Peanut Butter Pie

Oreo Crust

1. Prepare your pie crust first by placing Oreo cookies in a food processor and pulsing until nothing but fine crumbs remain
2. Add melted butter and pulse until well-combined.
3. Pour cookie crumb/butter mixture into the bottom of a 9 ½" 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.
4. Place in freezer while you assemble your filling.

Pie Filling

1. In a large bowl, combine softened cream cheese and peanut butter.  Use an electric mixer to stir until well-combined. 
2. Gradually add 1 cup (125g) of powdered sugar, stirring until completely combined.  
3. Stir in vanilla extract.
4. Pour 1 ½ cups heavy cream in a separate, medium-sized, clean bowl.  Add remaining 1 ¼ cup (155g) of powdered sugar, and use an electric mixer to beat, starting on low-speed and gradually increasing to high, until stiff peaks are achieved (mixture should be thick, fluffy, and resemble Cool Whip, see image in post or video for a visual).
5. Add whipped cream into peanut butter mixture and stir gently, but as well as you can using a spatula. Switch to your electric mixer on low and use that to briefly stir until the ingredients are well-combined and smooth (don't over-mix).  
6. Spread peanut butter filling evenly into prepared pie crust and refrigerate covered for 4-6 hours (preferably overnight), or freeze¹, covered, for at least 2 hours before serving.  Prepare whipped cream shortly before serving (if using).

Homemade Whipped Cream Topping (optional)

1. Before serving the pie, combine heavy cream, powdered sugar, and vanilla extract in a clean medium-sized bowl.
2. Use an electric mixer to stir on low-speed.  Gradually increase speed to high and beat until stiff peaks form.  
3. 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.  
4. Slice, serve, and enjoy!  Since this pie is a no-bake one, keep it in the refrigerator or freezer when not enjoying because it loses its firmness quickly at room temperature.