In a medium bowl, mix the graham cracker crumbs and melted butter together. Press into the bottom and up the sides of a 9-inch pie plate. Place in oven and bake for 8 minutes. Let cool.
Place chocolate chips and 1/3 cup heavy cream in a microwave-safe bowl and microwave at 20 second intervals, stirring in between, until smooth. Reserve 1/3 cup of chocolate mixture and pour the rest evenly on top of the cooled pie crust. Place in refrigerator to set the chocolate while you make the peanut butter filling.
Add the 1 1/2 cups heavy cream to a clean mixing bowl. Use an electric mixer to whip it until it starts to thicken. Add 2 tablespoons sugar and continue to beat until thick. Set aside.
In another mixing bowl, Use electric mixer to beat cream cheese and peanut butter until smooth.
Beat in sweetened condensed milk.
In another bowl (yes, lots of bowls!) whisk together vanilla pudding mix and milk until it starts to thicken, about 1 minute.
Mix pudding mixture into peanut butter mixture until evenly mixed. Fold in 1 cup of the whipped cream.
Pour filling into pie crust. Spread remaining whipped cream on top. Use a spoon the drizzle reserved chocolate mixture on top.
Refrigerate for at least 2 hours before serving.
Scatter peanut butter cups on top.
This recipe originally appeared on spicysouthernkitchen.com