"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Peanut Butter Cup Pie Recipe

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This recipe for Peanut Butter Cup Pie, by , is from The Wells Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shannon Kendall
Added: Wednesday, May 7, 2008


1/3c. hard margarine or butter, melted
1 1/3c. graham cracker crumbs
1/4c. sugar
First Layer
1 box of instant chocolate pudding powder (4 serving size)
1 1/2c. milk
4 peanut butter cups, chopped
Second Layer
1c whipping cream
8oz. cream cheese, softened
1/2c smooth peanut butter
1c icing sugar
1 tsp vanilla
3 peanut butter cups, chopped
1c whipping cream
2 peanut butter cups, chopped

Combine first 3 ingredients in medium bowl. Press mixture into 9 inch pie plate. Bake in 375F oven for 8 minutes. Cool.
First Layer: Combine pudding powder and milk in medium bowl. Beat for 2 minutes until thickened. Spread in pie crust. Top with peanut butter cups.
Second Layer: Beat cream in medium bowl until soft peaks form.
Beat next 4 ingredients together in large bowl until smooth. Fold in peanut butter cups and whipped cream. Spread over peanut butter cups in pie plate.
Topping: Beat whipping cream in medium bowl until soft peaks form. Spread over second layer. Sprinkle with peanut butter cups. Chill for at least 3 hours or overnight.

Number Of Servings:
Number Of Servings:




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