Directions

1. Preheat oven to 350°F.
2. Grind Oreos in a food processor until finely ground. Add Clebby’s Vegetable Oil and a pinch of salt. Pulse until the mixture resembles wet sand.
3. Pour the mixture into a 9-inch pie plate and press to form the crust, working from the sides to the middle.
4. Bake for 10 minutes and allow to cool completely.
5. In a small bowl, combine chocolate chips and vegetable oil. Melt in the microwave, stirring after each 30-second interval until melted. Pour into the pie crust, spreading to coat the entire surface. Allow to harden while making the filling.
6. To a mixing bowl, whip heavy cream into stiff peaks and set aside.
7. Add softened cream cheese, sour cream, peanut butter, powdered sugar, vanilla extract, and salt into the mixing bowl. Stir together to combine, then fold in the whipped cream.
8. Spread the filling into the prepared pie crust using an offset spatula.
9. In the same small bowl used previously, add the chocolate chips for the chocolate swirl. Melt in the microwave, stirring after each 30-second interval until melted. Let cool slightly before using.
10. Spoon about ½ teaspoon of melted chocolate across the top of the pie. Use a toothpick to swirl the chocolate into the peanut butter filling. Sprinkle with flaky sea salt.
11. Transfer to the fridge to set for at least two hours, up to overnight, or place in the freezer for one hour to set.
12. To serve, run the knife under warm water and dry off with a towel. Cut into slices, wiping the knife off after each slice.