Peanut Butter & Biscoff Pie

• FOR THE CRUST:
• 4 Tablespoons Butter, Melted
• 25 whole Oreos, Finely Crushed
• FOR THE FILLING:
• 1/2 cups Creamy Peanut Butter
• 1/2 cups Cookie Butter (recommended: Biscoff)
• 8 ounces, weight Cream Cheese, Softened
• 14 ounces, fluid Sweetened, Condensed Milk
• 2/3 cups Powdered Sugar
• 1/2 teaspoons Vanilla Bean Paste
• 1 pinch Salt
• FOR THE CHOCOLATE DRIZZLE:
• 1/4 cups Milk Chocolate Chips
• 1/4 cups White Chocolate Chips

1. To form the crust, combine the melted butter with the crushed Oreos in a medium sized bowl. Press the mixture into the bottom and up the sides of a 9-inch pie pan and set aside.
2. Place all of the pie filling ingredients in a large bowl. Using an electric mixer, blend until completely smooth. Pour into the prepared pie crust and refrigerate for at least an hour before serving.
3. To create the chocolate drizzle, simply melt the milk and white chocolate chips together in a heat-safe bowl. Heat them in the microwave in 30 second intervals, stirring in between and continuing for additional 30 second intervals until completely melted and smooth.
4. Pour the melted chocolate into a Ziploc bag, snip off a little corner, and squeeze the chocolate out in a steady drizzle over the pie.
5. Alternately, you could top the pie off with whipped cream (or do both).

butter, oreos, filling, peanut butter, cookie butter, weight cream cheese, milk, powdered sugar, vanilla bean paste, salt, chocolate drizzle, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/peanut-butter-biscoff-pie/ (may not work)