Ingredients:

  • 24 Oreo cookies, finely pulsed (270g)
  • 5 tbsp Unsalted butter, melted (70g)
  • 1 pinch Fine sea salt
  • 1 cup Creamy peanut butter, stabilized/not natural (250g)
  • 8 oz Full-fat cream cheese, softened (226g)
  • 1 cup Confectioners' sugar, sifted (120g)
  • 1 tsp Pure vanilla extract (4g)
  • 1.5 cups Heavy whipping cream, chilled (355ml)
  • 0.5 cup Semi-sweet chocolate chips (90g)
  • 0.33 cup Heavy whipping cream for ganache (80ml)
  • 40g Chopped peanut butter cups for garnish

Instructions:

  1. Pulse Oreo cookies in a food processor until they reach a fine sand consistency. Mix with melted butter and sea salt. Press the mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate.
  2. Bake the crust at 350°F (180°C) for 8 minutes to caramelize the sugars and set the structure. Remove from oven and allow to cool completely.
  3. Prepare the ganache moisture barrier: Heat 1/3 cup heavy cream in a small saucepan until simmering. Pour over chocolate chips, let sit for 2 minutes, then whisk until glossy. Spread a thin layer over the bottom of the cooled crust and set aside the remaining half.
  4. In a large bowl or stand mixer, beat the softened cream cheese, creamy peanut butter, sifted confectioners' sugar, and vanilla extract until smooth and aerated.
  5. In a separate chilled bowl, whip the 1.5 cups of heavy cream to stiff peaks. Gently fold the whipped cream into the peanut butter mixture in three additions to maintain a dense fat matrix and prevent ice crystals.
  6. Pour the filling into the prepared crust, smoothing the top with an offset spatula. Scatter the 40g of chopped peanut butter cups over the surface, pressing them slightly into the cream.
  7. Place the pie in the coldest part of your freezer for at least 4 hours until the center is firm to the touch. For the cleanest slices, freeze overnight.