Begin by ensuring your cream cheese is softened for a smooth filling. If it's still firm, microwave it in short bursts (15 seconds at a time) until just soft.

In a large mixing bowl, combine the softened cream cheese, peanut butter, and powdered sugar. Mix until creamy and smooth for about 2-3 minutes.

Gently fold in the thawed frozen whipped topping into the peanut butter mixture using a spatula for about 1-2 minutes.

Sprinkle in the mini chocolate chips and fold them into the mixture until evenly distributed.

Carefully spoon the creamy filling into the Oreo cookie pie crust, smoothing the top gently.

Transfer your filled pie to the freezer and allow it to freeze for at least 4 hours, or preferably overnight.

When ready to serve, remove the pie from the freezer and let it sit at room temperature for about 10-15 minutes before slicing.