This recipe was a request from my mom. She had gone out with a few friends for dinner and had a chocolate peanut butter pie for dessert. Immediately after she called and asked me to figure out how to make it. All she sent was a picture of it, and after doing some experimenting, I came up with a recipe that I think comes seriously close to the original. And it is absolutely delicious!
For the crust:
23 Oreo cookies
4 tbsp. unsalted butter, melted
1 tbsp. sugar
For the filling:
1 cup creamy peanut butter
1 package cream cheese, softened
1 1/4 cup powdered sugar
2 tbsp. brown sugar
1 8-oz package cool whip
2 tsp. vanilla
For the chocolate drizzle:
½ cup semi-sweet chocolate chips
¼ cup heavy cream
¼ tsp. vanilla extract
Step 1: Make the crust! Process the Oreo cookies in a food processor until they are fine crumbs. Transfer to a bowl and stir in the butter and sugar. Pour into a pie plate and press the mixture down and up the sides to form the crust. Place in the freezer for about 15 minutes to firm up.
Step 2: Make the filling! In a large bowl, beat the cream cheese and peanut butter with an electric mixer on medium-high speed until completely blended. Add the powdered sugar and brown sugar and mix on low speed until combined. Add the cool whip and vanilla and beat on medium-high speed until light and fluffy.
Step 3: Assemble the pie! Spoon the peanut butter filling into the Oreo crust and smooth out the top. Refrigerate for 30 minutes.
Step 4: Make the drizzle! Melt the chocolate chips and heavy cream in a small saucepan over low heat. Continually stir until melted. Remove from heat and stir in the vanilla extract. Let cool slightly, then drizzle over the pie. Refrigerate the pie until ready to serve. Then…dig in!