Ingredients
- Chocolate Cookie Crust: (2 cups of chocolate cookie crumbs, preferably Oreo crumbs with cream filling scraped out) – Provides a rich, chocolatey base for the pie.
- Melted Unsalted Butter: (6 tablespoons) – Acts as a binder for the cookie crumbs, creating a firm and flavorful crust.
- Cream Cheese: (8 ounces, softened) – Lends a creamy texture and slight tanginess to the peanut butter filling.
- Powdered Sugar: (1 ½ cups) – Sweetens the filling and helps create a smooth, melt-in-your-mouth texture.
- Peanut Butter: (1 cup, creamy) – The star ingredient, providing the signature nutty flavor and creamy consistency.
- Vanilla Extract: (1 teaspoon) – Enhances the overall flavor profile, adding warmth and depth.
- Heavy Cream: (1 cup) – Adds richness and volume to the filling, making it light and airy.
- Semi-Sweet Chocolate Chips: (1 cup) – Creates a decadent chocolate layer on top of the pie.
- Milk Chocolate Chips: (½ cup) – Adds a touch of sweetness and creaminess to complement the semi-sweet chocolate.
- Vegetable Oil: (2 tablespoons) – Helps to thin out the melted chocolate, creating a smooth and glossy ganache topping.
- Optional Garnishes: (Chopped peanuts, chocolate shavings, whipped cream) – For adding visual appeal and extra flavor.
Instructions
- Prepare the Chocolate Cookie Crust: Begin by making the foundation of your pie – the chocolate cookie crust. In a medium-sized bowl, combine the 2 cups of chocolate cookie crumbs with 6 tablespoons of melted unsalted butter. Ensure the butter is evenly distributed throughout the crumbs by mixing thoroughly with a fork or your hands. The mixture should resemble damp sand.
- Press Crust into Pie Plate: Transfer the crumb mixture into a 9-inch pie plate. Using the bottom of a measuring cup or your fingers, firmly press the crumbs evenly across the bottom and up the sides of the pie plate. Make sure the crust is uniform in thickness for even baking (though this is a no-bake recipe, pressing evenly is important for structure). For a perfectly neat edge, you can use the tines of a fork to crimp the top edge of the crust.
- Chill the Crust: Place the prepared crust in the refrigerator to chill and set while you prepare the filling. Chilling helps the butter solidify, making the crust firm and stable for the filling. Allow it to chill for at least 30 minutes. This step is crucial for a crust that holds its shape when you add the filling.
- Make the Peanut Butter Filling: While the crust is chilling, it’s time to whip up the luscious peanut butter filling. In a large mixing bowl, combine the 8 ounces of softened cream cheese and 1 ½ cups of powdered sugar. Using an electric mixer (hand mixer or stand mixer), beat the cream cheese and powdered sugar together until smooth and creamy. Ensure there are no lumps of cream cheese remaining for a perfectly smooth filling.
- Incorporate Peanut Butter and Vanilla: Add 1 cup of creamy peanut butter and 1 teaspoon of vanilla extract to the cream cheese mixture. Continue to beat with the mixer until everything is thoroughly combined and the mixture is light and fluffy. The peanut butter should be fully incorporated, creating a uniform color and texture throughout the filling. Taste the filling at this stage and adjust sweetness if desired, though the powdered sugar and peanut butter ratio is usually perfect.
- Whip in Heavy Cream: In a separate clean bowl, pour 1 cup of heavy cream. Using the electric mixer with the whisk attachment (or clean beaters), whip the heavy cream until stiff peaks form. This step is essential for creating a light and airy filling rather than a dense one. Be careful not to overwhip the cream, or it will become grainy. Stiff peaks are achieved when you lift the whisk or beaters, and the cream forms points that hold their shape.
- Fold Whipped Cream into Filling: Gently fold the whipped cream into the peanut butter mixture in two additions. Use a spatula and fold in a figure-eight motion, being careful not to deflate the whipped cream. This folding technique ensures the filling remains light and airy. Combine until just incorporated; avoid overmixing at this stage.
- Assemble the Pie: Remove the chilled chocolate cookie crust from the refrigerator. Pour the peanut butter filling into the prepared crust, spreading it evenly with a spatula. Ensure the filling reaches all edges of the crust for a visually appealing pie. Smooth the top of the filling to create an even surface.
- Prepare Chocolate Ganache Topping: Now, let’s make the decadent chocolate ganache topping. In a microwave-safe bowl, combine 1 cup of semi-sweet chocolate chips, ½ cup of milk chocolate chips, and 2 tablespoons of vegetable oil. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be cautious not to overheat the chocolate, as it can seize. If melting in a double boiler, ensure the bottom of the bowl doesn’t touch the simmering water. Stir constantly until melted and smooth.
- Pour Ganache over Pie: Carefully pour the melted chocolate ganache over the peanut butter filling. Gently spread the ganache evenly over the entire surface of the pie, ensuring it reaches the edges. You can use a spatula or the back of a spoon to create a smooth, even layer.
- Chill the Pie: Return the assembled pie to the refrigerator and chill for at least 4 hours, or preferably overnight. This chilling time allows the filling and ganache to set completely, resulting in a firm and sliceable pie. Chilling also enhances the flavors, allowing them to meld together beautifully.
- Garnish and Serve: Once the pie is fully chilled and set, you can garnish it as desired. Some popular options include sprinkling chopped peanuts, chocolate shavings, or dollops of whipped cream on top. Slice the pie into wedges and serve chilled. For clean slices, you can dip your knife in warm water and wipe it clean between each cut.
Nutrition
- Serving Size: one normal portion
- Calories: 650
- Fat: 45g
- Saturated Fat: 25g