Decadent Frozen Peanut Butter Cup Pie

Gather the ingredients. The Spruce / Kristina Vanni In a medium bowl, combine the crushed graham crackers with melted butter and 1/4 cup of brown sugar or granulated sugar. Mix well. The Spruce / Kristina Vanni Press firmly over the bottom and up the sides of a 9-inch deep-dish pie plate. Cover and refrigerate the crust to chill for at least 1 hour. The Spruce / Kristina Vanni In a large bowl, combine the softened cream cheese, sweetened condensed milk, peanut butter, and confectioners' sugar. Beat on medium speed of an electric mixer until smooth and well blended. The Spruce / Kristina Vanni Fold in the whipped topping until blended, and then fold in the chopped peanut butter cups. The Spruce / Kristina Vanni Fill the chilled graham cracker pie shell with the peanut butter mixture. The Spruce / Kristina Vanni Cover the pie tightly and freeze for at least 2 hours, or until the filling is firm. The Spruce / Kristina Vanni Set the frozen pie out at room temperature for a few minutes before slicing. The Spruce / Kristina Vanni Serve with a dollop of whipped cream or whipped topping and drizzle with warm chocolate sauce. Sprinkle with reserved chopped peanut butter cups, if desired. The Spruce / Kristina Vanni