Ingredients:

  • 24 chocolate sandwich cookies (approx. 265g)
  • 5 tbsp unsalted butter, melted (70g)
  • 0.25 tsp fine sea salt
  • 8 oz full-fat cream cheese, room temperature (225g)
  • 1 cup creamy peanut butter, standard (250g)
  • 1.5 cups powdered sugar, sifted (180g)
  • 1 tsp pure vanilla extract
  • 8 oz whipped topping (225g)
  • 0.5 cup semi-sweet chocolate chips (90g)
  • 0.33 cup heavy cream (80ml)
  • 4 standard peanut butter cups, chopped (approx. 84g)

Instructions:

  1. Pulverize 24 chocolate sandwich cookies into fine crumbs using a food processor or high-speed blender. Mix with 5 tbsp melted butter and 0.25 tsp sea salt.
  2. Press the mixture firmly into a 9 inch pie plate. Bake at 350°F (180°C) for 8 minutes until the kitchen smells like toasted cocoa. Let it cool completely before filling.
  3. In a large bowl using an electric mixer, beat the room-temperature cream cheese and creamy peanut butter until completely smooth and emulsified.
  4. Add the sifted powdered sugar and vanilla extract. Beat on low speed until incorporated, then increase speed until the mixture is light and fluffy.
  5. Gently fold in the whipped topping using a rubber spatula, taking care not to deflate the mixture, until no white streaks remain.
  6. Spread the filling evenly into the cooled crust and smooth the top with an offset spatula.
  7. Prepare the ganache by heating heavy cream until it just begins to simmer. Pour over chocolate chips in a small bowl. Let sit for 2 minutes, then whisk until glossy and smooth.
  8. Cool the chocolate ganache for exactly 15 minutes before pouring.
  9. Pour the ganache over the pie filling, garnish with chopped peanut butter cups, and refrigerate for at least 3 hours before slicing, until the ganache is set and the center is firm.