For the Oreo Crust

• 24 Oreo cookies (regular, with cream filling)
• 5 tablespoons unsalted butter, melted

This simple combination creates a rich, chocolatey crust with just enough fat from the butter and cookie filling to hold everything together.

For the Peanut Butter Filling

• 1 cup creamy peanut butter (not the natural separated kind)
• 8 oz cream cheese, softened (about 225 g)
• 1 cup powdered sugar, sifted for smoothness
• 1 teaspoon vanilla extract
• 1¼ cups cold heavy cream, whipped to soft peaks

  • OR 8 oz (about 3 cups) thawed whipped topping if you prefer a shortcut

The cream cheese adds tang and structure, the peanut butter gives depth and richness, and the whipped cream (or topping) brings lightness for a mousse-like texture.

For the Toppings (Optional but Highly Recommended)

You can keep the pie simple or dress it up:

• ½ cup semi-sweet chocolate chips
• ¼ cup heavy cream (for an easy chocolate ganache drizzle)
• Whipped cream, for dolloping or piping around the edges
• Chopped roasted peanuts or chopped peanut butter cups
• Crushed Oreos for extra crunch on top