Peanut Butter Pie

Steps

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1. 1
   Crush the 24 Oreos into fine crumbs using a food processor or by placing them in a sealed bag and crushing by hand.
   ▶ ≈0:00
2. 2
   Transfer the cookie crumbs to a large bowl and drizzle in the melted butter while mixing until all the butter is evenly distributed and the mixture resembles wet sand.
   ▶ ≈0:26
3. 3
   Transfer the mixture into a 9-inch pie dish and use a flat-bottomed glass to press it firmly into an even crust on the bottom and sides.
   ▶ ≈1:04
4. 4
   Place the crust in the freezer for about 30 minutes.
   ▶ ≈2:34
5. 5
   In a large bowl, combine the creamy peanut butter and softened cream cheese and beat on medium speed until smooth and well combined.
   ▶ ≈2:59
6. 6
   Add the powdered sugar and beat on medium-low speed until just combined and the mixture becomes smooth and silky.
   ▶ ≈4:41
7. 7
   In a separate bowl, combine the cold heavy cream and vanilla extract and beat on high speed until soft peaks form.
   ▶ ≈5:35
8. 8
   Fold in the whipped cream in batches—first adding one quarter or third to lighten the mixture, then folding in half of the remaining cream, and finally the rest, using gentle circular folding motions until no streaks remain.
   ▶ ≈6:06
9. 9
   Transfer the peanut butter filling into the prepared crust and smooth it into an even layer, eliminating any large air bubbles.
   ▶ ≈7:23
10. 10
    Refrigerate the pie for at least 6 hours or freeze for 3 hours to set.
    ▶ ≈7:50
11. 11
    Once chilled, garnish the pie with piped whipped cream using a star tip and chopped mini peanut butter cups on top.
    ▶ ≈8:29