Crush cookies into small crumbs and place into a small bowl.
Add 2 tablespoons of granulated sugar to the cookie crumbs and stir to combine.
Melt 6 tablespoons of butter and add to the cookie crumbs and mix until all the cookie crumbs are coated with butter.
Pour the cookie crumbs into the prepared pie pan and form the crust by pressing the crumbs along the sides and bottom of the pie pan and place into the refrigerator while preparing the filling.
Make the homemade whipped cream by whipping the heavy cream until soft peaks start to form. With the mixer running gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form. Set aside in the refrigerator.
In a large mixing bowl, beat the cream cheese until no lumps remain.
Add the peanut butter and beat until well combined. Scrape down the sides of the mixing bowl and mix again if needed.
Add the powdered sugar and beat until light and fluffy.
Add the whipped cream and mix until there are no streaks of white left.
Spoon the peanut butter filling into the prepared pie crust and smooth out the top.
Place the pie into the refrigerator and refrigerate for at least 2 hours before serving.
3 cups of whipped topping can be substituted for the heavy cream and 1/4 cup of sugar.
Traditional pastry pie crust that has been blind baked, graham cracker crust, or any store-bought crust can be substituted for the cookie crust in the recipe.
Peanut Butter Pie is fairly rich and is best served in slices smaller than other standard pie slices. We find cutting the pie into 12 slices is a good size.