Instructions

• Preheat the oven to 350°F (175°C).
• Make the crust: Place 30 Oreos (344 g) in a food processor and grind to fine crumbs. Reserve 2 tablespoons (15 g) of the crumbs in a small bowl for topping. Transfer the remaining crumbs to a medium bowl, add 5 tablespoons (70 g) melted unsalted butter, and stir with a fork until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9- or 10-inch springform pan. Chill the crust in the refrigerator while you make the filling.
• Make the brownie filling: In a microwave-safe bowl combine 1/2 cup (113 g) unsalted butter and 4 ounces (113 g) semi-sweet baking chocolate. Microwave on high in 30-second intervals, stirring after each interval, until the butter and chocolate are melted and the mixture is smooth. Let sit 1–2 minutes to cool slightly.
• Whisk the melted chocolate mixture, then add and whisk in 1 tablespoon (8 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until combined.
• Add the eggs: whisk in 3 large eggs one at a time, fully incorporating each before adding the next, then whisk in 1 large egg white until the batter is smooth.
• Pour the batter into the chilled crust. Place the springform pan on a rimmed baking sheet to catch any leaks. Bake at 350°F for 35–45 minutes, until the top is puffed and the center is set (a slight jiggle in the very center is okay). Remove from the oven and cool on a wire rack for 1 hour; the top will fall slightly as it cools.
• Make the peanut‑butter white‑chocolate topping: Put 4 ounces (57 g) white chocolate and 1/2 cup heavy whipping cream in a microwave-safe bowl. Heat for about 1 minute, then whisk until the white chocolate is melted and the mixture is smooth. Add 1/2 cup (145 g) creamy peanut butter and whisk or stir until completely smooth.
• Spread the white‑chocolate/peanut‑butter topping evenly over the cooled pie. Sprinkle the reserved 2 tablespoons (15 g) Oreo crumbs over the top.
• Let the pie set either at room temperature (can be left overnight) or chill until firm. For a gooier texture serve at room temperature; chilling will make it firmer. Remove the springform ring before slicing if desired.