4 Hours 10 Minutes
You're going to need a 9-inch graham cracker crust. You could also use an Oreo crust, that would be delicious too!
In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with a whisk attachment beat the heavy whipping cream on medium speed until stiff peaks form. Transfer the whipped cream to a clean bowl and set aside.
n the dirty whipped cream bowl add the cream cheese and peanut butter and mix to combine, I like to use the paddle attachment for this part.
Add in the powdered sugar and mix to fully combine. Make sure to scrape down the sides of the bowl so everything gets evenly incorporated. The mixture will be thick!
Using a spatula gently fold in the whipped cream, until just combined and no white streaks remain.
Pour peanut butter cream filling into the graham cracker crust and use an offset spatula to spread into an even layer. Try not to lick the bowl with this creamy and delicious filling!
When ready to decorate the pie make the chocolate ganache. In a small saucepan add the cream and cook over medium heat for a couple of minutes to warm it, you don't want to boil it though.
Use a small spoon to drizzle the ganache on top of the chilled pie, I like to do it across one way then across the opposite way.
Chop the peanut butter cups into small bite-size pieces then sprinkle on top of the pie. Use as many or as little as you want!