19-inchpremade chocolate cookie crust or graham cracker crust
1 1/2cupswhipping cream
2ouncescream cheese
1cupsifted powdered sugar
1/3cuphalf and half
1teaspoonvanilla
1cuppeanut butter
1 1/2cupschopped Reese’s miniature peanut butter cupsdivided use
Instructions
In the freezer, chill a mixing bowl and the beaters of an electric mixer.
Heat the hot fudge in the microwave or by placing it in a bowl of very warm water. When the hot fudge has softened, spread 1/2 cup of it into the bottom of the cookie crust.
In the chilled bowl, whip the cream until very stiff using the chilled beaters.
In a separate bowl, use the electric mixer to combine the cream cheese, sugar, half and half, vanilla, and peanut butter.
Fold 1/3 of the whipped cream into the peanut butter mixture. Then fold in the remaining whipped cream and 1 cup of the chopped peanut butter cups.
Spoon the mixture into the pie crust and top with the remaining chopped peanut butter cups. Drizzle 1 to 2 tablespoons of hot fudge over the pie.
Keep the pie refrigerated until you are ready to serve and return any leftovers to the refrigerator.