Ingredients

The following ingredients have 8 Servings
  • 2 1/4 cups whipping cream
  • 1 1/4 cups creamy or chunky peanut butter
  • 1 cup powdered sugar
  • 1 cup about 15 bite-size chocolate-covered peanut butter cups, chopped
  • 1 chocolate cookie crumb pie shell (see notes above in post)
  • 1 cup semi-sweet chocolate chips
  • 2-3 tablespoons heavy cream
  • 6 chocolate-covered peanut butter cups (halved)

Instruction

  • In a small saucepan, combine 1/4 cup of the cream, the peanut butter, and 1/4 cup of the powdered sugar.
  • Cook and stir over medium heat until smooth. Cool to room temperature.
  • Meanwhile, in a medium bowl, combine the remaining 2 cups cream and the remaining 3/4 cup powdered sugar. Beat with an electric mixer on medium speed until stiff peaks form (tips stand straight).
  • Fold peanut butter mixture into whipped cream. Fold in the chopped peanut butter cups. Spoon mixture into pie shell. Top with the halved peanut butter cups. Freeze about 3 hours or until nearly firm. Makes 12 servings.
  • To make ganache, simply melt chocolate chips in increments of 30 seconds in microwave whisking after each heating until smooth.
  • Stir in heavy cream until completely smooth then allow to cool to room temperature then drizzle over pie and top with peanut butter cups before serving.