In a large bowl using an electric mixer, beat the cream cheese, ¾ cup of confectioner’s sugar, and peanut butter until fluffy.
In a separate bowl using an electric mixer, whip the heavy cream until thick and light. Then, add in the remaining 2 Tablespoons of confectioner’s sugar along with the vanilla extract and whip until stiff peaks form.
Next, gently fold the whipped cream into the peanut butter mixture until everything has combined.
Add in the chopped Reese’s cups into the batter and fold together.
Pour the batter into the pie crust and freeze for 3 hours, or chill for 6 hours.
After the pie has chilled, melt 2 Tablespoons of peanut butter in the microwave for 15 to 30 seconds and place it in a zip top bag. Then cut one of the corners making a small hole and zig zag across the top of the pie. Then turn the pie 90 degrees and zig zag across it again.
Next, cut 4 mini peanut buttercups in half and place them evenly spaced around the edge of the pie.
Finally, serve and enjoy!
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Notes
You can store any leftovers of this Reese's pie in an airtight container in your refrigerator for 4-5 days.You can also freeze this no bake peanut butter pie in your freezer for 2-3 months.Chill the Peanut Butter Cups - For the decorative Reese's cups if you chill them in the fridge for at least 10 minutes, it is easier to pull off the wrapper and get a clean cup to decorate with.