Blitz Oreos in food processor until they turn into crumbs. Add salt and melted butter. Pulse to combine.
Press crust mixture evenly into bottom and up sides of a 9-inch pie pan. Refrigerate until set (about 30 minutes).
Place metal mixer bowl and whisk attachment in freezer.
Wash (or simply wipe out) your food processor bowl and blade. Place cream cheese, peanut butter, confectioners’ sugar, salt, and vanilla in bowl and blitz until thoroughly combined.
In the chilly bowl of a stand mixer fitted with cold whisk attachment, whip heavy cream until stiff peaks form.
Add about a quarter of the peanut butter mixture to the whipped cream, gently folding it in with a silicone spatula. Add another quarter and fold in. Continue until all peanut butter mixture has been incorporated and the mixture is no longer streaky.
Spread peanut butter filling into prepared pie crust, smoothing top with an offset spatula or back of a spoon. Place pie in fridge.
Wash mixer bowl and whisk attachment with cold water; dry thoroughly.
Whip heavy cream, sour cream, confectioners’ sugar, and vanilla until stiff peaks form.
Refrigerate pie for 30–60 minutes before adding more toppings. (We used Reese’s Minis Peanut Butter Cups, chopped Reese’s Peanut Butter Cups, edible gold stars, and gold luster dust.)
Refrigerate pie for 3 hours or overnight.
We used Jif Natural Creamy Peanut Butter.
The extra fat and acid from the sour cream helps stabilize the whipped cream so that you can prepare this entire pie in advance. We made our pie on a Saturday night and served it on Sunday evening! But feel free to emit the sour cream if you’d prefer to make the whipped cream immediately prior to serving the pie.