1cuproughly chopped chocolate peanut butter cupsplus 3 full size cut in half for garnishing (optional)
18 ozfrozen whipped topping, thawedplus additional for the decorating the top
Optional chocolate drizzle
1/2cupsemi sweet chocolate chips melted with 3 Tbsp heavy cream
2 Tbspchopped peanuts
Instructions
In a medium size mixing bowl using an electric mixer, beat together the cream cheese and peanut butter until fluffy.
Add the powdered sugar, half and half and vanilla continuing to beat until smooth.
By hand fold in chopped peanut butter cups and whipped topping. Mix well then spread evenly in pie crust.
Place chocolate chips and cream in a microwave safe bowl. Melt on 50% power or using the melt function until completely smooth. Stir well.
Frost with melted chocolate and sprinkle with peanuts. Decorate with additional whipped cream and arrange halved peanut butter cups on top, if desired.
Chill for at least 2-4 hours before cutting.
Store leftover pie covered and chilled in the refrigerator for up to one week.
Notes
Please note: This recipe calls for a larger 10 oz pie crust. The filling is generous and a standard premade graham cracker crust will be too small.
Can I make my own graham cracker crust? Yes, you can! To do so, toss 1 1/2 cups of graham cracker crumbs with 4 tablespoons of melted butter and 2 tablespoons of granulated sugar. Press firmly onto the bottom and sides of a 9 inch deep dish pie pan. Bake in a preheated 375°F oven for 12-15 minutes or just until lightly golden and set. Cool completely then proceed with the filling in the recipe.