Recipe of Today: Oreo Peanut Butter Pie

Ingredients 

Oreo Crust

• 20 Oreo cookies
• 6 tbsp unsalted butter, melted

Peanut Butter Filling

• 1 ½ cups cold heavy cream
• 8 ounces cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• ½ teaspoon vanilla extract

Topping

• 1 ½ cups cold heavy cream
• crushed Oreos
• chopped peanut butter cups

Instructions

Oreo Crust

Put the Oreos in a food processor and mix until crumbs remain. Pour the crumbs into a bowl. Stir in melted butter until all Oreo crumbs are moistened, then press into an 8-inch pie pan. Press the bottom and sides, almost to the top. You want to try and get an even crust. Place the crust in the refrigerator or freezer while making the filling.

Peanut Butter Filling

• In a bowl, add heavy cream and beat with Kitchenin KM50 Stand Mixer until peaks form. Set it aside for future use.

• Get another bowl, use the same Kitchenin Stand Mixer, beat cream cheese and peanut butter until combined and creamy. You want it to be fully integrated. Then add the powdered sugar and vanilla extract and beat until combined. The mixture is almost crumbly, like cookie dough.

• Beat in the whipped heavy cream. As the mixture comes together, you'll end up with a peanut butter mousse-like mixture. Transfer the mousse to the Oreo pie crust and flatten the top. Refrigerate for 4 to 6 hours, or even overnight.

Topping

I like to use fresh whipped cream for topping. It doesn't hold up well in the heat, so if you want something that will last and hold, I recommend a topping like Cool Whip, which holds its structure and doesn't fall off. To make heavy cream, simply add it to the bowl of Kitchenin Stand Mixer and beat until peaks form. You can add a few tbsp of powdered sugar if you want something sweeter, but I actually prefer unsweetened because the peanut butter filling is already sweet enough. Sprinkle on crushed Oreos and peanut butter cups before serving. When not eating, store this pie in the fridge. Enjoy!