Chocolate Crust

1. Preheat oven to 350º F.
2. Blend chocolate cookies (filling included) in a food processor or blender until they are a fine, sandlike consistency. Add in melted butter and blend until the crumbs start to clump together.
3. Using a small measuring cup sprayed with cooking spray, carefully press the crumbs into a pie shell until they cover the base and sides of the pie shell.
4. Bake for 10 minutes. Set aside to cool slightly.

No Bake Peanut Butter Pie

1. Beat the cream cheese on medium-high speed for 2-3 minutes until combined.
2. Add the powdered sugar and peanut butter and continue to mix for 2-3 minutes. Scrape down the sides of the bowl.
3. Add the cream and mix just until combined.
4. Gently add the filling to the crust and smooth out with an offset spatula.
5. Place plastic wrap directly on the top of the pie and set in the fridge to chill for at least 6 hours, if not overnight.

Whipped Cream

1. Once your pie is well chilled and you are ready to serve it, combine heavy cream and sugar in a medium sized bowl.
2. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.

Assembly

1. Remove the plastic wrap from the pie and if needed use the back of a spoon to gently smooth out the top to remove any lines from the plastic wrap.
2. Carefully pile whipped cream on top of the pie and use an offset spatula or spoon to spread it out evenly.
3. Top with chopped peanut butter cups. Enjoy!