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Chocolate-Peanut Butter Cup Pie

Source of Recipe

Quick Cooking magazine, September./October 2003


Recipe Introduction

This was very good, but the peanut butter flavor needed to be stronger. Next time, I’ll double the chopped PB cups that go in the pie filling (the 2 T. for the topping is fine) and add either some PB powder or do a PB ribbon to mix in. But this is so easy and fast and creamy that I definitely want to do it again.

Recipe Link: https://www.tasteofhome.com/recipes/peanut-butter-cup-pie/

List of Ingredients

1-1/2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 cup plus 2 tablespoons coarsely chopped peanut butter cups, divided (see note re: amount)
1 carton (8 ounces) frozen whipped topping, thawed
1 chocolate crumb crust (9 inches)



Recipe

Whisk the milk and pudding mix for about 2 minutes. Let sit for another 2-3 minutes to thicken up a bit. Stir in the chopped peanut butter cups (not the 2 T.). Fold in the Cool Whip and spoon into the crust. Cover and place in the freezer for 6 hours or overnight (since we weren’t eating the entire pie at once, I just stored it in the freezer and cut slices as I needed them – worked just fine).

Take out of the freezer 15-20 minutes before you want to serve. Sprinkle with the 2 T. chopped peanut butter cups.

Serves 6-8