Best 5 Peanut Butter Cup Pie Recipes

REESE'S™ PEANUT BUTTER CUP ICEBOX PIE

Steps:

• Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix Crust ingredients. Press mixture against bottom and side of pie plate. Refrigerate 10 minutes.
• In large bowl, beat pudding mix and milk with whisk 2 minutes. Beat in 1/4 cup of the peanut butter. Let stand 5 minutes.
• In small microwavable bowl, microwave 1/2 cup peanut butter uncovered on High in 15-second increments until thin enough to spread. Spread warmed peanut butter over chilled crust. Pour chocolate pudding mixture into chilled crust; spread evenly. Cover and refrigerate 3 hours.
• Just before serving, spread whipped topping on top of pie. In small microwavable bowl, microwave 1 tablespoon peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warmed peanut butter and chocolate syrup on top of whipped topping. Top with peanut butter cups. Cover and refrigerate any remaining pie.

PEANUT BUTTER CUP PIE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight., Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups.

PEANUT BUTTER CUP PIE WITH RASPBERRY SWIRL

Steps:

• Using a stand or hand mixer, whip heavy cream with 1/4 cup superfine sugar until firm peaks form. Do not overwhip the cream. In a separate bowl, mix cream cheese, peanut butter, and confectioners sugar until smooth. Using a spatula, fold in whipped cream, a portion at a time, until well blended. Be sure to fold and not overmix so you keep the airy texture of the whipped cream. Pour mixture into the cookie crust. Heat raspberry jam in the microwave for 15-20 seconds, thin with a bit of water if necessary. Drizzle jam in decorative swirls over the top of the pie. Chill entire pie for at least several hours before serving to allow it to set.

PEANUT BUTTER CUP PIE

Steps:

• 1. BEAT cream cheese and 1/2 cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
• 2. MEANWHILE, microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely
• 3. SPREAD chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm
• 4. ***HEALTHIER VERSION: Save 60 calories and 6 grams of fat, including 3 grams of saturated fat, per serving by preparing with Neufchatel Cheese, fat-free milk, Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping***

PEANUT BUTTER CUP PIE

Steps:

• Prepare crust by mixing graham cracker crumbs with 3 TB. sugar and melted butter. Press into a spring form pan and bake on 350 for ten minutes, or until lightly browned. Set aside. Combine cream cheese,peanut butter,vanilla,and 1/2 of the powdered sugar until blended well. In a seperate bowl,whip the heavy cream and the rest of the powdered sugar. Little by little, fold the whipped cream into the peanut butter mixture. Microwave heavy cream in a bowl to hot, but not boiling.Pour over the chocolate, and stir until mixed. Spoon half the chocolate mixture onto the piecrust. Spread evenly. Allow to set for a few minutes. Spoon peanut butter mixture into the pie pan. Cover with the remaining chocolate. (You may have to gently reheat the chocolate.) Sprinkle with chopped nuts and chocolate curls. Allow to chill for a couple of hours. Enjoy!