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Friday, September 6, 2013

Peanut Butter Cup Pie

I work with an attorney who has access to really great tickets to my alma mater's football games.  He also LOVES Peanut Butter Cups and pie.  So I combined the best chocolate pie filling I've got with the best peanut butter filling I've found and  made him a custom PB Cup pie.  (This recipe actually makes two pies - so I had one take to work for him and one for my family to enjoy.  Win/win).  This pie was  a hit at work, everybody who got to try it loved it.  And if my bribe was successful I should be enjoying the homecoming game from the 50 yard line next week :-)

Kirk's Peanut Butter Cup Pie

2 Nine or Ten inch pie shells.  I used pastry, but a graham cracker or cookie crust would be fantastic as well.

Chocolate layer:
3/4 cup softened butter
1 cup granulated sugar
2 oz. baking chocolate, melted and cooled
1 teaspoon vanilla
3 eggs

  • Cream together the butter and sugar until light and fluffy. 
  • Beat in the chocolate and vanilla. 
  • Add the eggs one at a time, beating each for four minutes (this step is very important to get the silky texture you want in this layer).
  • Spoon half the chocolate filling into each pie shell and refrigerate while you prepare the peanut butter layer.
Peanut butter layer:
3/4 cup creamy peanut butter
4 oz. cream cheese, softened
3/4 cup powdered sugar
8 oz frozen whipped topping, thawed
  • Beat the peanut butter, cream cheese and sugar together until smooth.
  • Fold in the whipped topping.
  • Divide the mixture between the two pie shells, layering it on top of the chocolate.
  • Top with chopped up mini peanut butter cups.
  • Refrigerate at least three hours before serving.


Kristen said...

Alissa, you may have just become my husband's favorite person! I'll let you know when I have a chance to make this...aka a time when we are headed somewhere else so it doesn't all sit at our house!

Alissa said...

Let me know Kristen! This is an easy one to make. Of course you can also use a Graham cracker or cookie crust.