Chocolate Peanut Butter Cake Pie

Dark Chocolate Cake, Oreo Crust, Peanut Butter Filling, Chocolate Ganache Buttercream, and and Oreo Crumble all around!

30 whole Oreos
5 Tablespoons melted unsalted butter
2/3 cup sour cream room temperature
3/4 cup buttermilk room temperature
1/3 cup vegetable oil
3 whole eggs room temperature
1 egg white room temperature
1/2 cup dark cocoa
1/4 cup flour
1 box dark chocolate fudge cake mix I use Duncan Hines, but you may use similar brands for similar results.

Preheat the oven to 325 degrees and prep 6x 6"cake rounds. Set aside.
Pulse the Oreos and melted butter together in a food processor into a crust. Split between the 6 pans and press down firmly & evenly. Set aside. No pre-bake required.
In a medium bowl whisk together all the ingredients except for the cake mix. Sift in the cake mix and stir until just combined. Don't overmix! Split batter evenly between the cake rounds and bake for 15-17 minutes until baked through. Don't overbake.
Let the cake rounds cool in the pan for 1 minute, then flip out onto a wire rack to cool completely. Wrap in plastic wrap and freeze for at least two hours for easier stacking.

Add all the ingredients into the bowl of a stand mixer with the paddle attachment. Whip up the filling until it's light and fluffy. Set aside.

In a microwave-safe bowl, heat up the chocolate and heavy cream for 1 minute, then stir. Add in another 15 seconds and stir. Repeat until it's all melted. Place in the fridge until cooled (not cooled to a solid, but cooled enough to where it won't melt your butter).
Add butter to a stand mixer fitted with a paddle attachment and whip up until it's light and fluffy. Scrape down the sides of the bowl. Add in the cooled chocolate ganache and whip up again. Add in the rest of the ingredients and whip up on high speed until it's light and fluffy. Add in more powdered sugar or heavy cream for desired consistency.

On a cardboard cake round on a cake turntable, add on a touch of buttercream to act as glue. Add down your first cake layer, pipe a dam on the outside rim, and add in 1/2 cup or less of the peanut butter filling. Repeat with 5 cake layers. Crumb coat. Freeze for 5 minutes, then add on a layer of buttercream. Smooth out with a cake scraper, add on a swirl of peanut butter filling, and then press on the Oreo crumble. Pipe on the buttercream decoration on top, and you're all done! Enjoy!