Peanut butter pie

{recipe & pic from} your home based mom
Peanut Butter Pie
Crust:
1 2/3 C graham cracker crumbs or Oreo cookie crumbs
1/4 C sugar
3/4 stick/cube butter
Combine crumbs, sugar and butter and press into a 9 inch pie plate. Bake a 425 degrees for 9 – 10 minutes. Let cool.
Filling:
3 oz. cream cheese
1 C powdered sugar
1/4 C milk, I used half and half
1 C smooth peanut butter
1 tsp vanlla
1 1/2 C heavy cream
Chopped up Reese’s Peanut Butter Cups I used one King size bar) and extra whipped cream for topping
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.