Chocolate cookie crumbs: 1 and 1/2 cups (from about 15-18 crushed Oreos or similar cookies)
Butter, melted: 6 tablespoons
For the Peanut Butter Filling:
Cream cheese, softened: 8 ounces (1 package)
Peanut butter: 1 cup (creamy or crunchy, depending on preference)
Powdered sugar: 1 cup
Vanilla extract: 1 teaspoon
Heavy cream: 1 cup, whipped to stiff peaks
For the Hot Fudge Topping:
Hot fudge sauce: 1 cup (store-bought or homemade, warmed)
Optional for Garnish:
Whipped cream: For serving
Peanut butter cups: Chopped, for decoration
Peanuts: Chopped, for a crunchy texture
Instructions
Prepare the Crust:
In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate for at least 30 minutes to set.
Make the Peanut Butter Filling:
In a large mixing bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the whipped cream until well combined. Be careful not to deflate the whipped cream.
Pour the peanut butter filling into the chilled crust, smoothing the top with a spatula. Refrigerate for at least 2 hours, or until firm.
Add the Hot Fudge Topping:
Once the pie is set, warm the hot fudge sauce slightly (it should be spreadable but not too hot). Spread the hot fudge sauce evenly over the top of the peanut butter filling. Refrigerate the pie again until the hot fudge layer is set, about 30 minutes.
Garnish and Serve:
Before serving, garnish the pie with additional whipped cream, chopped peanut butter cups, and peanuts, if desired.
Slice and serve the pie chilled. For cleaner slices, dip the knife in hot water and wipe it dry between cuts.
