Giant Peanut Butter Pie

Heat the Cream: In a large microwave-safe bowl, heat the heavy whipping cream for about 1 minute. Check the temperature, and if needed, heat for another 30 seconds to 1 minute until it's very hot but not boiling. Melt the Chocolate: Add the chocolate chips to the hot cream. Let it sit for 3-4 minutes. Stir until the chocolate is completely melted and the mixture is smooth. Set aside to cool slightly.

Prepare the Cookies: Use a blender or food processor to grind the Nutter Butters and Oreos separately until they reach a fine, sandy consistency. Combine with Butter: Place the ground cookies in separate small bowls. Add 3 tablespoons of melted butter to each and mix until the crumbs are evenly coated. Form the Crust: Spoon the cookie mixtures randomly around a 9-inch pie plate. Press them into an even layer on the bottom and up the sides of the plate. Use the bottom of a measuring cup to pack the crust tightly. Place the crust in the freezer while you make the filling.

Mix the Filling: In a large bowl, use a hand mixer to blend the peanut butter, whipped cream cheese, and powdered sugar until smooth. Fold in Cool Whip: Gently fold in the Cool Whip using the hand mixer on low speed or a rubber spatula. Be careful not to over mix to maintain the Cool Whip's fluffiness.

Add the Filling: Spread the peanut butter mixture evenly over the cookie crust. Top with Ganache: Pour the slightly cooled chocolate ganache over the peanut butter filling. Smooth it out with an offset spatula or the back of a spoon. Decorate: Before the chocolate sets, sprinkle chopped Reese's cups over the top.

Refrigerate the pie for at least 3 hours before serving. Store any leftovers in an airtight container in the refrigerator.