Chocolate Chip Peanut Butter Pie

Updated at: Sat, 11 Nov 2023 14:04:10 GMT

Step 1

Grind 22 whole Oreo cookies (including the cream filling) into crumbs. a food processor or blender for this, but if you don’t have one, just put them in a zipped-top bag and crush them with a rolling pin. Keep in mind that the finer the crumb, the better the crust will hold its shape. Should be about 2 cups(firmly packed)

Step 2

Stir in the melted butter, and then press the mixture tightly into a pie dish.

Step 3

Pack the crust tightly: Using your hands, press the bottom and around the sides with medium-firm pressure until the crumbs aren’t moving around anymore—you don’t want any loose crumbs. You can use a small flat-bottomed measuring cup to help smooth out the surface if you like.

Step 4

Make a flat-top edge: I use my thumb on one hand and 4 fingers on my other hand to go around the top and sides.

Step 5

Use a spoon to round the inside of an Oreo pie crust: This sounds a bit odd, but you don’t want a right angle at the bottom edges where the sides and the bottom meet. Instead, you want it a little bit rounded so it stays connected when you slice into it—so the side crust doesn’t immediately separate from the bottom crust. Slide the back of a spoon around the inside of the crust where the sides and bottom meet, to get that slightly rounded shape.

Step 6

For a baked dessert, pre-bake this crust per your filling recipe directions. I usually pre-bake for 8–10 minutes at 350°F (177°C). For a no-bake filling bake for 10–12 minutes at 350°F (177°C). Cool the crust completely before using, unless your no-bake filling recipe instructs otherwise.

Step 7

Mix cream cheese, peanut butter, Kahlua and powdered sugar together.

Step 8

Add whipped topping and blend well.

Step 9

Fold in chocolate chips.

Step 10

Pour into pie shell. Should be mounded high in the middle.

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