Peanut Butter Chocolate Pie (Print Version)
# Ingredients:
01 -
12 Nutter Butter cookies.
02 -
12 Oreo cookies.
03 -
6 tablespoons melted salted butter.
04 -
3/4 cup heavy cream.
05 -
1 1/2 cups of semi-sweet chocolate chips.
06 -
8 Reese's cups.
07 -
8 ounces of softened whipped cream cheese.
08 -
1 cup of smooth peanut butter.
09 -
8 ounces of thawed Cool Whip.
10 -
1/3 cup powdered sugar.
# Instructions:
01 -
Pop it in the fridge for at least 3 hours so it sets nicely before slicing.
02 -
Smooth the creamy peanut butter filling over the crust, then drizzle the ganache on top. Scatter Reese's pieces over it all to finish.
03 -
Combine cream cheese, powdered sugar, and peanut butter in a bowl. Stir until it's silky smooth, then gently mix in the Cool Whip.
04 -
Crush the cookies separately using a blender or food processor. Mix each batch with 3 tbsp of butter, then press both into a pie dish. Pop it in the freezer to firm up.
05 -
Warm up the cream in the microwave until it's steaming. Drop in the chocolate chips, leave it for a few minutes, then stir it all into a smooth mix.
# Notes:
01 -
Hot fudge can swap in for the ganache if you're short on time.
02 -
Lasts up to 4 days chilled in the fridge.
03 -
You can freeze it for about 4 months.