Peanut Butter Pie

Crust

• Add the Oreos to a food processor and pulse until the cookies are completely crumbs.
• Add in the melted butter and pulse just until the crumbs are completely coated with the butter.
• Pour the crumbs into a 9 inch pie plate and firmly press them into the bottom and up the sides of the pan.
• Place in the fridge or freezer to firm up while working on the filling.

Filling

• • Add the cream cheese to a large mixing bowl. Beat with a hand mixer on medium speed until smooth.
  • Add in the peanut butter and butter. Continue to mix until incorporated. Scrape down the sides of the bowl.
  • Add in the granulated sugar and vanilla. Beat until the sugar is incorporated. Set aside.
  • In a separate bowl, add in the heavy whipping cream. Beat using the hand mixer until stiff peaks form.
  • Add the whipped cream into the peanut butter cream cheese mixture. Beat with the hand mixer until everything is combined and the mixture is light and fluffy.

• Pour the filling into the prepared crust. Spread the filling out evenly to the edges, being careful not to lift the spatula straight up and pull the crust away from the pan.
• Cover with plastic wrap and refrigerate for at least 4 hours to set up. I prefer overnight.
• Top with swirls of whipped cream.
• Slice and serve.
• Cover with plastic wrap or place in an airtight container in the refrigerator.