Unbelievable Peanut Butter Pie

• servings: 1 serving
• active time: 1 hour
• total time: 7 hours

Ingredients

22 whole Oreo cookies (250g; regular, not Double Stuf)

5 Tablespoons (71g) unsalted butter, melted

3/4 cup (180ml) heavy cream

6 ounces (170g) semi-sweet chocolate, finely chopped

1 cup (240ml) heavy cream, cold

8 ounces (226g) full-fat brick cream cheese, softened to room temperature

1 and 1/2 cups (375g) creamy peanut butter

3/4 cup (90g) confectioners’ sugar

1 teaspoon pure vanilla extract

Whipped Cream

1/4 cup (50g) Reese’s Pieces, crushed

1/4 cup (30g) chopped peanuts

Directions

Preheat the oven to 350°F (177°C).

Bake the crust

In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. See this Oreo crust page for more success tips if needed. Bake for 10 minutes. Allow to cool as you prepare the filling.

Make the ganache

Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. Once it comes to a simmer, immediately remove from heat and pour over the chocolate. Let sit for 2–3 minutes to soften the chocolate, then stir gently until the ganache is smooth. Set aside at room temperature and allow to slightly cool. During this time, it will gradually thicken as well.

Make the filling:

Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Spoon the whipped cream into a bowl and set aside. Using the same mixing bowl (no need to rinse it out), beat the cream cheese on medium-high speed until smooth. Then add the peanut butter, confectioners’ sugar, and vanilla extract, and beat until combined. Mixture will be thick. Fold in the whipped cream until smooth. Be gentle, you don’t want to deflate that cream.

Spread peanut butter filling into the cooled crust; I use a small offset spatula for this.

Spread the chocolate ganache on top of the filling.

Note: If you don’t plan to serve the pie with whipped cream, you can add chopped peanuts and/or Reese’s Pieces on top of the wet ganache before chilling the pie (so they stick). Otherwise, wait until you garnish with whipped cream (step 9).

Chill the pie in the refrigerator for at least 6 hours and up to 48 hours. If chilling for longer than a day, loosely cover it.

Garnish the pie:

I used Wilton 1M tip for piping whipped cream on the pictured pie. Top the whipped cream with Reese’s Pieces and chopped peanuts.

Slice and serve cold. Cover leftover pie and store in the refrigerator for up to 5 days.