Make the crust

1. Add ingredients to the food processor. Preheat the oven to 350 F. Add the Oreos to a food processor and process until the cookies are broken into small crumbs. Add the melted vegan butter and salt and pulse until combined.
2. Press into the pie dish. Pour into a 9” pie dish. Use your hands and/or a flat-bottomed glass to press the mixture into the bottom and sides of the pie dish.
3. Bake. Bake for 8 minutes. Set aside to cool for at least 30 minutes before filling.
   1. No-bake Option: For a no-bake option, you can place the crust in the fridge for at least 30 minutes before filling.

Prepare the filling.

1. Whip the heavy cream into stiff peaks. Add the vegan heavy cream to a large bowl. Use an electric hand mixer to whip the cream to stiff peaks for about 3-4 minutes. Place the bowl in the fridge while you prepare the rest of the filling.
2. Cream the peanut butter and cream cheese together. Add the softened cream cheese and peanut butter to another large bowl. Use the hand mixer to beat until well combined. It won’t be super creamy.
3. Add the powdered sugar. Add the powdered sugar and beat again until combined.
4. Add the whipped cream. Add about ⅓ of the whipped cream into the peanut butter mixture with a spatula until smooth. You don’t have to be too gentle–this is just to loosen the mixture. Add the remaining whipped cream and gently fold together until combined.
5. Add the filling to the Oreo crust. Pour into the prepared crust and smooth out.
6. Chill for at least 6 hours. Cover and place in the fridge to set for at least 6 hours or overnight.

When Serving:

1. Prepare the Whipped Cream. Add the vegan heavy cream and granulated sugar to a large bowl and whip to soft peaks for 2-3 minutes. Top the pie with the whipped cream. Slice and enjoy!