No-bake peanut butter pie with an Oreo crust

Crush the Oreos finely in a food processor, pulsing (or in a sealed bag by hand).

In a large bowl, drizzle in the melted butter while mixing until it looks like wet sand.

Tip into a nine-inch pie dish, spread evenly, push crumbs up the sides with a flat-bottomed glass or measuring cup, then press firmly into the wall and base.

Freeze the crust about 30 minutes.

In a large bowl beat the peanut butter and softened cream cheese on medium speed until smooth.

Add the powdered sugar and beat on medium-low just until combined, without beating in air.

In a separate bowl whip the cold heavy cream with the vanilla to soft peaks, starting low and working up to high.

Fold the whipped cream into the peanut butter mixture in batches: a first quarter or third to lighten it, then half the rest, then the remainder, until no streaks remain.

Spread the filling evenly in the crust and remove large air bubbles.

Chill at least 6 hours in the fridge or 3 hours in the freezer.

Whip half a cup of cream with a few tablespoons of sugar and a dash of vanilla; pipe dollops on the pie with a closed star tip and top with chopped mini peanut butter cups.