In addition to these Pumpkin Nut Belgian Waffles, my hubby requested this pie for his recent birthday. Since he was a self-proclaimed ‘cookie monster’, I didn’t even offer to bake him a birthday cake. Instead, I asked him if he’d like a cookie tart instead. Surprisingly, he requested this Frozen Chocolate Peanut Butter pie. The title definitely says it all: Oreos, chocolate, peanut butter, frozen, and pie. How can anything go wrong with that? Unfortunately, for this pie, I had to buy a jumbo-pack of Oreos and made sure that they didn’t get eaten before I got to make this pie And the second ingredient was the peanut butter. The super chunky is a favorite at our house, so I had to go buy the smooth type for the pie. Other than that, the only problem that I had was that I still couldn’t find my regular food processor in all of the moving boxes, so I had to grind the Oreos by hand. As a result, I couldn’t get the crumbs to be as fine as I had wanted (thus, the big chunks in the crust). But other than that, this pie was surprisingly easy to put together, considering how “fancy” it looks- and how scrumptious it was. This is a must to make, especially if you love peanut butter and chocolate.

Adapted from Martha Stewart’s Pies & Tarts

Ingredients:

For the crust
36 chocolate wafer cookies (8 oz), broken into pieces, or 1 3/4 cups chocolate wafer crumbs
6 Tablespoons unsalted butter
3 Tablespoons dark brown sugar
Pinch of salt

For the filling
6 ounces cream cheese (brought to room temperature)
3/4 cup confectioners sugar
1 teaspoon salt
1 1/4 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups heavy cream

For the garnish
1 ounce semi-sweet chocolate (preferably 55% cacao or greater)
2 Tablespoons creamy peanut butter

Directions:
The crust
Pre-heat oven to 350 degrees F. In a food processor, pulse wafers until finely ground. In a bowl, combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into the bottom and up the sides of a 9 inch pie plate. Refrigerate until firm (about 15 minutes). Bake until set (8 – 10 minutes). Let cool completely on a wire rack.

For the filling
With an electric mixer on medium speed beat the cream cheese, confectioner’s sugar, and salt until fluffy. Beat in peanut butter and vanilla.

In a chilled bowl, beat cream until soft peaks form. Whisk 1/3 of whipped cream into peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze uncovered for 4 hours or up to one day covered in plastic wrap.

Garnish the pie
Melt chocolate in a heat proof bowl over a pan of simmering water. Alternatively you can melt it in a microwave. Transfer chocolate to a resealable plastic bag. Snip the tip of one corner of the bag to make a very small opening. Holding the bag about 5 inches above the pie, drizzle the melted chocolate over the top. In a small saucepan over low heat (or in a microwave) melt the peanut butter. Place in a resealable plastic bag, snip the corner of the bag, and drizzle in the same manner as the chocolate. Let the pie stand for 10 minutes before slicing.