Ingredients
Scale
- 22 whole Oreo cookies (250g; regular, not Double Stuf)
- 5 Tablespoons (71g) unsalted butter, melted
- 3/4 cup (180ml) heavy cream
- 6 ounces (170g) semi-sweet chocolate, finely chopped
- 1 cup (240ml) heavy cream, cold
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1 and 1/2 cups (375g) creamy peanut butter
- 3/4 cup (90g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Whipped Cream
- 1/4 cup (50g) Reese’s Pieces, crushed
- 1/4 cup (30g) chopped peanuts
Instructions
- Preheat oven to 350°F (177°C).
- Blend Oreo cookies into fine crumbs and mix with melted butter.
- Press the mixture into a pie dish and bake for about 10 minutes.
- For the ganache, heat heavy cream and pour over chopped chocolate. Stir until smooth.
- Beat cold heavy cream until stiff peaks form. In another bowl, mix cream cheese, peanut butter, sugar, and vanilla. Fold in whipped cream.
- Spread peanut butter filling into cooled crust and top with chocolate ganache.
- Chill the pie for at least 6 hours.
- Garnish with whipped cream, crushed Reese’s Pieces, and peanuts before serving.
- Slice and enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure all ingredients are at room temperature for better mixing.
Chilling time is crucial for setting the filling and ganache properly.
Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25
- Sodium: 250
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 8
- Cholesterol: 50