• This recipe is not hard, but since it has a few layers I recommend reading through the entire recipe, including the tips and tricks, before starting.

Oreo Cookie Crust

• Preheat oven to 350°. Spray pie pan with light coating of baking spray.
• Place the oreos and the melted butter in a food processor (affiliate) and process until the cookies are fine crumbs. 
• To form the oreo crust, dump ⅔ of the crumbs in the bottom of a 9-inch deep dish pie pan. Using your fingers or a tamper (affiliate), press the crumbs firmly into the side.
• Finish by filling the bottom with the remaining crumbs and tamping them down across the bottom of the pan. Bake for 8 minutes, then set aside to cool to room temperature on a wire rack.

Peanut Butter Sauce

• Melt the ingredients for the ganache together in a heat-proof bowl and stir until combined. Spread across the bottom of the cooled pie crust.

Chocolate Pie Filling

• Place all ingredients in a sauce pan and stir. Simmer whisking constantly until thickened. Remove from heat and whisk every 30 seconds for 5 minutes to help the filling cool more quickly.
• Pour over the top of the peanut butter ganache. Cover the top of the pie with plastic wrap to prevent the pudding from developing a skin. Refrigerate until completely cool.

Peanut Butter Whipped Cream

• Once the pie has cooled completely it’s time to make the whip cream. To a very cold medium bowl, add all the ingredients. Using the whisk attachment of either a stand mixer or hand mixer, whip until soft peaks form.
• Spread the peanut butter cream over the top of the pie, decorate with desired toppings, and refrigerate until ready to serve.
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