Shelly's Recipe

Chocolate-Peanut Butter Cup Icebox Pie

Category: Pies - Cream and Custard

For the crust:
2 cups graham cracker crumbs
1/3 cup granulated sugar
3 tablespoons creamy peanut butter
2 tablespoons unsalted butter, melted
1 to 3 tablespoons water

For the filling:
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup milk
1/4 cup unsweetened cocoa powder
1 cup heavy whipping cream
4 ounces peanut butter cups, chopped plus more for garnish

To make the crust:

Preheat oven to 350. Lightly grease a 9-inch pie plate.

Combine graham cracker crumbs, sugar, peanut butter, and butter until combined. Add water, 1 tablespoon at a time, until mixture holds together when pinched.

Press mixture into bottom and up sides of prepared pan. Bake 10 minutes or until edges of crust are lightly browned.

To make the filling:

Using an electric mixer on medium speed, beat cream cheese and sugar until fluffy. Mix in vanilla. Add milk in three portions, alternating with cocoa powder, and mix until combined. Begin and end with milk.

In a large bowl, beat whipping cream with a whisk or with an electric mixer with the whisk attachment. Whisk until soft peaks form.

Gently fold whipped cream into chocolate mixture. Gently stir in chopped peanut butter cups.

Transfer filling to pie crust. Spread evenly and smooth top. Garnish with peanut butter cups.

Refrigerate at least 6 hours. Alternately, place in freezer for at least 4 hours.

Notes


For an even quicker dessert that's no-bake, use a pre-made graham cracker crust. You can also use 2 cups of whipped topping if you want to skip the cream whipping step.