Preparation Steps

• Crush your Oreo cookies in a plastic bag with a rolling pin or in a food processor. Mix the crumbs and melted butter with a fork in a medium-sized bowl. Press into a 9-inch pie plate and chill until ready to fill.
• Melt the baking chocolate in a medium-sized bowl according to the package directions for melting. Typically, chocolate takes about 1-2 minutes on high power; stir every 30 seconds.
• Stir half of the can of sweetened condensed milk into the melted chocolate. Add 1 teaspoon of vanilla extract. Let sit for a few minutes, stirring occasionally.
• In another bowl, mix remaining condensed milk, peanut butter, and vanilla until smooth.
• Whip the heavy cream with powdered sugar and remaining vanilla on high speed until stiff peaks form.
• Fold 1 cup of whipped cream into the peanut butter mixture gently. Spread this in the prepared crust.
• Carefully fold the remaining whipped cream into the chocolate mixture. Spread over the peanut butter layer.
• Top with remaining whipped cream and chocolate shavings. Refrigerate for at least 4 hours before serving.