10mini Reese's Peanut Butter Cupsquartered (I used the mini Reese's with the Reese's pieces inside)
¼cup35 g honey-roasted peanuts, chopped
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Place the cookies into your food processor and pulse until they look like fine crumbs.
Slowly pour the butter in through the feed tube and pulse until the crumbs are completely coated in the butter.
Pour the crumbs into a 9-inch (23-cm) deep-dish pie plate and press the mixture onto the bottom and up the sides to form the pie crust.
Place the pie crust into the freezer while you prepare the filling.
In a large mixing bowl, whip 3 cups (705 ml) of the heavy cream and 3/4 cup (90 g) of the powdered sugar with an electric mixer until stiff peaks form. Put the whipped cream into the refrigerator while you start the filling.
In a large bowl, beat the peanut butter, cream cheese and remaining 1 1/2 cups (180 g) of powdered sugar with an electric mixer until light and fluffy, about 3 minutes.
Fold in half (just eyeball it) of the whipped cream until it is completely incorporated.
Scoop the filling into the chilled pie crust and smooth into an even layer.
Put the pie into the refrigerator while you prepare the toppings.
Combine the chocolate and the remaining 1/8 cup (30 ml) of heavy cream in a small microwave-safe mixing bowl.
Microwave for 45 seconds, let the chocolate sit for 5 minutes to let the chocolate melt into the cream completely and then stir until well-combined.
Sprinkle the peanut butter cups and peanuts over the top of the pie.
Drizzle the chocolate ganache over the top.
Serve immediately or refrigerate for 4 hours to let the pie completely set up.