Frozen Peanut Butter Cup Pie
Easy peanut butter and chocolate pie heaven that doesn't require turning on the oven - perfect for summer.
Ingredients
- 1.25 C Peanut Butter creamy
- 8 oz cream cheese softened
- 1 C powdered sugar
- 8 oz Cool Whip thawed
- bag mini Reese's peanut butter cups
- 1 premade Chocolate Cookie Crumb Pie Crust 9 inch size
Instructions
- In a medium-sized mixing bowl add peanut butter and softened cream cheese. Mix thoroughly on medium with a hand mixer. Scrape bowl with a rubber spatula as needed to ensure all is combined completely.
- Add powdered sugar and on low, mix with a hand mixer. Scrape bowl with a rubber spatula as needed.
- With the rubber spatula, fold gently the thawed Cool Whip into the mixture. Combine until the mixture is smooth and completely incorporated together. There should not be any peanut lumps or sections of just Cool Whip.
- Remove the clear cover from the ready-made crust. Pour mixture into the ready-made crust and smooth out evenly. Flip the clear lid so that it is a mound over the pie and press the foil edges over the lid to seal back over the pie.
- Freeze pie for at least 2 hours before serving.
- About 10 minutes before serving, remove the pie from the freezer to bring to room temperature. This will ensure it is easy to slice.
- Using a pie cutter, slice 8 equal-sized pieces, and place on dessert plates. Top with peanut butter cups that have been cut into ¼ or ½ pieces.