2 tbsp semi-sweet chocolate, melted for drizzle, optional
Combine the chocolate chips, heavy cream, corn syrup or honey and vanilla in a microwave safe bowl. Heat at 50% power for 1 minute. Stir with a whisk until chocolate is smooth. If chocolate mixture isn't smooth put back in the microwave for 15 seconds at 50% power and then stir again. Be careful not to overheat your chocolate. Pour into pre-baked pie crust and smooth onto bottom evenly. Put in the freezer for 10 minutes to chill.
Next, prepare the peanut butter filling by whisking together the vanilla pudding mix and 1 cup of cold milk. When mixture is smooth set to the side. Heat the peanut butter in the microwave for about 10 seconds. Add this peanut butter to the pudding mixture and whisk until smooth and thick. Gently fold in the container of whipped topping thoroughly, it should be even in color. Pour on top of chocolate layer evenly.
Garnish with quartered peanut butter cups and chocolate drizzle. Store in the refrigerator and serve chilled.