Peanut Butter Cup Pie

I have such amazing friends, but with C in Aspen it is harder to meet the girls for a night out. So I decided to have the girls over one night after Miss F was asleep. And I decided to serve pie (and wine!) I made a blueberry pie, key lime pie and this beauty.  The filling is so rich, it is like eating a giant peanut butter cup, what could be better than that?  Miss F was my trusty pie baking assistant and she did an amazing job unwrapping the peanut butter cups and counting out Oreos.  She enjoyed a slice with a side of chocolate ice cream topped with whipped cream and candy corn.  C only wanted the blueberry pie (his favorite) because he thought a peanut butter pie sounded strange.  More pie for Miss F and I!

Peanut Butter Cup Pie
adapted from Martha Stewart

24 Oreo cookies
¼ cup butter, melted
6 ounces cream cheese, room temperature
¾ cup confectioners' sugar
1 teaspoon coarse salt
1 ¼ cups smooth peanut butter
1 tablespoon vanilla extract
2 cups heavy cream
12 mini Reeses peanut butter cups, coarsely chopped

In a food processor, add the Oreo cookies and pulse until they are crumbs. Stir in the butter. Place the ground crumb mixture into a pie pan and press onto the bottom and up the sides evenly. Refrigerate for one hour.

Beat the cream cheese, confectioners' sugar, and salt with a mixer on medium speed until fluffy. Beat in peanut butter and vanilla. In a separate bowl, beat the heavy cream until soft peaks form. Whisk 1/3 of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into the crust. Top with the peanut butter cup pieces. Freeze, uncovered, at least 4 hours (or overnight, covered with plastic wrap).

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