Ingredients:
- 1 1/2 cups Dark Chocolate Wafer/Oreo Crumbs
- 6 Tbsp Unsalted Butter, melted
- 1/4 tsp Fine Sea Salt
- 8 oz Full-Fat Cream Cheese, softened
- 1 cup Smooth Peanut Butter (non-natural)
- 1 1/4 cups Powdered Sugar (Icing Sugar), sifted
- 1 tsp Vanilla Extract
- 1 1/2 cups Heavy Cream (Double Cream), very cold
- 2 oz Semisweet Chocolate, chopped (for garnish)
- 2 Tbsp Roasted Peanuts, chopped (for garnish)
Instructions:
- Combine Crust Ingredients: In a medium bowl, thoroughly mix the chocolate crumbs, melted butter, and salt until evenly moistened and resembling wet sand.
- Press the Crust: Transfer the mixture to the prepared 9-inch pie dish. Use the base of a flat measuring cup or glass to firmly and evenly press the crumbs along the bottom and up the sides of the dish.
- Initial Chill: Place the crust in the freezer for 15 minutes or the refrigerator for 30 minutes to firm up.
- Cream the Base: Using a stand mixer or a large bowl with a hand mixer, beat the softened cream cheese, peanut butter, sifted powdered sugar, and vanilla extract until the mixture is completely smooth and lump-free (about 2–3 minutes).
- Whip the Cream: In a separate, clean, cold bowl, pour the heavy cream. Beat on high speed until stiff peaks form. Be careful not to over-whip into butter.
- Lighten the Filling: Take about one-third of the whipped cream and fold it robustly into the peanut butter base to lighten the density.
- Fold Gently: Add the remaining whipped cream to the bowl. Use a rubber spatula to gently fold the mixture together until just combined and streak-free. Do not use the electric mixer here.
- Assemble and Chill: Spoon the peanut butter filling evenly into the chilled crust. Use the spatula to smooth the top. Cover lightly and refrigerate for a minimum of 4 hours, or preferably overnight, until completely set.
- Garnish: Melt the chopped chocolate until smooth. Drizzle the melted chocolate artistically over the top of the chilled pie and sprinkle with chopped peanuts before slicing and serving.