1/2 c melted unsalted butter
13 Oreo Cookies
3 Mini Peanut Butter Cups
1 c Heavy Cream
1/2 tsp. Vanilla
1/4 cup + 2 Tbs Powdered Sugar (A)
1/2 lb. (8 oz) Cream Cheese (softened)
1 c Powdered Sugar (B)
1 3/4 cup Creamy Peanut Butter
2 c Heavy Cream
1 tsp. Vanilla
3/4 c Powdered Sugar (C)
1 c Milk Chocolate (melted)
3 Mini Peanut Butter Cups, diced
To make the crust, melt butter and set aside. Add Oreo cookies and mini peanut butter cups to food processor. Blend until fine crumbs are made. Slowly add butter until the crumbs feel like light, wet sand.
Press crumbs into pie pan and freeze.
To make the filling, whip heavy cream and vanilla with an electric mixer until you can start to see a defined trail through the cream. Add powdered sugar A. Whip until stiff peaks form. Place in the refrigerator.
Using the same electric mixer, switch whisk to paddle attachment. Combine cream cheese and powdered sugar B. Beat with an electric mixer until light and fluffy. Add Peanut Butter in two batches. Beat until well combined. Remove whipped cream from fridge and fold in until it is completely incorporated. Pour into chilled pie crust. Smooth with spatula. Cover with saran wrap. Place in the refrigerator.
Melt milk chocolate with splash of heavy cream.
Quarter mini peanut butter cups. Refrigerate
To make the topping, whip heavy cream and vanilla with an electric mixer until you can start to see a defined trail through the cream. Add powdered sugar C. Whip until stiff peaks form. Top pie.
Drizzle pie with milk chocolate. Sprinkle with cut up Reese cups. Refrigerate pie until ready to serve.