Description
- For the Oreo Crust:
- 24 Oreo cookies, finely crushed
- 1/4 cup unsalted butter, melted
- For the Peanut Butter Layer:
- 1 cup creamy peanut butter
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1/2 cup milk
- For the Chocolate Ganache:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons confectioners’ sugar
- For the Garnish:
- Mini Oreo cookies
- Additional peanut butter, melted for drizzle
Ingredients
- Mix Oreo crumbs with melted butter and press into the bottom of a pie dish. Chill for 30 minutes.
- Beat peanut butter, cream cheese, and confectioners’ sugar until smooth. Gradually add milk until blended. Spread half over the crust. Chill for 10 minutes.
- For the ganache, melt chocolate chips with heavy cream over low heat until smooth. Pour over the peanut butter layer. Chill until set.
- Spread the remaining peanut butter mixture over the chocolate layer.
- Whip the cream with confectioners’ sugar until stiff peaks form. Spread over the final peanut butter layer.
- Garnish with mini Oreo cookies and drizzle with melted peanut butter.
Notes
For an extra touch of flair, consider using a decorative pie dish or garnishing with chocolate curls. Serving this pie slightly chilled maximizes the flavors and textures of each layer. It’s an excellent choice for making ahead, as it keeps well in the refrigerator for several days.