Ingredients
Equipment
Method
Instructions
- If the cream cheese is cold, let it sit at room temperature until slightly softened (about 15 minutes) so it is easy to beat.
- In a large bowl, beat 2/3 cup peanut butter and 4 ounces cream cheese together until smooth and well combined.
- Add 1 cup powdered sugar to the bowl and beat until fully incorporated and the mixture is smooth.
- Gradually add 1/2 cup milk, beating between additions, until the filling is smooth and spreadable. Scrape the sides of the bowl as needed.
- Pour the filling into the 1 premade chocolate crust and spread it evenly with a spatula.
- Spread 8 ounces Cool Whip evenly over the top of the filling.
- If desired, sprinkle chopped peanut butter cups over the Cool Whip as a garnish.
- Freeze the pie for at least 3 hours, until firm.
- Remove the pie from the freezer about 10 minutes before cutting to make slicing easier, then serve.
Notes
Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your peanut butter mixture.
Refrigerating peanut butter cups for 10 minutes makes them much easier to chop.
If your crust is in a foil tin, pop it in a glass pie plate to give you added stability when transferring it in and out of the freezer.
Refrigerating peanut butter cups for 10 minutes makes them much easier to chop.
If your crust is in a foil tin, pop it in a glass pie plate to give you added stability when transferring it in and out of the freezer.