Peanut Butter Pie

Ingredients

• 9 ounces chocolate wafer cookies
• 6 tablespoons unsalted butter, melted
• 1/4 cup brown sugar, packed
• Pinch of kosher salt
• 1 cup heavy whipping cream
• 8 ounces softened cream cheese
• 1/2 cup powdered sugar
• 1 cup creamy peanut butter, such as Jif
• 2 tablespoons powdered sugar
• 4 large chocolate peanut butter cups
• 1/4 cup peanut butter
• 1/3 cup chocolate chips
• 2 teaspoons vegetable oil

Directions

1. Heat the oven to 350 degrees F. To make the crust, put the cookies in a food processor and pulse them into crumbs. Add the melted butter, sugar, and salt, then pulse until everything is mixed and the crumbs look like damp sand, holding together when you press them. Tip the mixture into a 9-inch pie dish and pack it firmly across the bottom and up the sides. If your pan is on the shallower side and the crumbs seem like too much, take out a few tablespoons and keep going.
2. Bake the crust for 10 to 15 minutes, until it feels dry and firm when you touch it. Take it out of the oven and let it cool completely on a rack before you add the filling.
3. For the filling, whip 1 cup of the whipping cream until it holds a stiff peak, using either a hand mixer or a stand mixer. Move the whipped cream to a separate bowl and set it aside.
4. Using that same mixing bowl, beat the cream cheese with 1/2 cup of powdered sugar until the mixture is creamy and fully blended. Add the peanut butter and beat again until smooth.
5. At this stage, the filling might look a little uneven, but don’t worry; the whipped cream will bring it together. Stir 1/3 of the whipped cream into the peanut butter mixture to loosen it up, then gently fold in the remaining 2/3 in 2 batches.
6. Spoon the filling into the baked, cooled crust and spread it evenly. Cover the pie with plastic wrap and refrigerate it for at least 4 hours or up to 2 days.
7. When you’re ready to serve, whip 1 cup of cream with 2 tablespoons of powdered sugar until it reaches a medium-soft peak. Double this amount if you want tall swoops of cream on the pie. Chop the peanut butter cups.
8. Put the chocolate chips and peanut butter chips in separate microwave-safe bowls, then stir a teaspoon of oil into each one. Microwave them in 30 second bursts, stirring until smooth.
9. Dollop the whipped cream over the pie and smooth it into a thick layer. Drizzle the melted chocolate and peanut butter over the top, then scatter on the chopped peanut butter cups. Once the whipped cream is on, serve the pie right away. Leftovers will keep for 4 days in the fridge, though the topping may deflate and weep a little.