Ingredients

The following ingredients have 9 Servings
  • 1 (14.3 oz.) package Oreos
  • 1/4 cup butter, melted
  • 3/4 cup creamy peanut butter
  • 8 ounces cream cheese, softened
  • 2 cups heavy cream
  • 1/3 cup sugar
  • 1 teaspoon corn syrup
  • 2 cups chopped mini peanut butter cups
  • 3/4 cup semi sweet chocolate chips
  • 1/2 cup heavy cream
  • Additional peanut butter cups, for garnish (optional)

Instruction

  • Crush the Oreo cookies (or process them in a food processor) to make fine crumbs. Stir in the melted butter. Press the mixture into a 9 or 10 inch pie pan. Refrigerate until ready to use.
  • In a large mixing bowl, beat the peanut butter and cream cheese until smooth. In a separate large bowl, beat the heavy cream, sugar and corn syrup with an electric mixer until stiff peaks form.
  • Fold the whipped cream mixture into the peanut butter mixer until combined. Fold in the chopped peanut butter cups.
  • Spread the filling into the prepared pie crust. Place in the freezer while you prepare the ganache.
  • To make the ganache, place the chocolate chips in a heatproof bowl. In a small saucepan over medium-low heat, heat the cream until just before boiling.
  • Pour the hot cream over the chocolate chips and let stand for 2 minutes. Whisk the cream and chocolate together until glossy and smooth.
  • Remove the pie from the refrigerator and drizzle with the ganache. Decorate with additional peanut butter cups, as desired. Return to the refrigerator for at least 2 hour, or until firm. The pie may also be frozen. Thaw in the refrigerator to serve.