No Bake Creamy Peanut Butter Pie

Ingredients:

8 ounces Oreos
4 tablespoons butter, melted
4 ounces semi-sweet chocolate chips (about 1/2 cup)
1 cup heavy cream
8 ounces cream cheese
1 cup creamy peanut butter
1 cup confectioner’s sugar
1 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
3-4 tablespoons Hershey’s Chocolate Sauce
8 – 10 regular size Reese’s Peanut Butter Cups, chopped and slightly crumbled

Directions:

Place the Oreo cookies in a food processor and pulse into fine crumbs.
Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.
Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
Melt the chocolate in a double boiler.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.
Place pan in the refrigerator while filling is prepared.
Pour the heavy cream into a mixing bowl and beat until stiff peaks form.
Transfer to a small bowl and store in refrigerator until ready to use.
Clean the mixing bowl.
Place the cream cheese and peanut butter in the mixing bowl.
Beat on medium speed until light and fluffy.
Reduce speed to low and gradually beat in the confectioner’s sugar.
Add the sweetened condensed milk, vanilla extract and lemon juice.
Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
Stir in 1/3 of the whipped cream into the filling mixture (this will help to lighten the batter, and makes it easier to fold in the remaining whipped cream).
Fold in the remaining whipped cream.
Pour the filling into the prepared springform pan.
Drizzle the Hershey’s chocolate syrup on top, and refrigerate for three hours or overnight before serving.
Immediately before serving, scatter chopped and crumbled Reese’s Peanut Butter Cups on top.


Source: 365daysofbakingandmore.com