- Grease a 9-inch pie plate.
- Crush Oreo cookies in a food processor or blender.
- In a small bowl, stir cookie crumbs with melted butter.
- Press evenly into the bottom and up the side of the pie pan.
- Refrigerate for 30 minutes.
- Make the Peanut Butter Filling:
- Using a hand or stand mixer, beat the whipping cream and 2 tablespoons powdered sugar on medium until stiff peaks form. Set aside for several minutes.
- Using a hand or stand mixer, beat cream cheese until smooth and lump-free.
- Add peanut butter, 1/2 cup powdered sugar, and vanilla extract; beat until smooth and creamy.
- Scrape down the sides and beater several times.
- Using a spatula, gently fold the whipped cream into the peanut butter mixture.
- Spoon into the cooled pie crust.
- Add Toppings:
- Top with chopped peanuts.
- If desired, drizzle with chocolate and/or butterscotch syrup.
- Chill and Serve:
- Chill in the fridge for at least 2 hours or freeze. This pie is delicious both refrigerated and frozen.
See also CABBAGE ROLL SOUP
