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Crust 30 Oreos 7 tbs unsalted butter, melted Filling 8 oz cream cheese, softened 1 1/4 cup creamy peanut butter 3/4 cup confectioner's sugar 1 tsp vanilla extract 1 cup heavy cream Dark Chocolate Whipped Cream 1 cup heavy cream 2 tbs dark cocoa powder 4 tbs confectioner's sugar 1/2 tsp vanilla extract 2 tbs peanut butter, melted for garnish (optional) 2 tbs chocolate syrup, for garnish (optional) candy pieces, for garnish (optional)
IF BAKING CRUST Preheat oven to 350 degrees.Pulse oreos in a food processor until very fine. Add melted butter and pulse again until butter is evenly distributed. Press mixture into a lightly greased pie plate and bake for 10 minutes. Cool completely. If not baking the crust, just set aside.For the filling, beat cream cheese and peanut butter together until smooth with no lumps. Add confectioner's sugar and vanilla and beat again until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Fold into peanut butter mixture until fully combined. Pour into completely cooled crust. Refrigerate for 4-6 hours or preferably overnight.Before serving, prepare dark chocolate whipped cream, if desired. Whip heavy cream to stiff peaks. Add cocoa powder, confectioner's sugar and vanilla until combined. Pipe or spread onto pie. Garnish pie with melted peanut butter, chocolate syrup and candy pieces, if desired, before serving.
