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Spread the hot fudge evenly into the bottom of the pie crust.
Add the cream cheese and peanut butter to a large bowl. Use a handheld electric mixer to combine (the mixture will be crumbly). Beat in the powdered sugar, and then beat in 2 ½ cups of Cool Whip (reserving the rest of the Cool Whip for topping).
Pour the peanut butter mixture over the top of the hot fudge layer.
Chill for 1 hour in the freezer or for 4 hours in the fridge.
Add the remaining Cool Whip to a piping bag fitted with a large star tip. Pipe 8 large rosettes of Cool Whip on the top of the pie evenly spaced apart around the outside.
Spread the chopped peanut butter cups on top of the center of the pie.
Place 1 whole miniature Reese’s peanut butter cup on top of each Cool Whip rosette.
Sprinkle the shaved chocolate or chocolate curls on the Cool Whip rosettes.
Drizzle the peanut butter and hot fudge on the chopped peanut butter cups.
Chill for 15 minutes in the fridge before slicing and serving.