Step 1

MAKE THE CRUST: Preheat your oven to 325℉.

Step 2

Add the vanilla wafers to a food processor and process for 30 to 60 seconds or until they turn into crumbs. Add the sugar and butter and pulse until it starts to ball up.

Step 3

Then press into the bottom and edges of a round baking dish or pie pan and bake for about 10 minutes. Set aside to cool.

Step 4

MAKE THE FILLING: While the crust is baking, start making the filling by adding the cream cheese and powdered sugar to a large mixing bowl and beating until smooth.

Step 5

Add the peanut butter and slowly add the heavy cream into the cream cheese mixture and beat until smooth again.

Step 6

Fold in the Cool Whip until well combined. Gently stir in the chopped peanut butter cups. If you want a smooth pie filling, you can skip this step and just add more peanut butter cups on top.

Step 7

ASSEMBLE THE PIE: Scrape the filling on top of the cooled crust, and evenly sprinkle the mini peanut butter cups and peanut butter chips on top.

Step 8

Let set in the fridge for 4+ hours, preferably overnight, before slicing and serving!