In a food processor, blend your oreos until they completely crushed and resemble a coarse powder.

Add in the melted butter and then pulse until well combined.

Spread the oreo mixture into a non stick pie dish that has a removable bottom. Press the mixture down evenly making sure to bring it up the sides 2-3 cm as well.

Place your pie base into the fridge to chill for at least 30 minutes.

In a large bowl use an electric beater to mix together the cream and peanut butter. Mix until well combined.

In a medium sized saucepan, heat the marshmallows and water on a low heat. Stir constantly until the marshmallows are fully melted, then turn off your heat.

Add the peanut butter mixture into the marshmallows and mix well until the mixture is smooth and well combined.

Pour the filling into your prepared base and place in the fridge to set for at least one hour.

Finish off your peanut butter pie with the toppings of your choice (see notes)

Remove your pie from its tray before slicing and serving