1 (8 ounce) package cream cheese, softened
1 (6 ounce) can evaporated milk
1 teaspoon vanilla extract
1 cup butterscotch sifted
1 cup Bailey's Peanut Butter
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix cream cheese and milk. Stir frequently until well blended. Microwave peanut butter in 20 second increments, stirring after each increment.
Drop whipped cream into the bowl. Mix lightly, not completely. Sprinkle peanut butter evenly over cream cheese mixture. Spread remaining whipped cream between scoops of pie crust; pour cream cheese mixture over whipped cream.
Remove peel from butterscotch chips, and smash with a toothpick into a large bowl. Spread about half of butterscotch mixture over pie crust. Top with remaining whipped cream and remaining pecans.
Bake in preheated oven for 1 hour. Serve warm.