In a large mixing bowl, whisk your crushed Oreo crumbs with your melted butter. Make sure all the crumbs are moist and there aren't any dry patches.
6 tablespoon unsalted butter, 2 cup Oreo cookies
Pour the crumbs into a 9" pie dish. Use a rubber spatula or the bottom of a measuring cup to press the crumbs down into an even layer, you should have the crumbs going up slightly at the sides of the dish. Place in the freezer for 20 minutes.
Make Filling
In a stand mixer with the whisk attachment, or in a large bowl with a hand mixer, whisk the cream until you have medium peaks. Transfer to a bowl and keep cold.
¾ cup heavy cream
Clean out the mixing bowl, or use a new one, and with a paddle attachment, beat the cream cheese and peanut butter together until well blended. Add the granulated sugar, confectioners; sugar, butter, salt and vanilla and keep beating until light and fluffy, about 5 minutes.
8 ounces cream cheese, 1 cup peanut butter, ½ cup powdered sugar, ½ cup granulated sugar, 2 tablespoon unsalted butter, 1 tablespoon vanilla extract, ¾ teaspoon kosher salt
Add half a cup of the whipped cream to the peanut butter mixture and stir quickly to combine. Fold in the rest of the cream in three additions, stirring quickly each time.
Carefully spoon the filling into the crust, cover with plastic wrap and refrigerate for at least 3 hours.
Chocolate Ganache
Bring the cream to a simmer in a small, heavy saucepan. Add the chocolate and stir until smooth. Set aside to cool. Gently spread over the cooled pie, refrigerate for 3 hours.
½ cup heavy cream, 6 ounces semisweet chocolate
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Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven't tested the recipe with this method. Butter: I use European style butter in my recipes. This will make your finished bake much creamier and richer.Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.Peanut Butter: I recommend using a smooth peanut butter, like a commercial peanut butter. I don't recommend using a natural peanut butter which has a layer of oil on top. Storage: Keep pie in your fridge for up to 4 days.