Unbelievable Peanut Butter Pie (Print-Friendly Version)

Smooth peanut butter, chocolate, and Oreo crust combine for a luscious pie topped with whipped cream and crunchy peanuts.

# What You’ll Need to Make This:

→ Oreo Crust

01 - 250 grams Oreo cookies (22 whole, regular, with cream filling)
02 - 71 grams unsalted butter, melted

→ Chocolate Ganache

03 - 180 millilitres heavy cream
04 - 170 grams semi-sweet chocolate, finely chopped

→ Peanut Butter Filling

05 - 240 millilitres heavy cream, cold
06 - 226 grams full-fat brick cream cheese, softened
07 - 375 grams creamy peanut butter (processed, not natural)
08 - 90 grams confectioners’ sugar
09 - 1 teaspoon pure vanilla extract

→ Optional Toppings

10 - Whipped cream, for garnish
11 - 50 grams Reese’s Pieces, crushed
12 - 30 grams peanuts, chopped

# How to Prepare:

01 - Preheat oven to 177°C. In a food processor or blender, pulse Oreo cookies into fine crumbs. Transfer to a large bowl and mix in melted butter until fully combined and mixture resembles wet sand. Press mixture evenly into the base and up the sides of an ungreased 23 cm pie dish, using medium pressure. Bake for 10 minutes, then allow crust to cool.
02 - Place chopped chocolate in a medium heat-proof bowl. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer; remove from heat and pour over chocolate. Let stand for 2–3 minutes to melt, then gently stir until smooth. Set aside at room temperature to thicken slightly.
03 - Using a hand mixer or stand mixer fitted with a whisk, beat cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Reserve in a separate bowl.
04 - In the same mixing bowl (no need to clean), beat softened cream cheese on medium-high speed until smooth. Add creamy peanut butter, confectioners’ sugar, and vanilla extract; mix until fully combined and thick.
05 - Gently fold the whipped cream into the peanut butter mixture using a silicone spatula until smooth and well incorporated, taking care not to deflate the mixture.
06 - Spread peanut butter filling evenly into the cooled Oreo crust, smoothing the surface with a small offset spatula.
07 - Spread prepared chocolate ganache evenly over the peanut butter layer.
08 - Refrigerate the assembled pie for a minimum of 6 hours and up to 48 hours for optimal texture. Cover loosely if chilling for longer than 24 hours.
09 - Pipe or dollop whipped cream over the chilled pie using a piping tip if desired. Sprinkle with crushed Reese’s Pieces and chopped peanuts, or add these toppings directly onto the ganache before chilling if omitting whipped cream.
10 - Cut pie into slices and serve cold. Store leftovers refrigerated and covered for up to 5 days.

# Extra Tips:

01 - Use processed creamy peanut butter for the classic smooth filling; natural or oily nut butters will alter texture and may cause separation.
02 - Both the crust and ganache can be prepared a day in advance and stored tightly covered in the refrigerator.
03 - The finished pie can be frozen whole for up to 3 months. Thaw overnight in the refrigerator before serving, or enjoy frozen for a firmer texture.

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