Peanut Butter Cupsabout 9, cut in half to place along the edge of the pie
Peanut Butter Cupscoarsely chopped, to sprinkle over the pie
For the crust
Crush up the Oreo cookies into fine crumbs using a blender or food processor.
Mix together the crumbs and melted butter in a bowl until well blended.
Form a pie crust using the back of a spoon in your pie dish.
Place it in your freezer for 30 minutes or until you have the filling ready.
For the filling
Mix together the peanut butter and cream cheese with an electric mixer. Add in the cool whip and mix until combined.
Scoop filling into the pie crust and spread out evenly. Freeze for 30 minutes.
For the chocolate ganache
Heat the heavy whipping cream in a pot on low heat until the heavy whipping cream is just about to boil, stirring occasionally.
Place the chocolate chips into a medium sized bowl. Pour the heavy whipping cream over the chocolate chips and let it sit for 1-2 minutes.
Stir with a spatula in the same motion, switching to a whisk once you get it going. Whisk it together until it is smooth.
Let it sit to cool to room temperature before putting it on the pie.
Topping off the pie
Pour the ganache over the pie. Immediately place the halved peanut butter cups around the edges of the pie where the ganache is. Then sprinkle as many coarsely crushed peanut butter cups over the pie. (You want to do this before the ganache hardens.)
Cover with foil and place back into the freezer 2 hours.