Crust and Assembly

• Preheat the oven to 350°F (177°C). Ensure the center oven rack is ready for baking the cookie crust.
• Grind 22 whole Oreo cookies into fine crumbs in a food processor, stir in 5 tablespoons of melted unsalted butter, and press the mixture firmly across the bottom and up the sides of an ungreased 9-inch pie dish. Bake for 10 minutes until the crust is fragrant and set, then let it cool completely on a wire rack.
• Heat 3/4 cup of heavy cream in a small saucepan over medium heat until it simmers, then pour it immediately over 6 ounces of finely chopped semi-sweet chocolate in a heat-proof bowl. Let the bowl sit untouched for 2 to 3 minutes, then stir gently until the ganache turns smooth, glossy, and slightly thick at room temperature.
• Whip 1 cup of cold heavy cream on medium-high speed for about 3 minutes until stiff peaks form, transfer it to a separate bowl, then beat 8 ounces of softened cream cheese, 1 and 1/2 cups of creamy peanut butter, 3/4 cup of confectioners’ sugar, and 1 teaspoon of vanilla extract in the mixer bowl until thick and smooth. Fold the whipped cream into the peanut butter mixture gently with a silicone spatula until no white streaks remain.
• Spread the peanut butter filling evenly across the bottom of the cooled crust using a small offset spatula. Level the top surface so the chocolate ganache distributes evenly across the pie.
• Pour the cooled chocolate ganache directly over the peanut butter filling and smooth it outward to the crust edges. The ganache should create a satiny, even layer across the entire top surface.
• Scatter 1/4 cup of crushed Reese’s Pieces and 1/4 cup of chopped peanuts over the wet ganache if skipping piped whipped cream garnish. Pressing dry toppings into the unset ganache anchors them securely in place before refrigeration.
• Transfer the assembled pie to the refrigerator to chill for at least 6 hours or up to 48 hours. Cover the pie loosely if storing it chilled for longer than a single day to protect the dairy from absorbing odors.
• Pipe decorative whipped cream rosettes over the chilled ganache using a star piping tip, then scatter crushed candies and chopped peanuts over top. The firm, chilled chocolate layer supports the piped cream without sinking.
• Slice the pie while cold using a sharp knife and serve immediately. Cover remaining slices and return them to the refrigerator promptly for safe storage.