Directions:

   To make the crust:

Combine the graham cracker crumbs, sugar, and butter together well. Press into a 9 inch pie plate. Bake at 350 degrees for 8-10 minutes

   To make the filling:

Beat the cream cheese and confectioner's sugar together in a bowl until light and fluffy. Beat in 1/4 C heavy cream, peanut butter, and vanilla. 

In a separate chilled bowl, beat the 1 1/2 C of chilled heavy cream until it forms stiff peaks. Stir 1/3 into the peanut butter mixture. Gently fold in the remaining whipped cream thoroughly. Then fold in the chopped peanut butter cups. 

Pour filling into the pre-baked curst and refrigerate overnight. Garnish with more whipped cream and mini peanut butter cups or candies. 

Ingredients:

Crust:

1 2/3 C graham cracker crumbs

1/4 C sugar

1/3 C softened butter

Filling:

3 oz cream cheese, softened

1 C confectioner's sugar, sifted

1/4 C heavy cream

1 C smooth peanut butter

2 tsp vanilla

4 peanut butter cups

1 1/2 C heavy cream, chilled 

This pie is to die for. You will definitely want to make two because it will be gone in a flash. We always have this pie at Thanksgiving and often at Christmas as well. I finally got my hands on the recipe so I could share it with everyone I know.