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Grease a 9 inch pie pan. Crush Oreo cookies in food processor or blender. In a small bowl stir cookie crumbs with melted butter. Press evenly into bottom and up the side of the pie pan. Refrigerate for 30 minutes.
Using a hand or stand mixer beat the whipping cream and 2 tablespoons powdered sugar on medium until stiff peaks form. Set aside for several minutes.
Using a hand or stand mixer beat cream cheese until smooth and lump free. Add peanut butter and 1/2 cup powdered sugar; beat until smooth and creamy. Scrap down the sides and beater several times. Using a spatula gently fold the whipping cream into the peanut butter mixture. Spoon into cooled pie crust.
Top with chopped peanuts. If desired drizzle with chocolate and butterscotch syrup. Chill for at least 2 hours or freeze. This pie is delicious both refrigerated and frozen.