Ingredients:

  • 24 standard chocolate sandwich cookies, finely pulsed
  • 5 tbsp unsalted butter, melted
  • 0.25 tsp fine sea salt
  • 8 oz full-fat brick cream cheese, softened to room temperature
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1.33 cups heavy whipping cream, divided
  • 0.5 cup semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Combine finely pulsed chocolate sandwich cookie crumbs, melted butter, and sea salt in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate.
  2. Bake the crust for 10 minutes to set. Remove from oven and allow to cool completely to room temperature.
  3. Prepare the ganache by heating 1/3 cup of heavy whipping cream until simmering. Pour over the chocolate chips, let sit for 2 minutes, then whisk until smooth. Spread a thin layer of ganache over the bottom of the cooled crust to create a moisture barrier.
  4. In a large bowl, beat the softened cream cheese and peanut butter until perfectly smooth. Add the sifted powdered sugar and vanilla extract, mixing until fully incorporated.
  5. In a separate chilled bowl, whip the remaining 1 cup of cold heavy whipping cream until stiff peaks form.
  6. Gently fold the whipped cream into the peanut butter mixture in three additions, being careful not to deflate the air, until no white streaks remain.
  7. Pour the filling into the prepared crust and smooth the top with an offset spatula. Drizzle or swirl the remaining ganache over the top.
  8. Refrigerate the pie for at least 6 hours, or overnight, to allow the mousse to set properly before slicing.