Friday, July 23, 2010

Freezer Friday: Peanut Butter Cup Pie

piesmI'm always looking for easy recipes that present themselves as a more laborious dish than they really are.  In the summer, the less time in the oven or at the stove the better.  This fantastic Peanut Butter Cup pie is tweaked from a recipe used at Sonlight Camp, where HandyMan and I have spent some time.  The best part, no oven and no stove necessary!  It is easily made the night (or a week) before and placed in the freezer to "chill out" until it is needed.  The only way it will last a week in the freezer is if it's well hidden or if you're out of town!

To make this for a crowd, I'm going to try putting a graham cracker crust in the bottom of a 9x13 pan and doubling the filling.  Then cutting it into squares once its frozen.  I'll let you know how it turns out.

Peanut Butter Cup Piepieslicesm

1 premade Graham Cracker Crust

4 ounces Cream Cheese, at room temperature

1/2 cup Peanut Butter

1/2 cup Powdered Sugar

1/2 cup Milk

1 teaspoon Vanilla

1-8 ounce tub of Whipped Topping

Hot Fudge topping & Peanut Butter Cups to garnish with.


1.  Cream together the peanut butter and cream cheese.

2.  Add vanilla and powdered sugar and blend completely.  Mix in milk.

3. Fold whipped topping into the peanut butter mixture.

4.  Pour into crust and garnish with hot fudge and peanut butter cups.

5.  Place pie into the freezer and allow to freeze until firm.  (4-6 hours).  Slice and serve!

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