This is the first recipe I ever tried for peanut butter pie, I have never needed to try another. Made from scratch, easy, and well worth the little 20 minute prep time.I use my food processor to crush the cookies as they should be finely crushed. My daughter's favorite pie. Sometimes I pour a jar of fudge ice cream topping on top of the Oreo crust, reserving enough to drizzle on top of pie with caramel topping and crushed peanuts. No cooking. I chill in refrigerator overnight before serving.Very rich and delicious.
In a small saucepan, melt butter; stir in cookie crumbs. Press crumb mixture firmly on bottom and sides of 9-inch pie plate; chill while preparing filling. (you may cover crust with fudge topping if desired.)
In large bowl, beat cream cheese until fluffy; add peanut butter and sweetened condensed milk, beating until smooth. Stir in lemon juice and vanilla; fold in whipped cream.
Pour into crust. Chill 4 hours or until set. Garnish as you like.(you may drizzle fudge and caramel topping and add crushed peanuts) Store covered in the refrigerator.