Directions:

Crush Oreo cookies in a plastic bag with a rolling pin (or in a food processor). Mix crumbs and melted butter with a fork in a medium-sized bowl. Press into a 9-inch pie plate and chill until ready to fill.

Melt the baking chocolate in a medium-sized bowl according to package directions. Typically, chocolate will take about 1-2 minutes on high power in the microwave, stirring every 30 seconds.

Stir 1/2 can of condensed milk (about 5 ounces volume) into the melted chocolate. Stir in 1 teaspoon of vanilla extract. Let sit for a few minutes, but be sure to stir occasionally so it doesn't turn into fudge.

Stir the remaining condensed milk in another medium bowl with the peanut butter and 1 teaspoon vanilla extract. Stir until smooth.

Whip the heavy whipping cream on high speed until stiff peaks form, adding in the powdered sugar and 1 teaspoon of vanilla extract while it's mixing.

Stir 1 cup of the whipped cream carefully into the peanut butter mixture. Fold carefully so you don't break the cream. Spread in bottom of the prepared crust.

Stir up the chocolate mixture until it's smooth. Fold in 1 cup of whipped cream carefully so you don't break the cream. Spread on top of peanut butter layer.

Top with remaining whipped cream and chocolate shavings (chocolate shavings can be made by using a potato peeler on an ounce of chocolate).

Chill for at least 4 hours or overnight before cutting. Store loosely covered in the refrigerator and eat within 3 days.