Combine cream cheese, peanut butter and powdered sugar in a large bowl. Use a handheld electric mixer to beat the ingredients until they are well mixed, about 2 minutes on medium speed.
8 ounces Vegan Cream Cheese, ½ Cup Peanut Butter, ⅓ Cup Powdered Sugar
Add the whipped cream to the peanut butter mixture and gently fold together with a spatula until combined.
9 ounce Vegan Whipped Cream
Add half of the chopped peanut butter cups to the mousse and fold together.
1 ½ Cups Dairy Free Peanut Butter Cups
Spread the peanut butter filling into your prepared graham cracker crust.
1 Gluten Free Graham Cracker Crust
Chill for 4 hours or overnight.
To make the ganache
Place the chocolate chips into a heat proof bowl.
½ Cup Allergen Free Chocolate Chips
Heat the cream in the microwave about 30 seconds until hot but not boiling.
¼ Cup Non-Dairy Cream
Pour the cream over the chocolate chips and let it sit for 5 minutes to melt the chocolate.
After 5 minutes use a small whisk to mix the ganache. At first it will look very separated and wet, keep mixing and it will turn into a velvety chocolate mixture.
Pour the ganache over the chilled pie and spread to the edges. Top with the remaining chopped peanut butter cups.