In a mixing bowl, combine 1 ½ cups of creamy peanut butter, 1 ½ cups of powdered sugar, and 8 oz of softened cream cheese. Beat until smooth and creamy, about 2-3 minutes.

In a separate bowl, whip 1 cup of heavy whipping cream on high speed until stiff peaks form, about 3-5 minutes.

Gently fold the whipped cream into the peanut butter filling in thirds until fully incorporated.

Spoon the peanut butter filling into the pre-baked pie crust, smoothing the top.

In a microwave-safe bowl, combine 2 cups of semi-sweet chocolate chips with ½ cup of heavy cream. Microwave in 30-second intervals until melted and smooth.

Pour the melted ganache over the peanut butter filling, spreading it evenly.

Decorate with assorted Reese’s candies on top of the ganache.

Chill the pie in the refrigerator for at least 4 hours or overnight.