If you are a fan of this blog, you may or may not have picked up on the fact that our family loves any recipe with peanut butter cups or the chocolate-peanut butter flavor combination, especially The Lucky Wife. Earlier in our blogging journey, we shared a recipe that is a variation of chocolate-peanut butter bars, Carob Cashew Butter Bars.
I have been on a quest in recent months to find or create a peanut butter pie recipe. However, recently, this quest took a slight detour, which resulted in the recipe below.
This recipe was inspired, in part, by a dessert that we tried for the first time over Thanksgiving, Pretzel Jell-O Salad. It was delicious, and the main ingredient was a mixture of cool whip, cream cheese and sugar. Using this base, I adapted and came up with a no-bake pie showcasing peanut butter cups, the Lucky Wife’s favorite candy.
It was a hit, not only with us, but with her mother also, who visited with us just after I had made it. She had two slices in the day that she was here.
Enjoy.
Recipe: No-Bake Peanut Butter Cup Cream Pie
Summary: Delicious recipe for lovers of peanut butter cups!
Ingredients
- 1/2 cup sugar
- 4 ounces Cool Whip
- 8 ounces cream cheese
- 1 Graham Cracker pie crust
- 1 cup pecans, chopped
- 1 tablespoon brown sugar
- 12 ounce bag of peanut butter cups
Instructions
- Turn oven on high broil setting.
- Cream sugar, cool whip and cream cheese in standing mixer until smooth. Pour cream mixture into pie crust and spread evenly. Place pie in refrigerator for about 30 minutes.
- Place chopped nuts on cookie sheet and sprinkle with brown sugar. Place under broiler and, using a wooden spoon, stir frequently until brown sugar is dissolved. Remove from oven and allow nuts to cool completely.
- Cut peanut butter cups into quarters. Place peanut butter cup pieces in freezer briefly, about 5 minutes, to chill slightly.
- Remove pie from refrigerator. Sprinkle peanut butter cup pieces over pie evenly. Once in place, using your hand, press peanut butter cups down slightly into cream mixture.
- Sprinkle with toasted pecans. Keep refrigerated until served.
Quick notes
Chef’s note: If desired, you can bake the crust as per package instructions to make crust crispy.
Variations
When we make this again, I’m thinking about trying it with 1/2 cup of peanut butter added into cream mixture.
Preparation time: 45 minute(s)
Cooking time:
Number of servings (yield): 6
Copyright © The Saturday Evening Pot.
For those of you who also enjoy recipes with peanut butter cups, here are some additional considerations from Pinterest:
Peanut Butter Cup and Brownie Trifle
Source: cnbc24.net via ChefJohn/Anne on Pinteres
Mmmmm…..!
Source: shugarysweets.com via ChefJohn/Anne on Pinterest
Reese’s Peanut Butter Cup Rice Krispie Bars
Source: foodsnots.com via ChefJohn/Anne on Pinterest
Peanut Butter Custard Blast
Source: tasteofhome.com via ChefJohn/Anne on Pinterest
5-Minute Reese’s Peanut Butter Bars
Source: bakerlady.wordpress.com via ChefJohn/Anne on Pinterest
Peanut Butter Cup Ice Cream Sandwiches
Source: huffingtonpost.com via ChefJohn/Anne on Pinterest
And finally… on those rare occasions
when you want to have dessert for breakfast!
Source: somethingswanky.com via ChefJohn/Anne on Pinterest
For more great ideas: Titus 2sdays
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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