Friday Pie-Day: Peanut Butter Cup Pie

Chocolate plus peanut butter equals heaven. And in pie form? Even better. And the fact that this is so easy to throw together and make ahead of time makes this an ideal dessert for any occasion year round.

In fact, why not make 2 like we did? These are the only ingredients you will need! (The recipe below is for 1 pie.)

I will warn you that I spent half an hour quartering Reese's. Although that was mostly due to my perfectionism.

I lost track of how many Reese’s peanut butter cups I chopped up for this pie. But just in case you were wondering, this is how many Reese's wrappers it takes to make “2 cups of peanut butter cups, coarsely chopped.”

Anyway, the pie filling is simple – whisk together pudding and milk for 2 minutes.

Then fold in some whipped cream.

Add the chopped up peanut butter cups.

Pour into pie crust (we used a pre-made chocolate pie crust!)

And top with some more chopped-up peanut butter cups.

The pies went into the fridge for the night, then spent the next day in the freezer!

Yes, they look gorgeous, but the taste is what counts. And wow, was it good!

This was an easy pie to make, and it can be frozen for weeks or months in advance. Definitely another favorite in our family’s monthly pie saga!

 

Peanut Butter Cup Pie (recipe from Taste of Home)

1½ cups cold milk

1 pkg (3.9-oz.) instant chocolate pudding mix

1 cup plus 2 T. coarsely chopped peanut butter cups, divided

1 carton (8-oz.) frozen whipped topping, thawed

1 chocolate crumb crust (8 or 9 inches)

1. In a large bowl, whisk milk and pudding for 2 minutes. Let stand for 2 minutes or until soft set.
2. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust.
3. Cover and freeze for 6 hours or overnight.