1 2/3cupgraham cracker crumbs or chocolate cookie crumbs
1/4cupsugar
6 Tbsp buttermelted
Filling:
4oz.cream cheese
1cuppowdered sugar
1/4cupmilkI used half and half
1cupcreamy peanut butter
1tspvanilla
1 1/2cupheavy whipping cream
Whipped Cream Garnish
1/2 cup heavy whipping cream
2Tbspsugar
1tspvanilla
Reeses peanut butter cupschopped for garnish
Instructions
Crust:
Combine crumbs, sugar and butter and press into a 9 inch pie plate
Bake a 425 degrees for 9 - 10 minutes. Let cool
Filling:
Beat cream cheese with powdered sugar until light and fluffy
Add in milk, peanut butter and vanilla
In a chilled bowl beat whip cream until it holds a stiff peak
Stir one third of it into the peanut butter mixture
Fold in the remaining whipped cream until thoroughly combined
Pour filling into cooled pie crust
Decorate top of pie with additional whipped cream and chopped candy
Refrigerate for 4 hours or overnight is better
Whipped cream garnish
In a medium size bowl combine whipping cream, sugar and vanilla.
Beat with the whisk attachment of a stand mixer until stiff peaks form.
Add whipped cream to top of peanut butter filling.
Garnish with some chopped Reeses peanut butter cups if desired
Notes
Any leftover pie should be kept covered in an airtight container or with plastic wrap over it in the refrigerator for up to 3 days. It can also be put in the freezer for up to 1 months.If you don't have a 9 inch pie plate use a 8 x 8 or 9 x 9 baking dish instead. You can also use a 10 inch pie plate, your pie will just not be as tall.