Ingredients
Equipment
Method
Chocolate Cookie Crust
- Preheat oven to 325 degrees. Grease the bottom and sides of a 9-inch springform pan. Set aside.
- Pulse Oreo cookies, including filling, in a food processor until fine crumbs form. (Yield will be approximately 1.5 cups of crumbs.)
- Add melted butter to Oreo crumbs and pulse until evenly moistened.
- Using the bottom of a clean measuring cup, firmly press crumbs into base and up the sides of springform pan.
- Bake for 8 to 10 minutes or until crust sets. Remove pan from oven and place on a wire rack to cool.
Chocolate Ganache
- Place chocolate chips and butter in a heat safe bowl. Set aside.
- In a small saucepan, bring heavy whipping cream to a simmer over medium heat.
- Pour hot cream over chocolate chips and allow the mixture to sit undisturbed for 5 minutes then stir until chips are melted and evenly combined.
- Allow to cool while you prepare peanut butter filling.
Peanut Butter Filling
- In a large mixing bowl, beat heavy whipping cream and 1/4 cup of powdered sugar with an electric mixer until stiff peaks form (approximately 4 minutes). Set aside.
- In a separate bowl, beat remaining 3/4 cup of powdered sugar, peanut butter, cream cheese and vanilla on medium speed until smooth and lump free. Scrape down the sides of the bowl with a spatula as needed.
- Using a rubber spatula, gently fold whipped cream into peanut butter mixture. Take care to avoid overmixing, the goal is to keep as much air in the filling as possible.
- Fill pie crust with peanut butter mixture and smooth with a spatula then top with ganache and smooth again.
- Place pie in the freezer for 4 hours for the filling to set before adding peanut topping.
Garnish
- Remove pie from freezer and top with peanuts.
Slice and Serve
- Allow pie to sit at room temperature for 20 minutes before slicing. For pristine slices, wipe the knife clean after each cut.
- Serve pie cold. Cover and store leftovers in the freezer up to 1 month.