Chocolate Peanut Butter Pie

Crust

1 (14.3 oz) package Oreos

8 tablespoons melted butter


Filling

8 tablespoons butter, softened

1 1/2 cups creamy peanut butter

1 cup powdered sugar

 

Topping

1 cup semisweet chocolate chips

2 Tablespoons creamy peanut butter

1/2 cup heavy whipping cream

 

Finely crush the Oreos using your favorite method, i.e. a food processor, blender, or smashed in a Ziploc bag. I tend to use the food processor because the entire crust can be easily made in doing so. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and up the sides of a 9" pie pan. Freeze crust for 10 minutes until set.

In the work bowl of a stand mixer set to low speed, beat together filling ingredients until smooth and creamy. Spoon the peanut butter mixture over the crust, smoothing top. Return to freezer.

Place chocolate chips and 2 tablespoons of peanut butter in a large glass or heatproof bowl. Meanwhile, in a saucepan, over medium-high heat, bring heavy whipping cream to a rolling simmer. Pour the cream over the chocolate chips and peanut butter and let stand for 5 minutes, and then whisk until smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hour until ready to serve.
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