PEANUT BUTTER CUP PIE
This Peanut Butter Cup Pie is a great dessert for family gatherings, BBQs, or any summer occasion. Easy to make, requires minimal baking, and features one of the best flavor combinations — peanut butter and chocolate.
Prep Time: 30 minutes | Cook Time: 15 minutes | Total Time: 3 hrs 45 minutes
When the summer heat is on, the last thing you want is to be sweating over a hot stove or heating up your home with a hot oven. That's where this Peanut Butter Cup Pie comes in – the perfect no-bake dessert that’s cool, creamy, and utterly indulgent. With only the crust requiring a brief bake at a low temp, this pie is a breeze to whip up, making it an ideal treat for those sweltering summer days.
This recipe reminds me of one of my favorite films, The Parent Trap, with the Oreo and peanut butter combination. IYKYK.
YIELD: 1 PIE
OREO CRUST INGREDIENTS:
20 Oreo cookies, finely ground up
1/4 cup unsalted butter, melted
PEANUT BUTTER MOUSSE:
4 oz cream cheese, room temp
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
1 cup creamy peanut butter
MISC.
1 chocolate pudding packet
Milk
Peanut butter cups
INSTRUCTIONS:
Preheat the oven to 325°F.
First, use a food processor or blender and grind up Oreos until fine. Mix with melted butter and press down into pie dish. Bake for 15 minutes and let cool.
Make chocolate pudding according to packet instructions. Let sit for 5-10 minutes.
While pudding is sitting, make the peanut butter mousse. Begin by adding cream cheese to stand mixer with whisk attachment and mixing until creamy. Next, add vanilla extract and milk at small increments at a time. Mix until stiff peaks form (1-2 minutes).
Remove 1/2 of whipped topping from mixing bowl and set aside. Add peanut butter to remaining whipped topping and use rubber spatula to combine.
Add chocolate pudding to pie crust. Next, layer in peanut butter mousse. Finally, top with whipped topping. Chop up peanut butter cups and sprinkle on top.
Place in fridge for 2-3 hours or overnight.