This pie will do for birthdays, parties and celebrations, but really, any day will be made better when this dessert is involved. Throw together this rich spin on a chocolate peanut butter cup this weekend for a sweet treat that only takes 1 hour to chill before all the slices can be eaten up!
- 1 (14.3 oz) package whole Oreos (about 36 Oreos)
- 1 cup (16 tablespoons) butter, divided
- 1 1/2 cups + 2 tablespoons creamy peanut butter, divided
- 1 cup powdered sugar
- 1 cup chocolate chips
- 1/2 cup heavy whipping cream
Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.
Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat.
Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth.
Pour the chocolate layer over the peanut butter layer.
Refrigerate, covered, at least 1 hours until ready to serve.
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