8 oz. cream cheese (I used ⅓ fat kind), at room temperature
¾ cup confectioners' sugar
2 tbsp. milk
½ cup chopped roasted peanuts
3 cups of heavy cream
½ cup chopped peanut butter cups, for topping
To make Pie Crust-
Preheat oven to 350 degrees. In a food processor pulse the Oreo cookies until finely ground. Pour the melted butter over the crumbs and pulse until butter is incorporated. In a 9" pie pan spray with non-stick spray. Dump the cookie crumbs into pie pan, spread evenly and work in to an even crust on the sides and bottom. Bake crust for 10-15 minutes until pie crust is set. Let cool completely before adding filling.
To make filling:
In the bowl of your mixer fitted with a whisk attachment whip two cups of heavy cream until thick and fluffy. Put the whipped cream in a separate bowl and set aside for a later step.
Add cream cheese and confectioners' sugar to empty mixer bowl and mix together until smooth.
Beat in peanut butter, milk and chopped peanuts and beat together for about 1-2 minutes.
Gently fold in 2 cups of the whipped cream by hand until everything is combined.
Pour the filling out into the cooled crust and spread evenly. Refrigerate for at least two hours.
When serving, whip remaining whipped cream and top each slice with whipped cream and chopped peanut butter cups.
Recipe by 2 Sisters 2 Cities at http://www.2sisters2cities.com/2014/05/peanut-butter-cream-pie/