With a chocolate cookie crust, peanut butter filling, and chocolate ganache topping, this Peanut Butter Mousse pie is a peanut butter lover's dream!

Scale

22 oreos

5 tbsp melted butter

12 oz cream cheese, room temperature

1 1/2 cups smooth peanut butter

1 1/2 cups powdered sugar

1/2 tsp vanilla extract

1/4 tsp salt

1 1/2 cups heavy cream, cold

4 oz semisweet chocolate, chopped

1/2 cup heavy cream

Peanut butter cups, for topping (optional)

To the mixing bowl of a food processor, add the chocolate sandwich cookies and the melted butter. Pulse repeatedly, until a fine crumb forms.
Using your fingers first, and then the bottom of a measuring cup, smooth and compress the cookie and butter mixture into the bottom and up the sides of a pie tin. Move the prepared tin to the refrigerator while you make the mousse filling.
To a large mixing bowl, add the cream cheese and beat on medium speed until fluffy, about 2 minutes. Add in the peanut butter, powdered sugar, vanilla and salt, and beat on medium speed for another minute. Add in the heavy cream and beat until the mixture is super light and fluffy, about 3 minutes.
Pour the mousse mixture into the prepared pie tin and use an offset spatula or another long, flat tool to smooth it out. Move to the refrigerator and chill until the mousse firms up, about 2 to 3 hours.
Heat the 1/2 cup of heavy cream until it's steaming hot, but not boiling. To a small mixing bowl, add the chocolate. Pour the heated heavy cream over the chocolate, and let the mixture sit for 1-2 minutes, then whisk the mixture until the chocolate is fully melted and evenly incorporated into the heavy cream.
Pour the ganache over the top of the pie and use an offset spatula or another long, flat tool to smooth out the ganache. Optionally, top with halved or quartered peanut butter cups along the edges of the pie.
Move to the fridge and chill until set, about 30 to 60 minutes.