Reese's Peanut Butter Cup Pie - Week 22

This pie is like an enormous chilled Peanut Butter Cup.

It has a rich dark chocolate crust that balances well with creamy sweet filling. Each slice is a real treat.

Ingredients:

1 cups heavy cream

3/4 cup powdered sugar, divided

1 t. vanilla

15 whole chocolate sandwich cookies

20 mini Reese's Peanut Butter Cups (wrappers removed, divided)

3 T. butter, melted

4 oz. cream cheese (1/2 of 8 oz. pkg.), softened

1 cup chunky peanut butter

1/8 cup dry roasted peanuts, chopped

1 oz. milk chocolate, broken into pieces

Directions:

1. In a tall bowl, whip heavy cream until foamy. Add vanilla and slowly add 1/4 cup powdered sugar. Whip until soft peaks form. Place in refrigerator.

2. In a food processor combine cookies and 10 peanut butter cups. Pulse until your mixture is crumbs. Slowly pour melted butter in the mix, and pulse until combined and crumbs are moistened. Pour crumbs into pie plate and press mixture on bottom and sides. Place in freezer.

3. Combine cream cheese and ½ cup powdered sugar in a mixing bowl. Beat until fluffy. Add peanut butter. Beat until well combined. Fold in ½ of whipped cream. Pour into chilled crust. Smooth with a spatula. Pour remaining whipped cream over top. Place in refrigerator.

4. Quarter remaining peanut butter cups. Melt chocolate.

5. Sprinkle peanut butter cups, and peanuts over pie. Drizzle chocolate over pie.

6. Freeze pie until ready to eat.

Recipe Notes:
I had some issues with this recipe as it was originally wrote. The original recipe easily made 2 pies, and chilling it in the refrigerator just wouldn't have been sufficient. Halfway through the making of this recipe, I modified it to make it work. 
Also, I'm providing a link for whipping cream from bakingvintage.com. I think it does a good job going through the different steps of whipping cream that most people my generation haven't had the chance to learn. 
I also believe you could make it with creamy peanut butter; and leave the peanuts off for those non-nutty people. I think my boys would have enjoyed it much more that way.

What do you think, creamy or crunchy peanut butter?