Unbelievable Peanut Butter Pie

By Sally's Baking Recipes

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C).
2. In a food processor or blender, grind 22 whole Oreos (filling included) into fine crumbs, about 2 cups or 250g. Put them in a large bowl and stir in the 5 tablespoons melted butter. Break up any large lumps.
3. Press the mixture firmly into the bottom and up the sides of an ungreased 9-inch pie dish to make a compact, thick crust. Bake for 10 minutes, then let cool while you make the filling.
4. Put the 6 ounces chopped chocolate in a medium heatproof bowl. Heat the 3/4 cup heavy cream in a small saucepan over medium heat until it just simmers, then pour it over the chocolate. Wait 2 to 3 minutes, then stir gently until smooth. Leave at room temperature to cool slightly and thicken.
5. Beat the 1 cup cold heavy cream on medium-high until stiff peaks form, about 3 minutes. Set aside in a bowl.
6. In the same mixing bowl, beat the 8 ounces softened cream cheese until smooth. Add the 1 1/2 cups peanut butter, 3/4 cup confectioners' sugar and 1 teaspoon vanilla and beat until combined. Fold in the whipped cream gently until smooth.
7. Spread the peanut butter filling into the cooled crust.
8. Spread the ganache over the filling. If not topping with whipped cream, sprinkle the 1/4 cup crushed Reese's Pieces and 1/4 cup chopped peanuts over the wet ganache now.
9. Chill for at least 6 hours and up to 48 hours, loosely covered if longer than a day.
10. Before serving, pipe or spread whipped cream on top and garnish with the Reese's Pieces and chopped peanuts. Slice and serve cold. Keep leftovers covered in the refrigerator for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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CreamHeavy creamCream cheeseChocolatePeanutPeanut butterWhipped creamOreo