6 tablespoons melted unsalted butter, divided
1 cup creamy peanut butter
5 ounces cream cheese, room temperature
2 1/2 cups powdered sugar
1 1/2 cups heavy cream
1/3 cup chopped peanut butter cups
Whipped cream, caramel sauce and Reese’s pieces, for garnish
In the bowl of a food processor, process cookies to fine crumbs. Move the crumbs to a medium bowl and combine with 5 tablespoons melted butter. Stir to evenly coat the crumbs and then move crumbs to a 9-inch pie plate. Press crumbs across the bottom and up the sides of the pie plate to make an even coating. Refrigerate at least 30 minutes.
In the bowl of a stand mixer, combine peanut butter and cream cheese until smooth. Then whip on high speed for 10 minutes. Add sugar and beat again until fluffy.
In another bowl, beat cream to stiff peaks. Fold into peanut butter mixture. Fold in chopped peanut butter cups.
Remove crust from refrigerator. Brush with remaining tablespoon melted butter. Fill crust with peanut butter mixture and refrigerate until set. Garnish with whipped cream, caramel sauce and Reese’s pieces, if desired. Serves: 12
Per serving: 566 calories (percent of calories from fat, 60), 8 grams protein, 50 grams carbohydrates, 2 grams fiber, 39 grams fat (17 grams saturated), 70 milligrams cholesterol, 321 milligrams sodium.