For the crust:

1. Preheat oven to 350 degrees F. Grease a 9-inch pie pan with non-stick spray.
2. Add the Oreos to a food processor or blender and grind into fine crumbs. You do not need to remove the filling from the Oreos.
3. Add the Oreo crumbs to a bowl and combine with the melted butter.
4. Pour the mixture into your pie pan and press into an even layer on the bottom and up the sides.
5. Bake crust for 8-10 minutes, then set aside to cool.

For the filling:

1. Add the cream cheese, ¾ cup (86g) of the powdered sugar and the peanut butter to a large mixing bowl and beat of medium speed for 2-3 minutes, until light and fluffy. Set aside.
2. Add the heavy whipping cream, vanilla extract and remaining ¼ cup (29g) of powdered sugar to another large mixing bowl and whip with the whisk attachment on high speed until stiff peaks form.
3. Add about half of the whipped cream to the peanut butter mixture and gently fold together until combined. Add the remaining whipped cream and gently fold together until well combined.
4. Pour the mixture into the prepared pie crust and spread evenly. Refrigerate for 5-6 hours, or until firm.

To finish it off:

1. Add the chocolate chips to a small bowl. Heat the heavy cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then stir together until smooth.
2. Add the peanut butter to a small bowl and heat in the microwave until pourable, about 30 seconds.
3. Add the chopped mini Reese’s evenly to the top of the pie, then drizzle with the chocolate ganache and melted peanut butter.
4. Place in the fridge until ready to serve. Store leftovers in an air-tight container or cover with clear wrap. Pie is best if eaten in 4-5 days.