Description
A creamy and dreamy peanut butter pie with a crunchy Oreo crust and glossy chocolate ganache, perfect for any occasion.
Ingredients
- 22 Oreo cookies
- 5 tablespoons unsalted butter, melted
- 3/4 cup heavy cream (for ganache)
- 6 ounces semi-sweet chocolate, coarsely chopped
- 1 cup heavy cream, cold (for whipped cream component)
- 8 ounces full-fat brick cream cheese, softened
- 1 1/2 cups creamy peanut butter
- 3/4 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup Reese’s Pieces, crushed
- 1/4 cup chopped peanuts
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Instructions
- 1. Preheat your oven to 350°F and prepare a 9-inch pie dish.
- 2. In a food processor, pulse the Oreo cookies until finely ground.
- 3. Transfer cookie crumbs to a bowl and mix with melted butter.
- 4. Press the mixture into the pie dish to form a crust and bake for 10 minutes. Allow to cool.
- 5. In a saucepan, heat 3/4 cup heavy cream until it simmers. Pour over chopped chocolate and let sit for 2 minutes, then stir until smooth.
- 6. Whip 1 cup of cold heavy cream until stiff peaks form.
- 7. In another bowl, beat the softened cream cheese, peanut butter, confectioners’ sugar, and vanilla extract until smooth.
- 8. Fold the whipped cream into the peanut butter mixture until well combined.
- 9. Pour the filling into the cooled crust and smooth the top.
- 10. Drizzle cooled ganache over the filling and sprinkle with crushed Reese’s Pieces and peanuts.
- 11. Refrigerate for at least 6 hours or overnight to set.