Ingredients:

  • 24 standard Oreo cookies (265g)
  • 5 tbsp Unsalted butter, melted (70g)
  • 1/4 tsp Fine sea salt (1.5g)
  • 1 cup Creamy processed peanut butter (250g)
  • 8 oz Full-fat cream cheese, room temperature (226g)
  • 1 cup Powdered sugar, sifted (120g)
  • 1 tsp Pure vanilla extract (5ml)
  • 1 cup Heavy whipping cream, cold (240ml)
  • 1/4 cup Roasted peanuts, crushed (35g)
  • 2 oz Semi-sweet chocolate, melted (55g)
  • 4 Mini peanut butter cups, chopped (36g)

Instructions:

  1. Place Oreo cookies in a food processor and pulse until they reach the consistency of fine sand.
  2. In a bowl, combine the cookie crumbs with melted butter and sea salt. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
  3. Place the crust in the freezer to set while preparing the filling.
  4. In a stand mixer, beat the softened cream cheese and creamy peanut butter until smooth and completely emulsified.
  5. Add the powdered sugar and vanilla extract; beat on low speed until combined, then increase speed until light and fluffy.
  6. In a separate chilled bowl, whip the heavy cream until it reaches stiff peaks.
  7. Using a rubber spatula, gently fold the whipped cream into the peanut butter mixture in three separate additions to maintain aeration.
  8. Pour the filling into the chilled crust and smooth the top with an offset spatula.
  9. Drizzle with melted chocolate and top with crushed peanuts and chopped mini peanut butter cups.
  10. Refrigerate for at least 4 hours (or ideally overnight) to allow the fat emulsion to stabilize before slicing.