Peanut Butter Pie
 With a chocolate cookie crust and creamy peanut butter filling, this easy peanut butter pie checks all the boxes. Ingredients For the Crust 24 Oreo cookies 5 tablespoons unsalted butter, melted 24 Oreo cookies 5 tablespoons unsalted butter, melted For the Chocolate Layer ¼ cup heavy cream ⅓ cup semi-sweet chocolate chips (or 2 oz chopped semi-sweet chocolate) ¼ cup heavy cream ⅓ cup semi-sweet chocolate chips (or 2 oz chopped semi-sweet chocolate) For the Peanut Butter Filling 2 cups heavy cream 8 oz cream cheese 1 cup creamy peanut butter (see note) ½ teaspoon salt 2 teaspoons vanilla 1½ cups confectioners’ sugar 2 cups heavy cream 8 oz cream cheese 1 cup creamy peanut butter (see note) ½ teaspoon salt 2 teaspoons vanilla 1½ cups confectioners’ sugar Instructions For the Crust Preheat the oven to 350°F and set an oven rack in the middle position. In the bowl of a food processor fitted with a steel blade, blend the Oreos and butter until the mixture is finely chopped and evenly moistened. Firmly press the crumbs into a deep-dish 9-inch pie pan, starting by lining the sides to create a crust about ¼-inch thick, then press the remaining mixture onto the bottom to form the base. Use the bottom of a measuring cup or glass not only to flatten and even out the surface of the base but also to press against the sides, ensuring they are compact and uniform. To refine the top edge of your crust, position the side of your thumb or the edge of a measuring cup inside the crust's side wall, and with the index finger of your other hand, gently press down on the top edge. Gradually rotate the pie pan, maintaining this motion, to ensure a consistently neat and smooth edge around the entire perimeter. Bake the crust for 5 to 6 minutes, or until slightly crisp, then allow it to cool completely before filling. Preheat the oven to 350°F and set an oven rack in the middle position. In the bowl of a food processor fitted with a steel blade, blend the Oreos and butter until the mixture is finely chopped and evenly moistened. Firmly press the crumbs into a deep-dish 9-inch pie pan, starting by lining the sides to create a crust about ¼-inch thick, then press the remaining mixture onto the bottom to form the base. Use the bottom of a measuring cup or glass not only to flatten and even out the surface of the base but also to press against the sides, ensuring they are compact and uniform. To refine the top edge of your crust, position the side of your thumb or the edge of a measuring cup inside the crust's side wall, and with the index finger of your other hand, gently press down on the top edge. Gradually rotate the pie pan, maintaining this motion, to ensure a consistently neat and smooth edge around the entire perimeter. Bake the crust for 5 to 6 minutes, or until slightly crisp, then allow it to cool completely before filling. For the Chocolate Layer In a small microwave-safe bowl, combine the cream and chocolate chips. Heat on high power for 30 seconds and stir until melted (microwave for another 10 seconds or so if needed). Pour into the cooled crust and carefully spread evenly over the bottom using a spoon or offset spatula, taking care not to disturb the crust. Let cool until the chocolate has set — it doesn’t need to be completely firm, but you should be able to lightly touch it without sticking to your finger. For quicker setting, place it in the freezer for about 15 minutes. In a small microwave-safe bowl, combine the cream and chocolate chips. Heat on high power for 30 seconds and stir until melted (microwave for another 10 seconds or so if needed). Pour into the cooled crust and carefully spread evenly over the bottom using a spoon or offset spatula, taking care not to disturb the crust. Let cool until the chocolate has set — it doesn’t need to be completely firm, but you should be able to lightly touch it without sticking to your finger. For quicker setting, place it in the freezer for about 15 minutes. For the Peanut Butter Filling In the bowl of a stand mixer fitted with the whisk or beaters, whip the heavy cream until stiff peaks form. Transfer the whipped cream to a separate bowl. Without cleaning the mixer bowl or whisk/beaters, add the cream cheese, peanut butter, salt, and vanilla. Beat on medium-high speed until fluffy, about 2 minutes, making sure to scrape down the sides of the bowl as needed. Gradually add in the confectioners’ sugar while mixing on low speed, then increase the speed to medium and continue beating until the mixture is smooth, about 2 minutes, scraping the bowl as necessary. Introduce one-third of the whipped cream into this mixture and beat until just combined; this helps lighten the mixture for easier folding. Gently fold in the remaining whipped cream with a rubber spatula until the texture is consistent and resembles peanut butter mousse. Pour the filling into the cooled crust, using the back of a spoon to create decorative swirls on the surface. Chill in the refrigerator for at least 3 hours or overnight. Serve cold. Note: For best results, use a smooth and creamy commercial peanut butter, like Skippy. (I do not recommend all-natural, organic, or chunky peanut butter.) Make-Ahead Instructions: The pie can be made up to 1 day ahead of time. In the bowl of a stand mixer fitted with the whisk or beaters, whip the heavy cream until stiff peaks form. Transfer the whipped cream to a separate bowl. Without cleaning the mixer bowl or whisk/beaters, add the cream cheese, peanut butter, salt, and vanilla. Beat on medium-high speed until fluffy, about 2 minutes, making sure to scrape down the sides of the bowl as needed. Gradually add in the confectioners’ sugar while mixing on low speed, then increase the speed to medium and continue beating until the mixture is smooth, about 2 minutes, scraping the bowl as necessary. Introduce one-third of the whipped cream into this mixture and beat until just combined; this helps lighten the mixture for easier folding. Gently fold in the remaining whipped cream with a rubber spatula until the texture is consistent and resembles peanut butter mousse. Pour the filling into the cooled crust, using the back of a spoon to create decorative swirls on the surface. Chill in the refrigerator for at least 3 hours or overnight. Serve cold. Note: For best results, use a smooth and creamy commercial peanut butter, like Skippy. (I do not recommend all-natural, organic, or chunky peanut butter.) Make-Ahead Instructions: The pie can be made up to 1 day ahead of time. Nutrition Information Powered by Per serving (10 servings) Calories: 700 Fat: 53 g Saturated fat: 26 g Carbohydrates: 51 g Sugar: 38 g Fiber: 2 g Protein: 10 g Sodium: 320 mg Cholesterol: 99 mg Per serving (10 servings) Calories: 700 Fat: 53 g Saturated fat: 26 g Carbohydrates: 51 g Sugar: 38 g Fiber: 2 g Protein: 10 g Sodium: 320 mg Cholesterol: 99 mg