Step 1

For Pie:

Step 2

Beat cream cheese and peanut butter until smooth.

Step 3

Beat in vanilla.

Step 4

Beat in powdered sugar until smooth, scraping sides and bottom of bowl as needed.

Step 5

Fold in chopped peanut butter cup candies.

Step 6

Fold in thawed Cool Whip.

Step 7

Spread filling into Chocolate Graham Cracker Crust. Sprinkle reserved chopped peanut butter cup candies and bacon on top. Drizzle pie with chocolate syrup.

Step 8

Refrigerate at least 4 hours before serving.

Step 9

Serve slices with a little kosher salt sprinkled on top for extra fun!

Step 10

To Make Chocolate Graham Cracker Crust:

Step 11

In small bowl, stir together crumbs, cocoa, sugar and salt. Add melted butter and stir until combined, tossing to mix well.

Step 12

Press into bottom and up sides of a 9 inch pie plate, make a nice even layer. Refrigerate for 1 hour until firm. (*Or you can bake this for a firmer crust at 375º F for 6 - 8 minutes. Cool completely. Then fill with pie filling, chill.)