Peanut Butter Cup Pie

Submitted by Elise Shipley - added 5/1/24

Ingredients

• Deluxe Version Crust:
• 1/2 pkg Nutter Butters
• 1/3 cup butter, melted
• 1/4 cup sugar
• Lazy Crust: Generic graham cracker crust
• Ganache Layer
• 1/2 cup milk chocolate chips (sometimes I do 1/2 semi sweet, 1/2 milk)
• 1/4 cup heavy whipping cream
• Peanut Butter Cup Layer:
• handful of chopped mini Reese's
• Filling Layer:
• 2 Tbsp. sugar
• 1 cup heavy cream, cold
• 1 cup creamy peanut butter
• 8 oz. tub of whipped cream cheese
• 1/2 cup sugar
• 1 cup homemade /store bought whipped cream

Instructions

1. Preheat your oven to 350º. In a food processor, blend Nutter Butters, melted butter, and 1/4 cup sugar. Press into a deep-dish pie pan and bake for 10 minutes. While crust is baking, place metal mixing bowl in the freezer for 15 minutes.
2. In a microwave safe measuring cup, combine the chocolate chips and the 1/4 cup heavy cream. Microwave for 1 minute. Stir, and then microwave in 30 second intervals until it is fully combined and smooth. Pour into the bottom of the pie crust and cool in the refrigerator for 10 minutes.
3. While waiting for the chocolate & crust to cool, combine 2 Tbsp. sugar and 1 cup heavy cream in the frozen metal bowl and beat on medium until soft peaks begin to form. Then beat in 1 cup peanut butter. Once that is combined, beat in the room temperature cream cheese and 1/2 cup sugar until fully combined.
4. Scatter chopped peanut butter cups in the bottom of the pie crust on top of the cooled ganache. Top with the creamy peanut butter filling and spread it to the edges. Refrigerate for at least 4 hours. Spread whipped cream over the top of the pie. Ready to serve!
5. Optional: melt 1/2 cup milk chocolate chips and drizzle over the finished top.