Instructions

Crust

1. Preheat oven to 350 degrees F.
2. Crush the Oreos (with the filling - no need to scrape it out) in a food processor or a ziploc bag using a rolling pin until they are fine crumbs. Add the melted butter and toss to combine.
3. Press the crumbs into a 9-inch pie pan with the flat base of a measuring cup. Bake for 10 minutes, then cool. If you prefer a no-bake approach, you can stick the crust in the freezer for 30 minutes.

Filling

1. Combine the peanut butter, cream cheese, and powdered sugar in a large bowl. Beat with a hand mixer until smooth and light, around 2 minutes.
2. Whip the heavy cream and vanilla in a separate bowl using a hand mixer until stiff peaks form, being careful not to overbeat and turn it into butter. Fold the whipped cream into the peanut butter mixture, then spread into the cooled cookie crust.
3. Refrigerate for 4-6 hours to set up.

Topping

1. Drizzle the chilled pie with melted chocolate and sprinkle with chopped Reese's cups and peanut butter chips before slicing and serving.