Instructions:

• Start by crushing the Oreo cookies into fine crumbs. Place them in a ziplock bag and use a rolling pin or pulse them in a food processor. Transfer the crumbs to a mixing bowl and add a pinch of salt and melted butter. Mix until the crumbs are evenly coated.
• Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish. Use the back of a measuring cup or your fingers to ensure an even layer. Set the crust in the refrigerator to firm up while preparing the filling.
• In a large mixing bowl, beat the cream cheese until smooth. Add the creamy peanut butter, powdered sugar, and sweetened condensed milk. Mix until fully combined and creamy.
• In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until no streaks remain.
• Spoon the peanut butter filling into the prepared Oreo crust, spreading it evenly. Top with chopped peanuts for added texture. Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
• Melt the remaining chocolate chips with the vegetable shortening in the microwave in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the pie in a decorative pattern.
• Slice the pie into wedges and serve chilled. Enjoy the creamy, decadent flavors of your No-Bake Creamy Peanut Butter Pie!