Peanut Butter Pie

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Oreo Crust

• 250g Oreo cookies (22 whole, regular-not Double Stuf)

• 71g unsalted butter, melted

Ganache

• 180ml heavy cream

• 170g semi-sweet chocolate, finely chopped

Peanut Butter Filling

• 240ml heavy cream, cold

• 226g full-fat cream cheese (brick-style), softened to room temperature

• 375g creamy peanut butter (Jif or Skippy recommended)

• 90g icing sugar (confectioners’ sugar)

• 1 tsp pure vanilla extract

Optional Toppings

• Whipped cream

• 50g crushed Reese’s Pieces

• 30g chopped peanuts

Instructions

1. Preheat the oven to 177°C (350°F).

   
   

2. Make the crust:In a food processor, blitz the Oreos (with filling) into fine crumbs. Pour into a bowl, add melted butter, and mix until combined. Press firmly into an ungreased 23cm (9-inch) pie dish, covering the bottom and sides evenly. Bake for 10 minutes, then set aside to cool.

   
   

3. Make the ganache:Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat 180ml of cream until it just starts to simmer. Pour the hot cream over the chocolate. Let it sit for 2–3 minutes, then stir gently until smooth. Leave at room temperature to cool and thicken slightly.

   
   

4. Whip the cream:In a mixing bowl, beat the cold 240ml of cream on medium-high speed until stiff peaks form (about 3 minutes). Transfer to another bowl and set aside.

   
   

5. Make the filling:In the same bowl (no need to clean it), beat the cream cheese until smooth. Add peanut butter, icing sugar, and vanilla. Beat until fully combined; the mixture will be thick.

   
   

6. Fold in whipped cream:Gently fold the whipped cream into the peanut butter mixture using a spatula until smooth. Do not overmix.

   
   

7. Assemble:Spread the peanut butter filling into the cooled Oreo crust using a small offset spatula. Smooth the top.

   
   

8. Add ganache:Pour the ganache over the filling and gently spread it evenly.

   If not using whipped cream later, sprinkle crushed Reese’s Pieces and chopped peanuts on the ganache while it's still soft, so they stick.

   
   

9. Chill the pie:Refrigerate for at least 6 hours, ideally overnight. Loosely cover if chilling for more than 1 day. Can be made up to 48 hours ahead.

   
   

10. Garnish before serving:Pipe or spoon whipped cream on top, then sprinkle with Reese’s Pieces and chopped peanuts.

    
    

11. Serve cold.Store leftovers covered in the fridge for up to 5 days.

    
    

Storage Tips

• Make Ahead: You can prepare the crust and ganache a day in advance. Keep both covered in the fridge.

• Freezing: Freeze the whole pie (assembled) for up to 3 months. Serve frozen or thaw in the fridge overnight before serving.