Ingredients:

  • 30 whole Chocolate Sandwich Cookies (e.g., Oreos), including cream filling
  • 6 Tbsp Unsalted Butter, melted
  • Pinch Fine Sea Salt (if using unsalted butter)
  • 8 oz Full-Fat Cream Cheese, fully softened to room temperature
  • 1 cup Smooth Peanut Butter (stabilized style, e.g., Jif or Skippy)
  • 1 1/2 cups Powdered Sugar (Icing Sugar), sifted
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Heavy Cream (Double Cream), very cold (minimum 35% fat)
  • 1/4 cup Roasted Chopped Peanuts (optional, for garnish)
  • Chocolate Sauce (optional, for drizzling)

Instructions:

  1. Crush the entire cookies (filling included) in a food processor until fine crumbs form. If crushing by hand, ensure they are pulverized finely.
  2. Transfer the crumbs to a medium bowl. Pour in the melted butter and salt. Stir until the mixture resembles wet sand and is evenly coated.
  3. Transfer the mixture to the 9-inch pie dish. Use the flat bottom of a measuring cup or glass to firmly press the crumbs across the base and up the sides. Ensure the crust is compact and even.
  4. Place the pressed crust in the freezer for 15 minutes while preparing the filling, or refrigerate for 30 minutes. This helps the butter set.
  5. Using a separate, very clean bowl and whisk attachment, whip the very cold heavy cream on medium-high speed until firm, stiff peaks form. Set aside in the refrigerator. Do not over-whip.
  6. In the mixing bowl, combine the softened cream cheese, peanut butter, vanilla, and fine salt. Beat on medium speed until the mixture is completely smooth and fluffy—about 2 minutes. There should be no cream cheese lumps remaining.
  7. Gradually beat in the sifted powdered sugar until just combined. Scrape down the sides of the bowl.
  8. Gently add about one-third of the reserved whipped cream to the peanut butter mixture. Use a rubber spatula to fold it in until just streaks remain. This lightens the base.
  9. Gently fold in the remaining whipped cream in two batches. Work carefully, cutting down the middle and folding over the top. Stop folding as soon as no white streaks of cream are visible. Overmixing will deflate the pie.
  10. Carefully spoon the finished peanut butter filling into the chilled crust. Use the spatula to smooth the top surface, creating a lovely dome or ensuring it is perfectly flat.
  11. If garnishing now, sprinkle the chopped peanuts over the top.
  12. Cover the pie loosely and refrigerate for a minimum of 4 hours, or preferably overnight, until the pie is properly set and sliceable.
  13. Before serving, drizzle with chocolate sauce if desired. Slice with a large, sharp knife dipped in hot water for clean cuts.