. Make the Oreo Crust:

• Preheat your oven to 350°F (175°C).
• Crush the Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
• Melt 8 tbsp (½ cup) butter and mix it with the Oreo crumbs until fully combined.
• Press the mixture into a 9-inch pie dish to form a crust.
• Bake for 8-10 minutes, then set aside to cool.

2. Prepare the Chocolate Layer:

• In a double boiler or microwave, melt the semi-sweet chocolate and 5 tbsp butter together, stirring until smooth.
• Let the mixture cool slightly before whisking in 3 eggs, 1 cup granulated sugar, ¼ tsp salt, and 1 tbsp flour.
• Pour the chocolate mixture into the cooled crust.

3. Bake the Pie:

• Bake the pie for 30-35 minutes or until the chocolate filling is set but still slightly jiggly in the center.
• Cool the pie to room temperature before adding the next layers.

4. Make the Peanut Butter Layer:

• In a mixing bowl, combine the creamy peanut butter, ¼ cup heavy whipping cream, and vanilla extract.
• Spread the peanut butter mixture evenly over the cooled chocolate layer.

5. Prepare the White Chocolate Ganache:

• Heat ¼ cup heavy whipping cream until just simmering.
• Pour it over the chopped white chocolate, letting it sit for 2-3 minutes before stirring until smooth.
• Pour the ganache over the peanut butter layer, spreading it evenly.

6. Chill and Set:

• Refrigerate the pie for at least 2 hours to allow all the layers to firm up.

7. Serve and Enjoy:

• Slice the pie and serve chilled for a decadent treat.