1. Begin by making the crust. In a food processor, pulse the chocolate sandwich cookies until finely crushed. Add the melted butter and pulse again until combined. Press the mixture into the bottom of a 9-inch pie dish, making sure to press it up the sides as well. Refrigerate for at least 30 minutes to set.
2. For the peanut butter filling, beat together the peanut butter, softened cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth. Gently fold in the whipped heavy cream until fully incorporated. Spread this mixture evenly over the chilled crust and return to the refrigerator.
3. To make the chocolate ganache, heat the heavy cream in a small saucepan until just simmering, then pour it over the chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then whisk until smooth. Let the ganache cool for a few minutes before pouring it over the peanut butter filling.
4. Once the ganache is set, top with chopped peanuts and peanut butter chips for an added crunch. Chill the pie for at least 2 hours before serving.
Prep Time: 25 minutes
Chilling Time: 2 hours
Total Time: 2 hours 25 minutes
Kcal: 550 per slice
Servings: 8-10
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