In a large mixing bowl, combine 1 1/2 cups creamy peanut butter, 1 1/2 cups powdered sugar, and 8 oz softened cream cheese. Beat with an electric mixer until smooth and well combined.
2. Whip the Cream
In a separate bowl, whip 1 cup heavy whipping cream until stiff peaks form. This will add lightness and fluffiness to the filling.
3. Combine Mixtures
Gently fold the whipped cream into the peanut butter mixture until fully incorporated. Be careful not to deflate the whipped cream too much; the goal is to keep the filling light and airy.
4. Assemble the Pie
Spread the peanut butter mixture into the pre-baked pie crust, smoothing the top with a spatula to ensure an even surface.
5. Make the Chocolate Ganache
In a microwave-safe bowl, combine 2 cups semi-sweet chocolate chips with 1/2 cup heavy cream. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth. This will create a glossy ganache.
6. Top with Ganache
Pour the chocolate ganache over the peanut butter filling, spreading it evenly to cover the entire top of the pie.
7. Decorate
Decorate the top of the pie with assorted Reese’s candies. Use a variety of candies to add color and texture, making the pie visually appealing.
8. Chill
Refrigerate the pie for at least 4 hours or until set. This allows the filling and ganache to firm up and makes it easier to slice.
