Instructions

• If using a storebought 9-inch Oreo crust, do not bake it and set it aside. If using a scratch 9-inch Oreo crust, bake it for 10 minutes, then cool completely before filling.
• Make sure the 8-ounce frozen whipped topping is thawed and the 4-ounce brick-style cream cheese is softened.
• In a large bowl, combine 3/4 cup creamy peanut butter, the softened cream cheese, and 1 cup confectioners’ sugar. Beat with a handheld electric mixer on low to medium-low speed, scraping the bowl as needed, until the mixture is smooth and well combined.
• Add the thawed whipped topping to the peanut butter mixture. Beat on medium speed (or gently fold with a spatula) until the filling is smooth and uniform, stopping to scrape the bowl as necessary (about a few minutes).
• Turn the filling into the prepared 9-inch Oreo crust and spread it evenly.
• Evenly sprinkle 1/3 cup honey roasted peanuts and 3 tablespoons mini semi‑sweet chocolate chips over the top.
• Cover the pie and refrigerate until set, at least 4 hours (overnight is better). Keep chilled until serving.