(this pie is super super rich, a small piece was plenty for me)
What you need:
4 tablespoons butter, melted
1 cup creamy peanut butter
1 (8 oz) package cream cheese
1 1/4 cups powdered sugar
1 tub of Cool Whip, thawed
1/4 cup Nutella plus 4 tablespoons
Chopped Mini Reese Cups (amount depends on how many you want on top of the pie. 🙂
What to do:
To make the crust:
Preheat oven to 350F. Place all of the oreos into a large sealable bag. Crush the Oreos using a rolling pin until they are fine crumbs.
Pour Oreo crumbs into a large bowl.
Melt the butter. Pour the melted butter over the Oreo crumbs and stir to combine.
Press into pie pan and bake at 350F for about 15 mminutes.
Once done, remove from oven.
Chop 7-8 mini resses cups and sprinkle over the bottom of the pie crust, while the crust is still super hot. Let them sit for about 30 seconds, and then take the back of a spoon and smooth them out onto the crust.
Let them cool.
To Make the Pie Filling:
In a stand mixer, (or using a hand mixer and a large bowl) mix 1 cup of peanut butter with the 8 oz of cream cheese until smooth.
Add 1 1/4 cups of powdered sugar. Mix Well.
Add in the thawed Cool Whip and mix until smooth.
Mix in 1/4 cup Nutella. Mix for about 1 minute, until everything is well incorporated.
Pour filling into crust, use a spatula to smooth out the top.
Chop More Reese cups and sprinkle them over the top of the pie.
Take the 4 tablespoons of Nutella and melt in the microwave for about 30 seconds.
Pour the melted Nutella into a ziplock bag, snip off one end of the bag, and drizzle the Nutella over the top of the pie.
Stick the pie into the fridge and let chill for about 3-4 hours.