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
|
|