Chocolate Peanut Butter Pie

Walking through the grocery store, I spotted it: Peanut butter filled Oreos. And at that moment, I realized my calling. A peanut butter pie had to be made with a peanut butter Oreo pie crust. Peanut butter is one of life's greatest gifts. Fact. There is really not much to say about this pie except it is delicious and rich. Fact. It is made with cream cheese so it has a little cheesecake taste to it, which I am obsessed with but people like my mom try to avoid because of the calories...like I really care about that. When a dessert has as much flavor as one tiny bite of this pie has, it is worth eating. Peanut butter pie might be one of my favorite pies after tasting this, although I want to try different recipes for this pie until the best one is found. I believe peanut butter pie is one of those staple desserts that the best recipe for it must be sought out. But this pie has a crunchiness that makes my head spin, not to mention the nice crunch that comes from the Oreo crust too. Peanuts and chocolate chips are added to the filling to balance out the sweetness of the pie and cool whip is spread over the top. Pretty much this pie tastes really good.

Ingredients:

For the crust:

- 32 Oreo cookies, finely processed into crumbs, I used peanut butter filled but you can use any kind you want
- 5 1/3 tbsp. unsalted butter, melted and cooled
- Small pinch of salt

For the crunch:
- 1 1/4 cups salted peanuts, finely chopped
- 1/2 cup mini chocolate chips
- 2 tsp. sugar
- 1/4 tsp. ground cinnamon
- Dash of ground nutmeg

For the filling:
- Half a container of Cool Whip
- 1 cup confectioners’ sugar, sifted
- 12 oz. cream cheese, at room temperature
- 1 1/2 cups creamy peanut butter
- 2 tbsp. milk

For the Topping:

- Other half of Cool Whip

- Mini Reese's cups

Directions:

1. To make crust, preheat oven to 350. Butter a 9-inch spring form pan and place on a baking sheet. Mix oreo crumbs,  melted butter, and salt in a bowl. Make sure all crumbs are moistened. Press the oreo mixture onto the sides and bottom of prepared pan. Put in freezer for 10 minutes and the bake in preheated oven for 10 minutes. Let cool completely. 

 

2. To make the crunch, in another bowl combine 1 cup of the chopped peanuts, mini chocolate chips, sugar, cinnamon and nutmeg.  Toss with a fork to mix and set aside. (Resist snacking on this as it is addictive.)

3. To make filling, use the mixer with the paddle attachment and beat the cream cheese with  confectioners’ sugar on medium speed until the cream cheese is satiny smooth.  Beat in the peanut butter, milk, and 1/4 cup of the chopped peanuts until well combined.

4. Using a spatula, fold in the cool whip and peanut mixture. Once all ingredients are incorporated, scrape into cooled pie crust.  

5.  Refrigerate for about four hours or until the filling firms. Top the filling with cool whip and Reese's cups.

It got messy. 

-Sarah-

Adapted from: Annieseats