LUCKY 32 PEANUT BUTTER PIE
3 cups heavy cream
1 3/4 cups confectioners’ sugar, divided
3/4 lb. (1 1/2 cups) cream cheese
1 1/4 cups creamy peanut butter
1 cup crumbled Reese’s brand peanut butter cups
1 prepared graham cracker pie shell
In the bowl of an electric mixer, combine cream and 1/2 cup confectioners’ sugar, and whip until stiff peaks form. Transfer to a covered container and refrigerate.
In clean mixing bowl, combine cream cheese and peanut butter, and mix on medium speed until well-combined. Reduce speed to low, and while mixer is running, slowly add remaining 1 1/4 cup sugar. When all the sugar is incorporated and the mixture thoroughly combined, fold into whipped cream, taking care not to over-mix.
Gently fold in peanut butter cup pieces, mixing just until combined; do not over-mix or the filling will become dense and heavy. Pile mixture high into pie shell. Cover with plastic wrap and place in freezer overnight before serving.