Ingredients:

  • 24 Chocolate Sandwich Cookies (approx. 260g)
  • 5 tbsp unsalted butter, melted
  • 1/4 tsp fine sea salt
  • 1/2 cup thick salted caramel sauce
  • 1/4 cup roasted peanuts, crushed
  • 8 oz cream cheese, softened but cool
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar, sifted
  • 1.5 cups heavy whipping cream, very cold
  • 1 tsp vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy whipping cream (for ganache)

Instructions:

  1. Pulse the chocolate sandwich cookies and salt in a food processor until they resemble fine sand. Stream in the melted butter and pulse until the mixture holds together when squeezed.
  2. Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie plate.
  3. Bake at 350°F (180°C) for 8 minutes until you smell a deep, toasted cocoa aroma. Let it cool completely.
  4. Spread the salted caramel sauce in an even layer over the bottom of the chilled crust. Sprinkle with crushed roasted peanuts for texture.
  5. In a stand mixer, beat the cool cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and aerated.
  6. In a separate chilled bowl, whip 1.5 cups of heavy cream to stiff peaks. Gently fold the whipped cream into the peanut butter mixture using a spatula to maintain the air bubbles.
  7. Pile the mousse onto the caramel layer and use an offset spatula to create decorative swirls. Chill for at least 4 hours.
  8. Prepare the ganache by melting chocolate chips with 1/4 cup heavy cream . Drizzle over the chilled pie before serving.