Peanut Butter Cup Pie!
I served this “Peanut Butter Cup Pie” to the family last night and I would say it was a huge hit! I think there was one tiny slice left and I don’t know if it made it through the night! If you love peanut butter, this one is for you! It’s also a no bake pie and perfect for this time of year when you don’t want to heat up the house more than it already is! Here is what you will need for this yummy pie:
1 (9 oz.) prepared graham cracker crust ( the 2 extra serving size)
1 cup creamy peanut butter, divided
2 Tbs. corn syrup
1 Tbs. butter
8 Reese’s Peanut Butter cups (4 packs of two each), frozen
2 (3.4 oz.) pkgs. instant vanilla pudding
1 (14 oz.) can sweetened condensed milk ( like Eagle Brand milk)
1/2 cup cold milk
1 tsp. vanilla
1 (8 oz.) container frozen whipped topping, thawed slightly (Cool Whip)
Place 3/4 cup of the peanut butter, corn syrup and butter in a bowl and microwave for 1 minute. Stir until smooth and pour in the bottom of the graham cracker crust. Chop 2 of the Reese’s Cups up in small pieces. I freeze them first so they don’t mash up and melt all over. Sprinkle these over the peanut butter layer.
Place the pudding mixes, sweetened condensed milk, and the cold milk in a large mixing bowl. Beat with an electric mixer until it starts to thicken. Add the 1/4 cup remaining peanut butter and the vanilla and beat until combined. Fold in the 8 ounces of whipped topping until combined.
Pour into the pie crust. Chop up the rest of the peanut butter cups and sprinkle over the top of the pie evenly. Cover and freeze for 3-4 hours or overnight! Take out of the freezer about 30 minutes before serving. This is a great pie to keep in the freezer for unexpected guest!
Slice and serve! You could add a dollop of whipped cream, but I didn’t think it needed it! This pie is pretty decadent!