Unlike American kids, I didn't grow up with Oreos and peanut butter. But I've certainly made up for it since.
Oreo and Peanut Butter Pie
slightly adapted from Delicious
For the Base:
75g unsalted butter
For the Filling:
400g peanut butter (I used the smooth variety)
175g icing sugar
For the Topping:
100g unsalted butter
200g dark chocolate, chopped
Make the Base:
Put the Oreos into a food processor and blitz until they are a fine crumb. Tip the Oreo crumbs into a bowl. Melt the 75g of butter and combine them with the Oreo crumbs. Press them into a 24cm loose-bottomed tart pan to line the base and sides and chill in the refrigerator until firm, about 30 minutes.
Make the Filling:
Combine the peanut butter and icing sugar in a bowl. Mix to combine, then spread over the pie base.
Make the Topping:
Put the 100g butter and chopped dark chocolate into a heat-proof bowl suspended over a pan of simmering water (don't let the bowl touch the water). Stir until melted, cool slightly then pour it over the pie filling. Swirl the pan to spread the chocolate evenly over the peanut butter layer. Chill in the refrigerator until firm, about 30 minutes.
Take it out of the fridge 10 - 15 minutes before slicing. I tried to slice mine while it was still very cold and the edges crumbled a little. Later when I had another slice (don't look at me like that), it was much easier to slice when it had been out of the fridge for a few minutes. Enjoy.