Lightly grease a 9 ½” pie pan and set aside

For the crust, use a food processor or zip-seal bag to crush your Oreos until fine. You want them pulverized here so they stick together later

Add your finely crushed Oreos to a bowl with 8 tablespoons of melted butter and stir to combine. Pour 2/3 of this mixture into your pie pan and press up the sides and along the bottom to form your crust. Use a glass or the flat bottom of a measuring cup and gently press to pack it in

Place your crust in the freezer for 15 minutes. You want it to be firm before creating your barriers

After 15 minutes, form your crust into a quarter pie crust. Remove your pie crust from the freezer. Melt your remaining tablespoon of butter and mix it into the bowl with your leftover Oreo crumbles. Now split those crumbles in half and, like when you build things in sand, start to form a low “wall” going down the center of your crust. Make sure you gently press in the sides and down on the top to pack it in. You’ll have a short wall at first, then go back and add more crumbles on top, packing and building your wall until it’s level with the top of the outer crust.

To turn two sections into four, split your remaining Oreo crumbs and repeat the above step on either side of the long wall. Be very careful as you connect your walls in the middle, since your crumbs will be fragile. Press any remaining crumbs along the bottom, center, and edges of each barrier. Use a thin cup or just a spatula to gently press together your barriers one last time

Place your crust in the freezer for at least 30 minutes, while we make the fillings

For the peanut butter filling, beat your softened cream cheese in a bowl to smooth out before adding in your heavy cream and sifting over your powdered sugar. Beat until fluffy but on the stiffer side, before folding in your peanut butter. Set aside

For the Oreo filling, add half of your Oreos to a food processor or zip-seal bag and crush until fine. In a bowl, add your softened cream cheese and beat to smooth. Then add in your heavy cream and sift over your powdered sugar. Beat until fluffy, again on the stiffer side. Crush your remaining Oreos until crumbly and fold them into your whipped cream mixture. Set aside

For the French silk filling, beat your cream cheese in a bowl before adding in your heavy cream, vanilla, and sifting in your powdered sugar. Beat until fluffy but on the stiff peaks side. Fold in your melted and cooled chocolate until combined

For the mint chocolate filling, beat together your cream cheese and butter until combined. Sift in your powdered sugar and mix. Add in your peppermint extract and milk, mixing until smooth. Fold in your mini chocolate chips. Set aside

To make your whipped cream topping, add your heavy cream to a bowl and sift over your powdered sugar. Beat with a mixer until fluffy

To assemble, pour one filling it each section of the quarter pie and top with your whipped cream. For the whipped cream, you can spread it over top or place it into a piping bag, cut off the tip, and dot it over each section. If desired, top each section with crumbles of Oreo, peanut butter cups, mint chocolate, and chocolate shavings.

Place your pie into the fridge uncovered to chill and set for at least 6 hours or overnight

Slice and enjoy!