In a food processor or blender, crumb entire package of Oreo cookies and ¾ cup melted butter.  Press down the Oreo crumb mixture into a 10 inch pie pan and then put it in the refrigerator to harden.

Using a hand held or stand mixer, blend together 1 cup of room temperature butter, 1 ¾ cup natural peanut butter (only peanuts and salt!) and 1 cup plus 2 T. of powdered sugar. Set aside.

Add 8 oz. of heavy whipping cream to your blender and blend on medium speed until soft peaks form.  Using a spatula, fold your whipped cream into the peanut butter mixture.

In a heavy bottom pan on low heat, combine the chocolate chips and 1/2 cup of coconut cream (top layer of chilled coconut milk in can).  Stir the chocolate and coconut together until it is melted and smooth.  Pour the sauce over the peanut butter filling.

Chill the pie for an additional 4 hours or until set. For long term storage, freeze up to 6 months.