Chocolate Peanut Butter Pie

(Do you see the chunk missing? That's from my toddler who likes to stand there and grab pieces of whatever I'm shooting. Ha!)

This pie is so right. It's wrong. 

You know when you see something on TV and you just HAVE to make it. I was super sick last weekend, where even the thought of a cracker conjured up awfulness, and I WANTED this pie.

The recipe comes from Pioneer Woman and I have to say, I just love everything she stands for. 

I mean, when does cream cheese + peanut butter + Oreos make a bad thing!?

So lets cut the chit-chat and make this sucker.

It's the bomb diggity...

For the Crust:

25 Oreos

4 Tablespoons unsalted butter, melted

Pie Filling:

1 (8-oz) package cream cheese, softened

1 cup creamy peanut butter

1 1/4 cups powdered sugar

1 container of defrosted cool whip

Chopped up, left-over, Halloween candy (of the peanut butter cup variety)

Preheat your oven to 350 degrees.

In your food processor, pulse the cookies until crumbly. Pour in the melted butter and pulse 4-5 times, just to get it incorporated. Press the cookie crumbs evenly into the bottom and sides of your pie pan. Place in the preheated oven and bake for 5-7 minutes. Remove and let cool completely.

With a hand mixer, beat the cream cheese and peanut butter until combined. Slowly add in the powdered sugar and beat to incorporate. Add in the container of thawed cool whip and beat mixture until smooth, scraping the sides as needed. The mixture will be fluffy and delicious (trust me folks, lick the beaters on this one. With it off... of course.)

Pour filling into the prepared crust, smooth the top and sprinkle with the candy.

Place in your fridge for MINIMUM an hour and your freezer for another 30 minutes. The longer its chilled the better it tastes.

Enjoy this peanut butter cream heaven...