In a small saucepan, heat together 1/4 c. heavy cream, p.b. and 1/4 c. powdered sugar over medium heat, stirring until smooth. Remove from heat; let cool to room temperature.
Meanwhile, beat together remaining 2 cups of heavy cream and remaining 3/4 cup powdered sugar until stiff peaks form.
Fold cooled peanut butter mixture into whipped cream along with chopped peanut butter cups. Spoon into pie crust. Top with peanut butter cup halves.
Freeze until semi-frozen, about 3 hours. Cut into 12 slices and serve.
Ingredients
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2 1/4 cups heavy cream
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1 1/4 cups chunky peanut butter
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1 cup powdered sugar
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1 cup 15) miniature peanut butter cups, unwrapped and chopped, plus 6 peanut butter cups, unwrapped and halved
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1 prepared 9 inch chocolate crumb pie crust
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