1. Add melted butter to the cookie crumbs and mix until combined, leaving in the cream in the cookies
  2. Press cookie mixture evenly into the bottom and up the sides of a greased 9-inch tart pan with a removable bottom. Refrigerate.
  3. Add the smooth Pic's Peanut Butter and spread over the base
  4. Put the pie in the freezer for 5-7 mins
  5. Melt 3/4 bag of candies and add 1/4 c cream until desired thickness
  6. Remove the pie from the freezer and add the melted caramel. Then place back in the freezer for 10mins
  7. Put chocolate chips in a microwave-safe bowl and add the remaining cream covering the chips
  8. Microwave mixture till it boils, about 1-2 minutes. Stir
  9. Remove pie from freezer and add a layer of chocolate to the top and place back in the freezer for 10-15 mins
  10. Take out the pie again and dress with remaining caramel drizzle and crushed pecan nuts and top with halved Reeses' cups
  11. Refrigerate until firm