In a food processor, blitz the Oreos until they are fine crumbs. Add the salt and melted butter and pulse until the mixture is homogenous and looks like wet sand.

In a 9-inch springform pan or deep pie dish, spread about half of the crumbs onto the bottom of the pan and tamp down with your hand or the bottom of a glass. Then pack the remaining crumbs onto the sides of the pan. Place in the freezer for 10-15 minutes.

During this time, make the chocolate-covered cereal. Melt the chocolate in a medium-size bowl over 1 inch of simmering water in a saucepan. Remove from heat and fold in the cereal until each piece is evenly coated in chocolate. Spread out the mixture onto a sheet of wax paper, parchment paper or a silicone mat and transfer to the fridge to set up.

Allow the chocolate ice cream to sit out at room temperature for just a minute or two until it is pliable enough to scoop and spread, but not melty. With an offset spatula or the back of a spoon, spread an even layer of the ice cream onto the bottom of the cookie crust. If using, press a few pieces of the chocolate covered cereal into the ice cream then immediately return it to the freezer for 30 minutes or as long as it takes to completely firm up.

About 5 minutes before you’re ready to add the next layer, make the peanut butter magic shell and peanut butter ice cream. Add the coconut oil and peanut butter to a liquid measuring cup, then microwave them for about 15 seconds. Stir together with a fork.

Remove the vanilla ice cream from the fridge, measure out one cup of it into mixing bowl and return the rest to the freezer. Add the 1/4 cup peanut butter and using a hand mixer or a fork, combine the two.

Working quickly, remove the pie from the freezer, drizzle about 1/3 of the peanut butter magic shell over the chocolate ice cream. It will set in a few seconds. Once it sets, spread the peanut butter ice cream in an even layer, press in a few more pieces of the chocolate-covered cereal, and immediately return to the freezer.

Again, allow the pie to re-freeze for 30 minutes or however long it takes for the ice cream to firm up. About 5 minutes before you’re ready to add the final layer, remove the rest of the vanilla ice cream from the fridge (unless it’s still pliable; in which case leave it in.)

Drizzle another third of the magic shell onto the peanut butter ice cream, allow it to set completely, then spread the remaining vanilla on top. Once again, press a few pieces of the chocolate-covered cereal into the ice cream and return to the freezer. Allow to freeze for another 30 minutes or however long it takes for the ice cream to firm up.

Pour the remaining magic shell onto the top of the pie and tilt the tin around so it’s as even as possible. Scatter pieces of chocolate-covered cereal and chopped peanuts around the rim and return to the freezer for at least 4 hours but preferably overnight.