Make the crust

1. Grease a 9-inch deep dish pie pan and preheat oven to 325°F (163°C).
2. Combine the Oreo crumbs and melted butter in a medium-sized bowl and mix until combined.
3. Press the crumb mixture evenly into the bottom and up the sides of the pie pan, then bake for 8-10 minutes. Set aside to cool completely. If you want to speed up cooling, pop it in the fridge or freezer for 5-10 minutes.

Make the filling

1. To make the filling, add the cream cheese and sugar to a large mixer bowl and beat until well combined and smooth.
2. Add the vanilla extract and beat until well combined and smooth. Set aside.
3. In another large mixer bowl, add the heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form.
4. Add about half of the whipped cream to the cream cheese mixture and gently fold together until combined. Add the remaining whipped cream and gently fold together until well combined. Don’t over mix or the whipped cream can deflate.
5. Gently fold the Oreo crumbs and chopped Oreos into the filling.
6. Add the filling to the cooled pie crust and spread evenly. Refrigerate the pie until firm, 3-4 hours.

Finish it off

1. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
2. Pipe the whipped cream around the outer edge of the pie (I used Ateco tip 844), then finish off the pie with additional chopped Oreos and Oreo crumbs, if desired.
3. Refrigerate the pie until ready to serve. Pie is best if eaten within 3-4 days.