Peanut Butter Pie Cups Recipe
Peanut Butter Pie CupsLike peanut butter with a hint of chocolate? You'll love these and they are great for the summer because they are easy and require no baking either!
Other day on Foodgawker, I saw the most delectable-looking peanut butter cream pie, that I wanted to dive right in.
Having a huge pie is not practical for me being a widow, and not to mention I'd probably eat the whole dang thing and I'm fat enough as it is.
So, I got the idea to make individual portions and do my own thing with the recipe. Didn't much care for how that one went together. Not an Oreo fan either so I didn't want a pre-made crust of those.
Had plenty of graham crackers so that'd do for the "crust." Also used up the last bit of Cool Whip I had. Not only is this a different creation, it used my leftovers! Even the chocolate sauce which is merely pre-mixed chocolate frosting nuked for 10 seconds.
There are 4 oz ball jars--perfect portion size.
Peanut Butter Pie Cups
- Filling:
- 6 oz cream cheese at room temp
- 1/3 cup sugar
- 1/4 tsp vanilla
- 1/2 cup creamy peanut butter
- 6 oz whipped topping
- 2 mini peanut butter cups, cut in 1/2 for garnish
- 2 tbs chocolate sauce
- Crust:
- 1 cup graham cracker crumbs
- 2 tbs melted butter
Mix graham crumbs and melted butter in a small bowl, mixing well until all crumbs are coated. Fill 4 4-oz dessert dishes or mason jars with 1/4 cup of the crumbs. Press down crumbs.
In a medium bowl, beat cream cheese and sugar with an electric mixer until cream cheese is very smooth.
Add peanut butter and vanilla and beat until well incorporated. Fold in the whipped topping.
Divide filling equally between the 4 dessert dishes. Refrigerate until well chilled; about 3 hours.
Top each with 1/2 a mini peanut butter cup and drizzle each with about 1/2 tablespoon of chocolate sauce.
Serves 4
Peanut Butter Pie Cups