But truly, it’s that good. Now, I made a TON of desserts over these past 5 or 6 days and everyone who came through the house had a different favorite. Two definitely stood out for me though, and this was one of them. As long as it was sitting in our fridge, I was stealing small slices I hoped no one would notice.
It’s super rich, and turns out a small bite or two (or three) was all I needed to satisfy the craving.
It was just so good I kept going back to it.
The filling is smooth, rich, and creamy, whereas the crust (made out of Oreos…I could go on and on about my love affair with Oreo crust) is crunchy. I added peanuts and chocolate for even more texture, and the result was peanut butter & chocoholic heaven.
Best part? Usually I think “mousse” and I think “too difficult”. So not the case. This is truly so easy. Two ingredients in the crust, 4 in the filling, and two to garnish. They’re all easy to find, you probably already have them ingredients, and the thing comes together in no time. The hardest part is waiting for it to set.
Isn’t the hardest part always the waiting?
Trust me though – it’s worth it.
And this stuff is rich, meaning it’ll be satisfying your sweetness cravings for a while. A little goes a long way!
- 25 Oreos
- 4 tablespoons (1/2 stick) butter, melted
- 1 cup toasted peanuts, chopped
- 1 cup semi-sweet chocolate chips, melted
- 1 cup creamy peanut butter
- 1 package (8 oz) cream cheese, softened
- 1 1/4 cups powdered sugar
- 1 package (8 oz) Cool Whip, thawed
- Preheat oven to 350 degrees F. Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into lightly greased pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
- Remove from oven and allow to cool completely.
- Sprinkle half of the chopped peanuts over the bottom of the cooled pie crust. Drizzle half of the chocolate all around the bottom of the pie plate. It doesn't have to be perfect!
- In a large bowl, beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until creamy and fluffy, scraping the sides as needed.
- Pour filling into crust, evening out the top with a knife or spatula. Top with remaining peanuts and drizzle with remaining chocolate. Chill for at least an hour before serving.
Recipe adapted from Pioneer Woman *To keep the pie no-bake, use a store-bought chocolate crumb pie crust.