Oreo Crust

Cup of Yum
1. Preheat oven to 350 degrees Fahrenheit (175°C). Crush 24 Oreo cookies in a food processor or blender until finely ground, then transfer the Oreo crumbs to a mixing bowl. In a small microwave-safe bowl, melt 1/4 cup butter in 15-second increments, stirring between intervals, until fully melted.
2. Drizzle the melted butter over the Oreo crumbs and mix with a fork until the crumbs are evenly moistened. Press the crumb mixture firmly into the bottom of a 9-inch pie plate. Bake in the preheated oven for 8-10 minutes, then set aside to cool slightly.

Pie Filling

1. In a microwave-safe bowl, combine 1/2 cup of peanut butter and 1/4 cup butter. Microwave for about 30 seconds or until the mixture becomes fluid and the butter is melted. Stir in 1/4 cup of powdered sugar until fully combined. Pour this mixture onto the warm Oreo crust, spreading it evenly. Allow the crust to cool while you make your filling.
2. Once the crust has cooled, in a large mixing bowl, combine 2 cups heavy cream, 1/2 cup powdered sugar, and 2 tablespoons instant nonfat dry milk. Using a hand mixer or stand mixer, beat on high speed until stiff peaks form, which should take about 3-4 minutes.
3. In a separate bowl, mix the remaining 1 cup peanut butter with the remaining 1/4 cup powdered sugar until smooth. Use a rubber spatula to gently fold this peanut butter mixture into the whipped cream, being careful not to deflate the whipped cream.
4. Spread the peanut butter and whipped cream mixture evenly into the cooled Oreo crust. Refrigerate the pie for at least 6 hours, or until fully set.
5. Before serving, drizzle with chocolate syrup and add any desired toppings such as chopped peanuts, mini chocolate chips, or whipped cream.