Ingredients:

  • 30 cookies (200 g) Chocolate Sandwich Wafers (including the filling)
  • 6 Tbsp (85 g) Unsalted Butter, melted
  • 1/4 tsp (1 g) Fine Sea Salt (for crust)
  • 8 oz block (225 g) Full-Fat Cream Cheese, softened
  • 1 1/2 cups (360 g) Smooth Peanut Butter (stabilized type)
  • 1 1/4 cups (150 g) Powdered Sugar, sifted
  • 1 tsp (5 ml) Vanilla Extract
  • 1/2 tsp (3 g) Fine Sea Salt (for filling)
  • 1 1/2 cups (360 ml) Heavy Whipping Cream, chilled (for filling)
  • 1/2 cup (120 ml) Extra Heavy Whipping Cream (for garnish)
  • Chocolate shavings or cocoa powder (for garnish)
  • 2 Tbsp (30 g) Chopped Roasted Peanuts (for garnish)

Instructions:

  1. Lightly grease the 9-inch deep-dish pie plate with a touch of butter.
  2. Crush the chocolate sandwich wafers (including the filling) in a food processor until fine crumbs are formed. Alternatively, use a plastic bag and rolling pin.
  3. In a medium bowl, combine the crumbs, melted butter, and 1/4 tsp of salt. Stir until the mixture resembles wet sand.
  4. Press the crust mixture firmly and evenly into the bottom and up the sides of the prepared pie plate. Use the bottom of a glass to achieve a tight, compact crust.
  5. Place the crust in the freezer for 15 minutes while you prepare the filling.
  6. In the bowl of an electric mixer, beat the fully softened cream cheese, 1 1/2 cups of peanut butter, and 1/2 tsp of salt until light and fluffy (about 2 minutes), scraping down the sides occasionally.
  7. Gradually add the sifted powdered sugar and vanilla extract, beating on medium-low speed until the mixture is completely smooth.
  8. In a separate, clean bowl, pour in the 1 1/2 cups of cold heavy whipping cream. Beat on high speed until stiff peaks form.
  9. Gently fold about a third of the whipped cream into the peanut butter mixture to lighten it. Then, gently fold in the remaining whipped cream until just combined. Avoid over-mixing.
  10. Spoon the peanut butter filling into the chilled crust, spreading it evenly.
  11. Cover the pie loosely with plastic wrap and refrigerate for a minimum of 4 hours, or ideally, overnight, to allow the pie to set completely.
  12. Before serving, whip the remaining 1/2 cup of heavy cream (if using for fresh topping). Top the pie with whipped cream swirls, chopped peanuts, and chocolate shavings.
  13. Slice and serve immediately. For the cleanest possible presentation, cut the pie with a hot, sharp knife (run under hot water and dry quickly between slices).