1 cup butter (melted)
4 cups vanilla wafer crumbs
2 cups heavy cream
3 cups cream cheese
1 1/2 cups peanut butter
1/2 cup confectioner’s sugar,10x
1 tbls + 1tsp pure vanilla extract
2 cups Reese’s Peanut Butter Cups, chopped into 1/4" pieces
1/2 cup peanuts, finely chopped
Preheat convection oven to 350 degrees.
Combine melted butter and wafer crumbs in a large bowl and mix by hand until a wet crumb forms. Shape the crust by pressing into the pie pan, making sure you form the crumb into the sides. Bake for 8 minutes and cool to room temperature. I used a premade double serving size graham cracker crust AND a box of premade shortbread mini tart shells and STILL had some filling leftover.
While the crust is baking and cooling, make the filling. Beat the heavy cream in the mixer using a whisk attachment on medium until stiff peaks form, about 10 minutes. Set aside.
|Freeze your beaters and bowl beforehand for better results.|
In a separate bowl, beat the cream cheese with the paddle attachment on medium-high until smooth and creamy. Lower mixer speed to medium and add the peanut butter, sugar, and vanilla.
Gently fold the whipped cream into the cream cheese mixture until completely combined. Set aside.
Take the cooled crust and drizzle about 3 tablespoons of caramel onto the bottom. Next fill, spread and smooth the filling in the pie shell. Sprinkle the chopped Reese’s Peanut Butter Cups and peanuts all over the top of the pie. Store in a covered container and refrigerate for at least 5 hours before serving.
Baker's Note: Because I like smooth peanut butter I opted NOT to use chopped up peanuts for the topping and stuck with just chopped pb cups. Also, I did NOT think this had enough sugar in it. Some people thought it was perfect, others agreed with me. Next time I'll double the sugar at least. It tasted fine while I was going along but I was just tasting a little bit at a time and when I had a whole piece, I realized I wanted it to be sweeter.