Prep Time: 30 minutes
YIELD: Serves or Makes 1 – 9″ pie
Delicious, easy and only a few ingredients needed! Recipe via @LOSKITCHENCO
FOR THE CHOCOLATE COOKIE CRUST
- 24 chocolate sandwich cookies
- 4 tablespoons melted butter
FOR THE FILLING
- 1 cup peanut butter
- 4 ounces cream cheese
- 1/2 cup powdered sugar
- 11/2 cups heavy cream
- 1 teaspoon vanilla extract
FOR THE CHOCOLATE GANACHE
- 1 cup semi-sweet chocolate chips, or dark chocolate chips
- 1/2 cup heavy cream
FOR THE WHIPPED CREAM AND TOPPINGS
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
To make the crust: In a food processor (or using a ziplock bag and rolling pin) blend or crush the cookies into fine crumbs. Add the melted butter and mix until evenly combined. Press the crust into a greased springform pan or pie plate and gently smooth out, working the crumbs up the side. A spoon or the back of a measuring cup works great for this. For a crunchier crust, bake at 350°F for 8-10 minutes. For a normal crust, let it set in the freezer for about 15 minutes prior to filling.
To make the filling: In a large bowl using a hand mixer, beat the peanut butter, cream cheese, powdered sugar, and vanilla together. In a separate bowl, beat the heavy cream starting on slow, and increasing the speed on high. Beat until stiff peaks form. Take about ⅓ of the whipped cream and using a spatula mix it together with the peanut butter mixture. You’ll do this to help lighten up the peanut butter mixture so you can fold the remaining whipped cream in without deflating it too much. After you’ve mixed in ⅓ of the whipped cream, gently fold in the rest with the peanut butter mixture. Place the filling in the pie crust, spreading it out into an even layer with a spatula. Set aside in the fridge or freezer while you make the ganache.
To make the ganache: Prepare a bowl with 1 cup chocolate chips. In a separate bowl or glass measuring cup, heat up the heavy cream in the microwave. Pour the hot cream over the chocolate chips. Cover and let it sit for a few minutes. Whisk together well until chocolate is completely melted and mixture is smooth. If the mixture seems too thick, you can add a dash more of heavy cream or put the mixture in the microwave for a few seconds more to help thin it out. Pour over the peanut butter layer, using a spatula to even out the chocolate. Put back in fridge or freezer to allow the chocolate to set.
To make the whipped Cream: Combine heavy cream, powdered sugar, and vanilla in a bowl or stand mixer. Beat the mixture starting on low, and increasing speed, beating until stiff peaks form. I used a Wilton 1M tip and piping bag to achieve the swirled piped look on this pie. I simply moved the tip in a slanted circular motion continually moving around the pie, then added pieces of Reeses and Oreos crumbs as a finish. Feel free to pipe and garnish how you’d like.