This five-ingredient pie recipe tastes like peanut butter ice cream mixed with chopped peanut butter cups. Need a make-ahead dessert? You can keep it in your freezer, tightly covered, for several days.
In small saucepan, heat together 1/4 cup heavy cream, the peanut butter and 1/4 cup confectioners sugar over medium heat, stirring until smooth. Remove from heat; let cool to room temperature.
Meanwhile, beat together remaining 2 cups 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 prepared crust. Top with peanut butter cup halves.
Freeze until semi-frozen, about 3 hours. Cut into 12 slices and serve.