Ingredients:

• 22 peanut butter sandwich cookies (such as Nutter Butters, from 1 [16-oz.] pkg.)
• 5 Tbsp. salted butter, melted
• 2 Tbsp. cornstarch
• 3 large egg yolks
• 1 (14-oz.) can sweetened condensed
• 1 cup whole milk
• 2 tsp. vanilla extract
• ¾ cup 60% cacao bittersweet chocolate chips (4 1/2 oz.)
• 2 cups whipped cream (recipe, below)
• Chopped chocolate-covered peanuts

• 2 cups heavy whipping cream
• 1 tsp. vanilla bean paste
• ¼ cup plus 2 Tbsp. powdered sugar

Cooking Instructions:

1. Preheat oven to 375°F. Lightly coat a 9-inch pie pan with cooking spray. Place cookies in a food processor; process until finely ground, 45 seconds to 1 minute. Measure 2 3/4 cups cookie crumbs into a medium bowl; discard any remaining crumbs. Stir melted butter into crumbs in bowl until combined. Press mixture into bottom and up sides of prepared pan. Bake in preheated oven until lightly browned, 8 to 10 minutes. Let cool completely on a wire rack, about 20 minutes.
2. During final 10 minutes cool time, whisk together cornstarch and egg yolks in a medium saucepan until smooth. Gradually whisk in sweetened condensed milk, milk, and vanilla until combined. Bring to a simmer over medium, whisking constantly. Continue simmering, whisking constantly, until thickened to a pudding-like consistency, about 2 minutes. Remove from heat; whisk in chocolate chips until melted and smooth, about 1 minute. Pour through a fine mesh strainer into cooled crust; discard solids. Smooth pie top. Refrigerate, uncovered, until set, at least 8 hours up to 2 days.
3. Decorate pie with whipped cream dollops around edge; garnish with chopped peanuts.

Whipped Cream

1. Beat whipping cream, vanilla bean paste, and powdered sugar with a stand mixer fitted with a whisk attachment on medium speed until frothy, 1 minute. Increase speed to medium-high; continue beating until stiff peaks form, about 1 to 2 more minutes. Use immediately, or chill in an airtight container (up to 4 hours).