Ingredients
Method
Graham Cracker Crust
- In a bowl, combine graham cracker crumbs and melted butter until mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch deep dish pie plate. Freeze for 30 minutes to set before adding the filling.
Peanut Butter Pie Filling
- Chop mini peanut butter cups, reserving about ½ cup for folding into the filling and the remainder for topping. In a large bowl, beat softened cream cheese and powdered sugar with an electric mixer until smooth. Add peanut butter and continue mixing until fully combined and lump-free. Fold in ½ cup chopped peanut butter cups gently. Fold in the thawed whipped topping until evenly incorporated.
Final Steps
- Remove crust from freezer. Spread the prepared filling evenly into the chilled crust. Sprinkle remaining chopped peanut butter cups evenly on top. Optionally, garnish with whole peanut butter cups or drizzle with chocolate syrup as desired.
- Refrigerate the assembled pie for at least 2–3 hours before serving for a soft set. Alternatively, freeze for at least 4 hours for a firmer, ice-cream-like texture. Store leftovers covered in the refrigerator up to 5 days or freeze slices for up to one month.
Notes
- Use a 9-inch deep dish pie plate for best results.
- Make sure the cream cheese is fully softened to avoid lumps.
- You can substitute the graham cracker crust with crushed chocolate cookies for variation.
- Store leftovers covered in the fridge up to 5 days or freeze for longer storage.