Make Oreo Cookie Crust

1. Pulse 24 Oreo cookies in a blender or a food processor until ground into a fine cookie crumb.
2. Add 4 Tablespoons melted plant butter to the Oreo crumbs and mix until well coated.
3. Press the Oreo mixture into an 8-inch pie pan.
4. Chill the crust in the refrigerator while you make the chocolate ganache.

Make Vegan Chocolate Ganache

1. Heat ½ cup plant based heavy cream.
2. Pour heated cream over 4 ounces dairy-free chocolate chips in a small bowl.
3. Let the heavy cream sit on the dairy-free chocolate chips for about 5 minutes to soften.
4. After resting, mix the chocolate chips with the plant cream until thick and creamy.
5. If the mixture feels too thin you can chill in the refrigerator a few minutes.
6. Transfer the ganache to a piping bar or zip top bag with the corner cut off.
7. Remove the Oreo cookie crust from the refrigerator and pour a thin layer of ganache on top of the Oreo cookie crust base. I would used about half of the ganache and save the rest to top.
8. Spread the ganache and return the crust to the refrigerator while you make the peanut butter pie filling.

Make Peanut Butter Filling and Assemble

1. In a large bowl stir together softened 8 ounces dairy-free cream cheese, ¾ cup powdered sugar, and 1 cup peanut butter until smooth and creamy. Set aside.
2. In the base of a stand mixer fitted with a whisk attachment, or in a bowl with a hand beater, beat 1 cup plant cream and 2 Tablespoons powdered sugar, and 1 teaspoon vanilla on high for 1-2 minutes until light and fluffy.
3. Fold the whipped cream mixture into the peanut butter mixture until smooth and creamy.
4. Pour the prepared peanut butter filling into the pie pan and spread evenly around.
5. Add a layer of remaining ganache to the top of the pie and top with additional toppings to garnish.