Secret Peanut Butter Cup Pie
May 9, 2015 16:56:03 GMT -5
Post by PurplePuppy on May 9, 2015 16:56:03 GMT -5
SECRET PEANUT BUTTER CUP PIE
What You'll Need:
1 2/3 cups (10 ounces) peanut butter chips
1/2 cup milk
1 (14-ounce) can sweetened condensed milk, divided
2 (8-ounce) packages cream cheese, softened
1 tablespoon vanilla extract
16 miniature peanut butter cups, coarsely chopped (I used Reese's mini peanut butter cups, so not any unwrapping them)
1 cup frozen whipped topping, thawed (mine was not fully thawed at the time, as to make measuring easier)
1 (9-inch) prepared chocolate pie crust (I used Great Value Fudge Cookies, like Oreo, but with fudge filling, that I blended in Ninja Pulse, with 3 tablespoons of melted butter, and pressed in the pan)
What To Do:
In a medium saucepan over low heat, combine peanut butter chips, milk, and 1/2 cup sweetened condensed milk. Cook until mixture is thick and smooth, stirring constantly. Remove saucepan from heat and allow mixture to cool to room temperature.
In a large bowl with an electric mixer on medium speed, beat cream cheese until light and fluffy (used paddle on Kitchen Aid mixer). Gradually beat in remaining sweetened condensed milk and the vanilla. With a spoon, stir in chopped peanut butter cups (still used the KA paddle on 1 or 2).
Add whipped topping to peanut butter and milk mixture and blend completely with a spoon (I used spatula, and folded in well).
Pour peanut butter mixture and cream cheese mixture alternately into pie crust, ending with cream cheese mixture. Swirl with a knife to get a marble effect. Cover and freeze until firm. Let stand at room temperature 10 minutes before serving.
Notes
Garnish with additional whipped topping and peanut butter cup (the minis were easy peasy for this)
What You'll Need:
1 2/3 cups (10 ounces) peanut butter chips
1/2 cup milk
1 (14-ounce) can sweetened condensed milk, divided
2 (8-ounce) packages cream cheese, softened
1 tablespoon vanilla extract
16 miniature peanut butter cups, coarsely chopped (I used Reese's mini peanut butter cups, so not any unwrapping them)
1 cup frozen whipped topping, thawed (mine was not fully thawed at the time, as to make measuring easier)
1 (9-inch) prepared chocolate pie crust (I used Great Value Fudge Cookies, like Oreo, but with fudge filling, that I blended in Ninja Pulse, with 3 tablespoons of melted butter, and pressed in the pan)
What To Do:
In a medium saucepan over low heat, combine peanut butter chips, milk, and 1/2 cup sweetened condensed milk. Cook until mixture is thick and smooth, stirring constantly. Remove saucepan from heat and allow mixture to cool to room temperature.
In a large bowl with an electric mixer on medium speed, beat cream cheese until light and fluffy (used paddle on Kitchen Aid mixer). Gradually beat in remaining sweetened condensed milk and the vanilla. With a spoon, stir in chopped peanut butter cups (still used the KA paddle on 1 or 2).
Add whipped topping to peanut butter and milk mixture and blend completely with a spoon (I used spatula, and folded in well).
Pour peanut butter mixture and cream cheese mixture alternately into pie crust, ending with cream cheese mixture. Swirl with a knife to get a marble effect. Cover and freeze until firm. Let stand at room temperature 10 minutes before serving.
Notes
Garnish with additional whipped topping and peanut butter cup (the minis were easy peasy for this)