. MODERATE No-Bake Peanut Butter Cup Cream Pie 2 cups heavy cream 1 teaspoon pure vanilla extract 1¾ cups powdered sugar, divided 24 whole chocolate sandwich cookies 40 mini Reeses Peanut Butter Cups (wrappers removed, divided) ¼ cup unsalted butter, melted 1 (8-ounce) package cream cheese, softened 1 (16.3-ounce) jar chunky peanut butter, (approximately 1¾ cups) 2 ounces milk chocolate, broken into pieces ¼ cup dry roasted peanuts, chopped In a tall bowl, whip heavy cream with an electric mixer until you can start to see a defined trail through the cream. Add vanilla and slowly add ¾ cup powdered sugar. Whip until stiff peaks form. Refrigerate while you prepare the remaining ingredients. In a food processor, combine cookies and 20 mini peanut butter cups. Pulse until your mixture is crumbs. Slowly pour butter in through the feed tube. Pulse until combined and crumbs are moistened. Pour crumbs into a 9-inch pie plate and press mixture on the bottom and around the sides to form pie crust. Freeze while you prepare the filling. To prepare the filling: Combine cream cheese and 1 cup powdered sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy, about 3 minutes. Add peanut butter. Beat until well combined. Fold in ½ of the whipped cream, mixing until it is completely incorporated. Pour into chilled pie crust. Smooth with a spatula. Pour remaining whipped cream over the top. Refrigerate while you prepare toppings. Place the milk chocolate in a microwave-safe mixing bowl. Heat for 30 seconds at a time, stirring each time, until chocolate is melted. Set aside. Quarter the remaining 20 mini peanut butter cups and layer over pie. Sprinkle chopped peanuts over candy. Use a spoon to drizzle chocolate over pie (or transfer chocolate to a plastic sandwich bag and cut a very small hole in the corner, then drizzle over pie). Refrigerate for at least 30 minutes before serving. Serves 12. Source: Parade magazine
Posted on: Wed, 30 Oct 2013 13:43:47 +0000
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