8ounces(227g)cream cheese, softened to room temperature
1teaspoonpure vanilla extract
1cupheavy whipping cream
Toppings (optional):
Additional sweetened whipped cream
Crushed or chopped candy bar/nuts
Instructions
For the crust, preheat the oven to 375 degrees F. In a medium bowl, toss the cookie crumbs together with the brown sugar. Stir in the melted butter and mix until well combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Remove from the oven and let cool completely.
For the pie filling, combine all the ingredients in a high-powered blender (like a Blendtec) and mix until smooth and very thick. If you don't have a blender, in a large bowl of an electric stand mixer or with a handheld electric mixer, beat the peanut butter, sugar, cream cheese and vanilla together until creamy. In another bowl, whip the cream to medium-stiff peaks and fold gently into the peanut butter mixture until combined.
Spread the peanut butter filling into the cooled crust, cover lightly with plastic wrap and refrigerate for 1-2 hours (or up to several days).
When ready to serve, cut the pie into slices and serve with additional whipped cream and crushed candy bar and/or nuts, if desired.
Notes
Crust: my favorite cookies to use for chocolate pie crusts are the Nabisco Famous Wafers or (if I can't find those) chocolate Teddy Grahams. You could also use Oreos (with or without the cream) or chocolate graham crackers.