Awesome Chocolate Peanut Butter Pie

Crust:
2 1/2 Cups finely crushed Oreo cookies (2 sleeves)
1 Tbsp Vanilla extract
8 Tbsp melted unsalted butter

Filling 1st Layer:
3/4 cup powered sugar
1/3 cup creamy peanut butter
3 Tbsp softened butter (unsalted)
2 Tbsp Chocolate syrup
1/4 cup chopped mixed nuts

Filling 2nd Layer:
2/3 cup Sugar
3 Tbsp Cornstarch
1 Tbsp All Purpose Flour
1/2 tsp Salt
3 Cups Milk
3 Egg Yolks (lightly beaten)
3/4 Cup creamy peanut butter
1 1/2 tsp Vanilla extract
7 frozen Mini Peanut Butter Cups (chopped)

Garnish:
8 oz Whipped Cream (thawed)
1 Tbsp Peanut Butter sauce
1 Tbsp Chocolate sauce
1/4 Cup Mixed Nut topping
6 Chopped Frozen Mini Peanut Butter Cups

To make the crust:
Combine all ingredients and place into a 9 inch greased pie 
dish. Refrigerate pie crust at least 30 minutes so the butter 
will harden again.

To make 1st filling:
Mix powdered sugar, butter, and peanut butter into a small 
bowl. Spread filling evenly onto Oreo crust. Drizzle 
chocolate sauce onto filling and sprinkle with chopped nuts. 
Chill in refrigerator 30 minutes.

To make 2nd filling:
In a medium sauce pan, combine Sugar, Cornstarch, Flour, and 
Salt over medium heat. Slowly stir in milk until mixture is 
smooth. Bring mixture to a boil and boil 2 minutes. Remove 
from heat.

Gradually stir in 1 cup of milk mixture into the egg yolks to 
temper them. Slowly stir the tempered yolks back into the 
sauce pan.

While continually stirring, return sauce pan to a boil and 
cook mixture 2 minutes. Remove mixture from heat.
Stir in Salt, Vanilla extract, and Peanut Butter. Let mixture 
cool 10 minutes. Then fold in chopped Peanut Butter cups.
Pour mixture into chilled pie shell. Allow pie to chill in 
refrigerator 30 minutes or more before garnishing.

Garnish with whipped cream, Chocolate sauce, Peanut Butter 
sauce, chopped mixed nuts, and chopped peanut butter cups. 
Keep pie refrigerated and enjoy!