Homemade Copycat Chili’s Peanut Butter Pie Recipe

Homemade Chili’s Peanut Butter Pie Recipe:

For the Crust:
1 family sized package of Oreo cookies (or party sized Oreo cookies if you want a thicker crust) 2 Full Sticks unsalted butter, melted (if using more cookies, use 3 Sticks melted unsalted butter)

Chocolate Mousse Filling:
1 cup heavy whipping cream
1/4 cup powdered sugar
2 tablespoons cocoa powder

For Chocolate Ganache:
1/2 cup heavy whipping cream
1/2 cup semi sweet chocolate chips (melted)

Cheesecake Recipe:
8 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/2 cup heavy cream
1 16 oz jar creamy peanut butter
1 cup semisweet chocolate chips

Directions:
In a small microwave safe bowl, melt the butter for about a minute. In a medium mixing bowl, pour in the Oreo crumbs, then add the melted butter in.
Pour it in a 10 inch springform pan. Use the bottom of a glass or your hands to push it along the sides of the pan. Freeze it for at least a couple of hours.

To make the chocolate mousse, mix the heavy cream and powdered sugar with a mixer. Then add the cocoa powder. Mix until well combined. Put it in the refrigerator.

If making peanut butter from scratch, use one 16oz jar lightly salted peanuts in a food processor. It’s a good idea to pre toast the peanuts. Toast for 5-10 minutes at 350 degrees. Once they’re cooled, pour them in and run it until it becomes peanut butter. Put the peanut butter in a mixing bowl, then add the powdered sugar, the stir it in.

In a medium mixing bowl, mix the cream cheese, sugars, vanilla, and heavy cream in. Then add the peanut butter; mixing it until well combined. Add the chocolate chips and fold those in. Put it in the refrigerator covered.

For the assembly, take the crust out of the freezer, add the chocolate mousse layer first, spread it evenly, then put it back in the freezer so it will set. After that, add the peanut butter layer, then spread that evenly.

For the chocolate ganache layer, melt the chocolate chips and then add the heavy cream and stir until chocolate has been well incorporated.

Pour the ganache on top of the peanut butter mixture and move it around until fully coated. Chop up about 8 regular sized Reese’s peanut butter cups and place them on the pie evenly.

Melt the white chocolate for about a minute using a small microwave safe bowl.

Drizzle the melted white chocolate chips over the pie. Put it in the freezer so it will set. After that, take it out, remove from the springform pan, cut it into 8 slices and enjoy.