Ingredients:

  • 1 ½ cups (150g) chocolate cookie crumbs (e.g., Oreo crumbs, without filling)
  • 6 tablespoons (85g) unsalted butter, melted
  • 1 cup (240g) creamy peanut butter (preferably natural or smooth for best texture)
  • 8 oz (225g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 ½ cups (360ml) heavy cream, cold
  • ½ cup (90g) semi-sweet chocolate chips, melted (for drizzling)
  • Chopped roasted peanuts (for garnish)

Instructions:

  1. Crush cookies finely in a food processor or place in a zip-top bag and crush with a rolling pin.
  2. Combine cookie crumbs and melted butter in a bowl until crumbs are evenly moistened.
  3. Press mixture firmly into the bottom and up the sides of the pie dish to form the crust.
  4. Place crust in the fridge to chill while preparing the filling.
  5. Beat softened cream cheese and peanut butter together in a large bowl until smooth and creamy.
  6. Add powdered sugar and vanilla extract; continue mixing until fully incorporated and smooth.
  7. In a separate cold bowl, whip the heavy cream to stiff peaks using a hand or stand mixer.
  8. Gently fold the whipped cream into the peanut butter mixture using a rubber spatula, taking care not to deflate the cream.
  9. Spoon the filling into the chilled crust and smooth the top with a spatula.
  10. Cover and refrigerate for at least 2 hours or until set.
  11. Drizzle melted chocolate over the pie and sprinkle chopped peanuts on top just before serving.