Ingredients:

  • 280 g Chocolate Sandwich Cookies (e.g., Oreos)
  • 6 Tbsp Unsalted Butter, melted
  • 8 oz Full-Fat Cream Cheese, fully softened to room temperature
  • 1 cup Smooth Peanut Butter (standard, creamy style)
  • 1 cup Confectioners' (Icing) Sugar, sifted
  • 1 tsp Vanilla Extract
  • 1/4 tsp Fine Sea Salt
  • 1 1/2 cups Heavy Whipping Cream, chilled very cold
  • 2 Tbsp Chopped Salted Peanuts, for garnish
  • Chocolate Sauce or melted dark chocolate, for drizzle

Instructions:

  1. Crush the chocolate sandwich cookies in a food processor until fine crumbs are achieved. Combine the crushed crumbs with the 6 Tbsp of melted butter until the mixture resembles wet sand.
  2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to ensure a compact, even layer. Place the crust in the freezer for about 10 minutes to help it firm up.
  3. Whip the chilled heavy cream on high speed until stiff peaks form. Set aside about ½ cup (120 ml) of this whipped cream for topping later, and refrigerate it.
  4. In a separate, clean bowl, use the mixer to beat the softened cream cheese until completely smooth. Beat in the peanut butter, sifted powdered sugar, vanilla, and salt until the mixture is uniform and creamy (1 to 2 minutes).
  5. Gently fold the remaining whipped cream into the peanut butter mixture using a rubber spatula. Use a circular motion, cutting down the middle and lifting, until no white streaks of cream remain. Be careful not to deflate the filling.
  6. Spoon the finished peanut butter filling into the chilled crust and smooth the top gently. Cover the pie loosely and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the filling to set completely.
  7. Just before serving, top the pie with the reserved whipped cream. Sprinkle with chopped salted peanuts and finish with a generous drizzle of chocolate sauce. Use a sharp knife dipped in hot water for clean slices.