Ingredients:

  • 5 oz (300 g) Dark Chocolate Sandwich Cookies (crushed fine)
  • 1/2 cup (115 g) Unsalted Butter, melted
  • 8 oz (225 g) Cream Cheese, full fat, softened
  • 1 2/3 cups (400 g) Creamy Peanut Butter (not natural/separated)
  • 1 1/4 cups (150 g) Powdered Sugar, sifted
  • 1 tsp (5 ml) Vanilla Extract
  • 1 1/2 cups (360 ml) Heavy Whipping Cream, cold
  • 1/4 cup (30 g) Roasted Peanuts, coarsely chopped (for garnish)
  • 1 oz (30 g) Milk or Dark Chocolate, shaved or grated (for garnish)

Instructions:

  1. Prepare the Crust: In a medium bowl, combine the finely crushed cookies and melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Chill the crust in the freezer for 15 minutes while preparing the filling.
  2. Whip the Cream: Using a clean mixer bowl and whisk attachment, whip the cold heavy cream on high speed until stiff peaks hold their shape. Set aside.
  3. Create the Peanut Butter Base: Switch to the paddle attachment. Beat the softened cream cheese until smooth. Add the peanut butter, sifted powdered sugar, and vanilla extract. Beat until the mixture is light, creamy, and completely uniform, scraping down the sides as necessary.
  4. Fold the Mousse: Using a large rubber spatula, gently fold the prepared whipped cream into the peanut butter base in two additions. Use a cutting motion, being careful not to overmix, to maintain the airy texture.
  5. Assemble and Chill: Spoon the peanut butter filling into the chilled crust, smoothing the top with the spatula. Cover the pie loosely with plastic wrap. Refrigerate for a minimum of 4 hours, or preferably overnight, until the filling is fully set.
  6. Garnish and Serve: Just before slicing, sprinkle the top of the pie with chopped peanuts and grated chocolate shavings. Slice using a hot, sharp knife dipped in hot water between cuts for clean portions.