Add the crushed Oreos and butter together in a food processor or blender.
Pack into the bottom of the pie plate.
Bake 350 degrees for 15 minutes.
PEANUT BUTTER FILLING:
Using a mixer, beat together the peanut butter, confectioners sugar, and cream cheese.
Whip up the heavy cream and 1/4 cup sugar with an electric mixer. It should be stiff but not butter.
Fold the whipped heavy cream into the Peanut Butter Mixer. Instead of the whipped heavy cream, you can use 16 ounces Cool Whip.
Add the filling to the Oreo pie crust OR purchase a store bought Oreo pie crust.
Refrigerate at least overnight to allow it to firm up.
For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream, and 1/3 sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips Or Reese’s pieces.