1 (8-ounce) package cream cheese, softened
1/2 cup brown sugar
1 cup creamy peanut butter
1/2 cup milk
1 teaspoon vanilla extract
3 cups (one 8-ounce tub) nondairy whipped topping or whipped cream
1 (6-ounce) purchased or prepared graham cracker piecrust
1/4 cup chopped peanut butter cups (I used 6 small peanut butter eggs) for garnish
With an electric mixer, beat together the cream cheese and the brown sugar in a large bowl for several minutes, until smooth.
Blend in the peanut butter, milk, and vanilla extract. With a spatula, stir in half of the whipped topping, then gently fold in the remaining topping.
Pour the mixture into the piecrust, then sprinkle the peanut butter cup pieces around the edge of the pie. (Tip: Freeze the candy before chopping.) Cover and chill until firm, at least 2 hours or overnight.
Drizzle chocolate syrup over the pie before slicing, if you like. Serves 6 to 8.