PEANUT BUTTER CUP PIE

One of my favorite candies is a peanut butter cup. And as I mentioned in my last post, I LOVE pie. Wouldn’t it be great to put the two together? You can in this pie.  It’s one of my favorites to make.

PEANUT BUTTER CUP PIE

Crust:

1 ½  cups graham cracker crumbs

1/3 cup light brown sugar.

½ cup (1 stick) unsalted butter, melted

½ cup dry roasted, unsalted peanuts, coarsely chopped

Stir together all ingredients in a medium bowl. Press crumb mixture into a deep dish 9-inch pie pan. Refrigerate until ready to fill.

Filling:

2 (8 oz.) pkgs. cream cheese, softened

2/3 cup creamy peanut butter

1 cup powdered sugar

2 cups frozen whipped topping (or 1 ½ cups heavy cream that has been whipped until stiff)

1 ½ cups mini peanut butter cups

! cup Reese’s Peanut Butter chips

Beat cream cheese and peanut butter together until fluffy. Add powdered sugar, mixing until blended. Fold in whipped topping.  Measure out 1 cup’s worth of mini peanut butter cups and cut each cup into fourths. Then stir these into the peanut butter filling.  Spoon filling into crust.  Chill for several hours or until firm.

Melt Reese’s Peanut Butter chips in microwave or over double boiler.  Put into decorating bag and pipe over the pie, or just drizzle with a spoon. Garnish with remaining ½ cup of peanut butter cups (you may halve them first).

This pie can be made up to two days before serving. Enjoy!