Instructions:

• Start by preheating your food processor. Add the 25 Oreo cookies and pulse until you achieve fine crumbs. Transfer the crumbs to a mixing bowl and pour in the 6 tablespoons of melted butter. Stir until well combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the fridge to set while you prepare the filling.
• In a microwave-safe bowl, combine the 4 ounces of semi-sweet baking chocolate with half of the 14-ounce can of sweetened condensed milk. Heat in the microwave in 20-second intervals, stirring in between, until the chocolate is completely melted and smooth. Stir in 1 teaspoon of vanilla extract. Set this mixture aside to cool slightly.
• In a large mixing bowl, combine the remaining sweetened condensed milk, 1/2 cup of peanut butter, and the remaining 2 teaspoons of vanilla extract. Mix until smooth and well combined.
• In another bowl, pour in the 2 cups of cold heavy whipping cream and add 3 tablespoons of powdered sugar. Using an electric mixer or whisk, beat the cream until stiff peaks form. This will give your pie a light, airy texture.
• Gently fold half of the whipped cream into the peanut butter mixture until combined. Then, fold in the melted chocolate mixture until no streaks remain. Finally, fold in the remaining whipped cream until everything is fully incorporated.
• Pour this luscious filling into your prepared Oreo crust and spread it evenly. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.
• Once your No-Bake Peanut Butter Chocolate Cream Pie has set, slice it into wedges and serve. You can top it with additional whipped cream, chocolate shavings, or even a drizzle of chocolate sauce for an extra special touch.