1cupplain Greek yogurtI used Chobani Plain Whole Milk Greek Yogurt
1cupcreamy peanut butter
114-oz can sweetened condensed milk
1 ½cupsheavy cream
To make the crust:
Place Oreos in a food processor and process until finely ground. Transfer to a bowl and add melted butter, stirring until all crumbs are coated. Press mixture into a 9-inch pie plate; chill in the freezer while preparing the filling.
To make the filling:
In a large bowl, beat cream cheese on medium speed with an electric mixer until creamy. Add Greek yogurt and peanut butter; mix until combined. Add sweetened condensed milk and vanilla, mixing until incorporated.
In the bowl of a stand mixer with the whisk attachment, whip heavy cream until stiff peaks form. Fold whipped cream into the peanut butter mixture.
Pour filling into the prepared crust. Pile the filling in the center of the pie and use a rubber or offset spatula to shape it and keep it piled in the center.
Immediately place the pie in the freezer and chill for 4 to 6 hours or overnight.
To make the whipped cream:
In the bowl of a stand mixer with the whisk attachment, whip cream, powdered sugar, and vanilla until stiff peaks form.
Spread whipped cream over the chilled pie. Garnish with crushed Oreos if desired.
Store pie in the freezer and thaw for 20 to 25 minutes prior to serving.