In a food processor, pulse Oreos until they are a fine crumb. Unplug food processor and stir in a stick of melted butter.

Once combined, pour crumbs into your pie plate. Use clean hands to form an even layer of crumbs on the bottom and the sides of the plate, pushing crumbs down firmly to create a stable crust.

Pop your crust in the freezer for 15 minutes. Work on the filling while your crust is chilling.

In the bowl of a stand mixer or using a hand mixer, cream together a stick of softened butter, peanut butter, salt and vanilla on medium speed until your mixture is uniform and smooth.

Add in powdered sugar slowly while your mixer is on low speed. When all sugar is added, whip on medium speed for 30 more seconds.

Spoon peanut butter filling into chilled crust. Smooth filling into an even layer.

Heat chocolate chips and ½ tablespoon butter in the microwave in increments of 25 seconds, stirring every increment, until melted and smooth.

Add in heavy cream and vanilla. Stir vigorously until incorporated.

Place pie and chocolate ganache in the fridge for 10-15 minutes to let chocolate firm up a bit.

Add ganache to a Ziploc bag and snip off a tiny tip at the bottom of the bag. Squeeze the bag and pipe chocolate in a zig-zag design across the pie, until all chocolate is used!

Refrigerate pie for at least an hour to let pie set for easy slicing. Best served chilled or removed from the fridge 20 minutes before serving.