Best Peanut Butter Cup Pie Recipes

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.

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:

• Combine vanilla pudding mix with 2 cups milk; prepare according to package directions. As pudding heats up, add peanut butter. Stir constantly until peanut butter is melted and mixture is smooth and thickened. Pour mixture into pie crust.
• Mix chocolate pudding mix and 2 cups milk according to package directions. Allow to set up 5 minutes, then pour over peanut butter pudding layer. Chill several hours before serving. Garnish with whipped topping if desired.

PEANUT BUTTER CUP PIE PUDDING POPS

Steps:

• Beat milk and instant pudding mix together with a whisk or electric mixer until pudding mix is completely dissolved, about 2 minutes. Refrigerate until slightly set, at least 5 minutes.
• Stir 1/2 of the pudding and peanut butter together in a bowl until peanut butter is evenly distributed.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir remaining 1/2 of the pudding and melted chocolate together in a bowl.
• Spray 7 ice-pop molds with cooking spray. Pour crushed graham crackers into molds and shake to coat all surfaces in the mold. Drop 1 spoonful peanut butter-pudding mixture into each mold; top with 1 spoonful chocolate pudding. Repeat layering until molds are full. Top with ice-pop top or stick and freeze until frozen, at least 4 hours.

EASY PEANUT BUTTER CUP PUDDING PIE

Steps:

• Whisk milk gradually into peanut butter in large bowl until blended. Add pudding mixes; beat 2 min. (Mixture will be thick.) Stir in half the COOL WHIP and all but 3 Tbsp. candy.
• Spoon into crust.
• Top with remaining COOL WHIP and candy.

SMART-CHOICE EASY PEANUT BUTTER CUP PIE

Steps:

• Beat Neufchatel and 1/2 cup peanut butter in medium bowl until blended. Add dry pudding mix; beat 2 min. Gradually beat in milk until blended. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
• Microwave chocolate and remaining COOL WHIP 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.
• Spread chocolate mixture over pie. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

PEANUT BUTTER CUP COOKIE ICE CREAM PIE

Steps:

• 1. Place large mixing bowl in freezer.2. In small bowl stir together peanut butter and honey. Set aside. Coarsely chop cookies.3. In chilled bowl combine ice cream, peanut butter mixture and cookies. Beat on low speed of electric mixer until combined. Spread half of ice cream mixture in crust.4. Drizzle with ice cream topping. Carefully spread remaining ice cream mixture on top. Freeze at least 3 hours or until firm.5. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.

CHOCOLATE PEANUT BUTTER PIE GIANT REESE'S CUP!

Steps:

• To make crust: Combine graham crackers, wafers, 1/4 cup sugar, cinnamon, mace, nutmeg and almonds.
• Combine butter, rum and vanilla, and mix with graham cracker combination.
• Line 9-inch pie plate with 1 1/2 to 1 3/4 cups of the mixture. (Leftover mixture can be used for cheesecake crust, folded into whipped cream to fill a cake or frozen in an airtight bag.).
• To make filling: Whip cream cheese until fluffy and slowly add sugar, peanut butter and butter. Set aside.
• Whip cream and vanilla until firm. Blend 1/3 of cream into peanut butter mixture, then fold peanut butter mixture into remaining whipped cream until thoroughly incorporated.
• Fill pie crust, smoothing top. Chill.
• To make topping: Combine chocolate, butter and oil in top of double boiler. Cool slightly, then spread on cooled peanut butter pie filling, starting from center and working out.
• Sprinkle with peanuts, then chill thoroughly. Use hot, dry knife to cut pie. Garnish with whipped cream, if desired.

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.

FROZEN CHOCOLATE PEANUT-BUTTER CUP PIE

Steps:

• Mix mostly thawed Cool Whip and chocolate pudding mix together. Add 3/4 of the chopped up mini peanut butter cups and mix together.
• Pour mixture into pie crust, smooth top of mixture and sprinkle the rest of the chopped up peanut butter cups on the top.
• Cover with lid and put in freezer.

CHOCOLATE-PEANUT BUTTER CUP PIE

Steps:

• Place peanut butter in large bowl. Gradually whisk in milk until well blended. Add dry pudding mix. Beat 2 min. (Mixture will be thick.) Stir in half the COOL WHIP DIPS.
• Spoon into crust; top with remaining COOL WHIP DIPS.
• Refrigerate 3 hours or until firm. When ready to serve, microwave fudge topping as directed on package; drizzle over pie.

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:

• Beat cream cheese and 1/2 cup peanut butter in medium bowl until blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
• 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.
• 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.

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!

FUDGY PEANUT BUTTER CUP PIE

Steps:

• Let ice cream stand at room temperature 20 minutes to soften. Meanwhile, spread peanut butter in bottom of crust; freeze 10 minutes.
• Spread softened ice cream evenly over peanut butter in crust. Arrange peanut butter cup candy halves, cut sides down, around edges of crust. Drizzle chocolate-peanut butter shell coating evenly over ice cream.
• Freeze at least 2 hours. To serve, cut frozen pie with a warm knife.

PEANUT BUTTER CUP PIE

Steps:

• For the Crust: Mix ingredients together in a bowl until moist and press into a 9-10 inch deep dish pie pan. Freeze 10 minutes firm.
• For layer 1: In a mixer, beat all ingredients together well until blended and spread 1/2 of the mixture over the crust.
• Chop Reece's Peanut Butter Cups and place over layer 1, then freeze pie about 5 minutes. Then take remaining half of layer 1 and spread over peanut butter cups.
• For Layer 2: In a mixer, blend all the ingredients together thoroughly. Spread over filling.
• To Garnish Spread or Pipe cool whip over entire pie. Add a sprinkle of crushed peanuts and dot with Reece's peanut butter cups.