a spatula. Be sure that flour mixture is incorporated into eggs mixture. Spread the batter on the prepared jelly roll pan. Bake at 350 for 15 minutes. Cool completely. (for about 2 hours)
Place the cookie cutter on your cake and cut about 10 mini cakes or as many as you want to. You can freeze extra cakes or mini cakes. I used 2 inch cookie cutter.

Oreo Spread:

In the bowl of a food processor whiz the cookies and coconut oil until they are fine crumbs. (10 min) If you would like it thinner, add more coconut oil.

Peanut Butter Filling

Beat the heavy cream until stiff peaks form. Spoon the whipped cream into a bowl and set aside. Using the same mixing bowl beat the cream cheese, peanut butter,sugar and vanilla extract until combined. Mixture will be thick. Fold in the whipped cream until smooth, be gentle, you don’t want to deflate that cream. Keep in the fridge until ready to use.

Assemble of the Peanut butter Oreo Mini Pie

You will need: tart shells (buy in Walmart, $ store) Place your first mini cake to the bottom of tart shells. Add 1 TBSP of Oreo spread. Top with peanut butter filling and repeat until you used all of your mini cakes. Transfer into fridge or freezer for a few hours.
Optional: Top with melted chocolate. Decorate with peanuts or sprinkles.