Ingredients
Oreo Crust Ingredients:
25 Oreo cookies
5 tablespoons butter-flavored shortening
Ganache layer:
3 ounces semi-sweet chocolate
1 tablespoon heavy cream
Peanut Butter Filling:
1 cup heavy cream
8 ounces cream cheese
1 cup peanut butter
1 cup powdered sugar
2 tablespoons softened butter
1 teaspoon vanilla extract
Chocolate topping ingredients:
1/2 cup butter
3 cups powdered sugar
2/3 cup cocoa powder
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup mini marhsmallows
ganache ingredients:
2 ounces semi-sweet chocolate
1 tablespoon heavy cream
Directions
Pre-heat oven to 350 degrees.
Grind oreo cookies into crumbs. Add to a bowl. Melt the shortening and add to oreo crumbs. Mix completely. Press into a 9-inch pie pan, covering bottom and sides. Bake for 10-15 minutes.
In microwave safe bowl, combine the ganache layer ingredients and heat in 10 second increments until cream is hot and chocolate just starting to melt. Stir until chocolate is completely melted. Spread on bottom of pie crust. Put in refrigerator to cool.
Make the peanut butter filling:
Using a mixer, beat the cup of heavy cream until stiff peaks form. Set aside. Beat together cream cheese, peanut butter, and confectioner sugar. Once completely mixed, add softened butter and vanilla extract. Mix on high speed until smooth. Mix in the whipped crteam. Spoon into pie crust and smooth until evenly distributed. Put in refigerator to chill.
Make the chocolate topping:
Using a high speed mixer, mix together the butter, confectioner sugar, cocoa powder, heavy cream and vanilla extract. In microwave, heat the marshmallows in 10 seconds incremements until starting to melt. Stir the marshmallows until creamy. Add them to the chocolate mixture and beat on high until completely combined. Set aside.
Melt toegether the final 2 oucnes semi-sweet chocolate and tablespoon of heavy cream. Microwave in 20 second intervals until the cream is hot and chocolate beginning to melt. Stir until melted and creamy. Immediately drizzle this chocolate on top of the pie.
Pipe the chocolate topping around the edge and on top of the pie.
Chill in the fridge until readty to serve.
Enjoy!