Prepare your pie crust first by placing Oreo cookies in a food processor and pulsing until nothing but fine crumbs remain
Add melted butter and pulse until well-combined.
Pour cookie crumb/butter mixture into the bottom of a 9 1/2" pie pan. Use the back of a spoon or the clean flat bottom of a measuring cup to evenly, firmly press crumbs into the bottom and sides of pie pan.
Place in freezer while you assemble your filling.
Peanut Butter Pie Filling
In a large bowl, combine softened cream cheese and peanut butter. Use an electric mixer to stir until well-combined.
Gradually add 1 1/4 cup (155g) of powdered sugar, stirring until completely combined.
Stir in vanilla extract.
Pour 1 1/2 cups heavy cream in a separate, medium-sized, clean bowl. Add remaining 1 cup (125g) of powdered sugar, and use an electric mixer to beat, starting on low-speed and gradually increasing to high, until stiff peaks are achieved.
Stir whipped cream into peanut butter mixture as well as you can using a spatula. Use your electric mixer on low to stir again so that ingredients are well-combined and smooth (don't over-mix).
Pour peanut butter filling into prepared pie crust and refrigerate at least 4 hours, preferably overnight, before serving.
Homemade Whipped Cream Topping*
For the whipped cream topping, combine 3/4 cup heavy cream, powdered sugar, and vanilla extract in a clean medium-sized bowl.
Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form.
Spread whipped topping over the center of the pie, or to be more decorative you can transfer to a piping bag fitted with a 2D Wilton piping tip or similar and pipe a decorative ring around the edge of the pie.
Slice, serve, and enjoy! Since this pie is a no-bake one, keep it in the refrigerator when not enjoying because it loses its firmness quickly at room temperature.
*Works best when prepared shortly before serving and after pie filling has had time to set.
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