Place Oreo cookies in a food processor and pulse until small crumbs. Stir in the melted butter. Press the mixture into a deep dish* 9.5-inch pie plate, covering the bottom and up the sides of the dish. Refrigerate crust for 1 hour (or freeze for 20-30 minutes) before adding filling.
For the Filling:
In a mixing bowl beat together the cream cheese and peanut butter until smooth. Add powdered sugar and vanilla and mix well, until smooth.
Add heavy cream to a separate mixing bowl and beat with mixers until stiff peaks. Fold in the whipped cream to the peanut butter mixture until combined.
Pour filling into cooled pie shell and cover gently with plastic wrap. Refrigerate for at least 4 hours, or overnight, before serving.
If desired, serve with additional whipped cream on top, sprinkled with crushed candy or candy bars.
Crust: you could also try using Nutter butter cookies for the crust, a regular graham cracker crust or chocolate graham cracker crust.Vegan Peanut Butter Pie: Use vegan cream cheese in place of regular cream cheese, and make vegan whipping cream by blending 1/2 cup + 2 tablespoons of silken tofu with 1/2 cup + 2 tablespoons of soy milk in a blender until well combined. Mix in a teaspoon of vanilla and stir it into the peanut butter in step 2 of the filling.Make ahead Instructions: This peanut butter pie can be made 1-2 days in advance and stored in the refrigerator until ready to serve. Top with whipped cream just before serving.Freezing Instructions: Make the pie in a freezer safe dish and wrap it well with plastic wrap, then aluminum foil. Freeze for 2-3 months. Thaw overnight in the refrigerator.