Ingredients:

  • 28 Chocolate Sandwich Cookies (e.g., Oreos)
  • 8 Tbsp Unsalted Butter, melted
  • 8 oz Full-Fat Cream Cheese, softened to room temperature
  • 1 cup Smooth Peanut Butter (standard, not natural/oil-separated)
  • 1 tsp Vanilla Extract
  • 1 ½ cups Powdered Sugar, sifted
  • ¼ tsp Sea Salt
  • 1 ½ cups Heavy Cream, cold (for filling)
  • ½ cup Heavy Cream, cold (for topping)
  • 1 Tbsp Powdered Sugar (for topping)
  • 2 Tbsp Roasted Peanuts, chopped (optional garnish)

Instructions:

  1. Prepare the Crust: Process 28 chocolate sandwich cookies until fine crumbs form. Combine crumbs with 8 Tbsp melted butter until moistened.
  2. Form the Base: Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the freezer for 15 minutes to set.
  3. Cream the Base: In a large bowl, beat the softened cream cheese, 1 cup peanut butter, vanilla extract, 1 ½ cups powdered sugar, and salt until completely smooth, fluffy, and lump-free.
  4. Whip the Cream: In a separate, clean, cold bowl, beat 1 ½ cups of cold heavy cream until stiff peaks form.
  5. Fold Gently: Gently fold about one-third of the whipped cream into the peanut butter mixture to lighten it. Carefully fold in the remaining whipped cream using an under-and-over motion until just combined. Do not over-mix, as the mixture must remain light and airy.
  6. Fill and Chill: Spoon the peanut butter mousse immediately into the chilled crust. Cover loosely and refrigerate for a minimum of 4 hours, or ideally overnight, until the pie is completely set and firm to the touch.
  7. Garnish and Serve: Just before serving, whip the remaining ½ cup cold cream and 1 Tbsp powdered sugar until soft peaks form. Pipe or dollop the whipped cream on top, and sprinkle with chopped peanuts or chocolate shavings.