In a food processor or blender, crush the Oreos until they are finely ground, and mix them with melted vegan butter in a bowl until properly mixed. Add the mixture to the 7’’ pie pan (18x3,5cm) - if you are not using a non-stick pan, spray or grease it with oil. Press the cookies into the pan, working up the sides a little bit, use the bottom of a measuring cup or tablespoon to pack it tightly. Place it in the fridge while making the filling.
To a medium-size bowl, add peanut butter and vegan sour cream, and mix with a hand mixer until creamy and smooth. Then add coconut cream, powdered sugar, and a pinch of salt, mix on low speed until completely combined. Pour the filling over the chilled Oreo crust, smooth it on top, and place it in the fridge for about 1 hour to set.
Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Don't let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, add unsweetened almond milk***. Stir until combined into a smooth ganache. Pour the ganache over chilled peanut butter pie and smooth it out evenly.
Place the pie in the fridge and chill at least for 5 hours or overnight. Once chilled, top with chopped peanuts.
Before serving, I recommend placing the pie in the freezer for about 30 minutes (it will be easier to get it out of the pan).
Enjoy!