Ingredients:

  • 1 ½ cups (150g) chocolate wafer cookies, finely crushed
  • 5 tablespoons (70g) unsalted butter, melted
  • 8 ounces (225g) cream cheese, softened
  • 1 cup (200g) creamy peanut butter
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon (5ml) vanilla extract
  • ½ cup (120ml) heavy cream
  • 8 ounces (225g) Cool Whip, thawed
  • Shaved chocolate, chopped peanuts, mini peanut butter cups (optional garnish)

Instructions:

  1. Combine crushed cookies and melted butter in a bowl. Press the mixture evenly into the bottom and up the sides of the pie plate. Chill for 15 minutes.
  2. Beat cream cheese and peanut butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined. Gradually add heavy cream and beat until light and fluffy.
  3. Pour the peanut butter filling into the prepared crust, spreading evenly.
  4. Spread Cool Whip evenly over the peanut butter filling.
  5. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the pie to set properly. Garnish before serving, if desired.