Peanut Butter Pie

Peanut Butter Pie, the way we make it

Make it at home

Ingredients

• *For the crust:**
• 24 Oreo cookies (about 2 cups crushed)
• 5 tbsp unsalted butter, melted
• *For the filling:**
• 1 cup creamy peanut butter (not natural/drippy style)
• 8 oz cream cheese, softened to room temperature
• 1 cup powdered sugar, sifted
• 1 tsp pure vanilla extract
• 1½ cups heavy whipping cream, cold
• *For the ganache drizzle:**
• ½ cup semi-sweet chocolate chips
• ¼ cup heavy cream
• *To serve:**
• Whipped cream (canned or freshly whipped)
• Extra crushed Oreos or chopped roasted peanuts, for garnish

Instructions

1. 1

   **Make the crust:** Pulse the Oreos (filling and all) in a food processor until fine crumbs form. Stir in the melted butter until the mixture looks like wet sand. Press firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Refrigerate for at least 20 minutes while you make the filling.

2. 2

   **Whip the cream:** Using a hand mixer or stand mixer with a whisk attachment, whip the cold heavy cream to stiff peaks. Set aside in the refrigerator.

3. 3

   **Make the filling:** In a large bowl, beat the softened cream cheese with a hand mixer until smooth, about 1 minute. Add the peanut butter, powdered sugar, and vanilla extract and beat until completely combined and fluffy, about 2 minutes. Taste — it should be sweet, salty, and rich.

4. 4

   **Fold together:** Gently fold the whipped cream into the peanut butter mixture in two additions, using a rubber spatula. Keep the folds light and slow to preserve the mousse texture.

5. 5

   **Fill and chill:** Spread the filling evenly into the chilled crust. Smooth the top with an offset spatula or the back of a spoon. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

6. 6

   **Make the ganache:** Place the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan (or microwave) until just simmering. Pour the hot cream over the chips, let sit 1 minute, then stir until completely smooth. Cool to a drizzleable consistency, about 5 minutes.

7. 7

   **Serve:** Slice the pie with a sharp knife warmed under hot water (wipe between each cut for clean slices). Plate each wedge, drizzle with ganache, add a dollop of whipped cream, and sprinkle crushed Oreos or peanuts on top. Serve cold.