Ingredients:

  • 300g (Approx. 36) Chocolate Sandwich Cookies (e.g., Oreo)
  • 6 Tbsp (85g) Unsalted Butter, melted
  • 1/4 tsp Salt (optional)
  • 8 oz block (225g) Full-Fat Cream Cheese, fully softened at room temperature
  • 1 cup (260g) Smooth Peanut Butter (processed type)
  • 1 1/2 cups (180g) Powdered Sugar (Icing Sugar), sifted
  • 1 tsp (5 ml) Vanilla Extract
  • 1 1/2 cups (360 ml) Heavy Whipping Cream, cold
  • Chopped dry-roasted peanuts (for garnish, optional)
  • Shaved chocolate or mini peanut butter cups (for garnish, optional)
  • Flaky sea salt (e.g., Maldon, for garnish, optional)

Instructions:

  1. Crush the Cookies: Pulse the chocolate sandwich cookies in a food processor until fine crumbs are formed. If using a rolling pin, ensure the crumbs are uniformly fine.
  2. Bind the Crust: Transfer crumbs to a bowl. Pour in the melted butter and salt (if using). Stir until the crumbs are evenly moistened, resembling wet sand.
  3. Press and Chill: Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the freezer for 15 minutes to firm up while preparing the filling.
  4. Whip the Cream Base: In a clean mixing bowl, whip the cold heavy cream until stiff peaks form. Set aside.
  5. Cream the Base: In a separate, large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and light, with absolutely no lumps.
  6. Add Flavour: Beat in the peanut butter until fully incorporated and smooth. Scrape down the sides of the bowl.
  7. Sweeten and Finish: Gradually beat in the sifted powdered sugar and vanilla extract until the mixture is creamy and uniform.
  8. Fold Gently: Using a rubber spatula, gently fold the reserved whipped cream into the peanut butter mixture in three additions. Use a cutting motion to maintain maximum volume. Stop folding as soon as no streaks of white cream remain.
  9. Fill the Shell: Spoon the finished peanut butter filling into the chilled crust. Use the back of a spatula or spoon to spread it evenly.
  10. The Wait: Cover the pie loosely and refrigerate for a minimum of 4 hours, or preferably overnight, until the pie is completely set and sliceable.
  11. Garnish and Serve: Just before serving, garnish the top with chopped peanuts, flaky sea salt, or chocolate shavings. Slice with a hot, clean knife.