To prepare the ganache, pour 16 ounces of chocolate chips into a heat proof bowl and set aside. In a small stove top pan bring the cream to a boil then immediately remove it from the heat. Pour the cream over the chocolate chips. Stir until the ganache is completely smooth. Pour 1/3-1/2 inches of the ganache into a 9 inch graham cracker crust then set the crust into the fridge to allow the ganache to harden. Set aside the remainder of the ganache in a bowl and let it cool to room temperature while you make the filling.
To prepare the filling, using a mixer, cream the remainder of the ingredients together until fluffy, with the exception of the whipped topping. After 2 minutes, fold in 12 oz. of the thawed, frozen whipped topping until well blended. After the ganache in the shell has completely cooled, pour the filling evenly into the shell. Garnish with chopped peanut butter cups and drizzle the room temperature ganache on top. Let the pie cool in the refrigerator for at least four hours before cutting. Yield: 6-8 servings.
You will have extra ganache left over, and this will keep in the refrigerator for up to 2 weeks. Use for hot fudge sundaes!