No-Bake Peanut Butter Cup Cream Pie
Recipes Desserts Holidays Quick and Easy
Description
Peanut butter lovers, you will love this pie! It has a cookie and peanut butter cup pie crust, with a peanut butter filling and then topped with whipped cream, peanut butter cup chunks, chocolate and peanuts! It is not only decadent, but fast and easy too
Ingredients
24 chocolate sandwich cookies
40 mini Peanut Butter Cups, wrappers removed, divided
¼ cu. unsalted butter, melted
1 -8 oz. package cream cheese, softened
1¾ cu. powdered sugar, divided
1¾ cu. chunky peanut butter
2 cu. heavy cream
1 tsp. vanilla extract
¼ cu. dry roasted peanuts, chopped
2 oz. milk chocolate, broken into pieces
Directions
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In a tall bowl, whip heavy cream with an electric mixer until there is a defined trail through the cream. Add vanilla and slowly add ¾ cup powdered sugar. Whip until stiff peaks form. Place in the refrigerator.
In a food processor, combine cookies and all but 4 peanut butter cups. Pulse until mixture is crumbly. Slowly pour butter in through the feed tube. Pulse until combined and crumbs are moistened.
Pour crumbs into a 9” pie plate and press mixture on the bottom and around the sides to form pie crust. Place in the freezer while filling is prepared.
To prepare the filling:
Combine cream cheese and 1 cup powdered sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy for about 3 minutes. Add peanut butter. Beat until well combined. Fold in ½ of the whipped cream until completely incorporated. Pour into chilled pie crust. Smooth with a spatula. Pour remaining whipped cream over top. Place in the refrigerator.
Place the milk chocolate in a microwave safe mixing bowl. Heat for 30 seconds at a time, stirring each time, until chocolate is melted. Set aside.
Quarter the remaining 20 mini peanut butter cups.
Sprinkle peanut butter cups over pie. Sprinkle chopped peanuts over pie. Drizzle chocolate over pie.
Refrigerate until ready to serve or serve immediately.
Prep Time
Cook Time
PT0M