Make your Oreo Crust by blitzing the cookies in a food processor until they form fine crumbs. Pour in melted Vegan Butter and blitz till fully incorporated. Press crust into pie tin and freeze for 10 minutes whilst making filling.
To make your filling, combine all the ingredients for the Peanut Butter Mousse in a bowl and whip with an electric mixer till light and fluffy. Pour mixture into frozen crust and spread out evenly. Freeze entire pie tin for an hour.
Before taking your pie out of the freezer, prepare PB Chocolate Ganache.
Chop chocolate and transfer to a bowl along with Peanut Butter. Heat Coconut Cream in a small saucepan till it simmers and then pour over chocolate/pb immediately. Stir till you have a smooth and glossy ganache. Add Peanut Oil into ganache and stir till fully incorporated.
Pour ganache over set pie and spread/smoothen out. Sprinkle chopped or crushed peanuts on the surface of the ganache and leave pie in the fridge for an hour for ganache to set.
Coconut Cream in this recipe doesn't need to be chilled prior to prep.