Over-the-Top Chocolate Peanut Butter Pie

Recipe for Over-the-Top Chocolate Peanut Butter Pie
Sam Jones/Quinn Brein

Ingredients

Pie Crust:
1 sleeve of chocolate graham crackers (crushed)
1/2 cup butter or margarine, melted
Filling:
1-1/2 cups creamy peanut butter
1-1/2 cups powdered sugar
1/2 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 bottle chocolate/peanut butter ice cream hard shell
4 large or 8 small peanut butter cups, cut into pieces

Instructions

Crush graham crackers in a food processor or Ziploc baggie with a rolling pin; combine with melted margarine in a pie dish and form around edges with spoon or fingers. Place it in freezer while you mix the filling.

Mix the filling mixture ingredients in a large bowl and whip with a hand mixer until creamy. Scoop half of the filling into pie shell, pour half the bottle of hard shell on top and place back in freezer for 30 minutes to harden. Scoop the rest of the filling mixture onto the half-filled pie and pour the rest of the hard shell over the top, and place the cut up peanut butter cups over the shell and place in freezer for an additional hour or overnight in the refrigerator. Store leftovers (if any) in the refrigerator.

Yield: 

8 Servings

Course

Reader Comments

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I'm not familiar with the

I'm not familiar with the ingredient "1 bottle chocolate/peanut butter ice cream hard shell". Is this a type of liquid topping for ice cream such as caramel or fudge sauce?

Yes it is and it hardens on

Yes it is and it hardens on the ice cream. Reese's Shell Topping Chocolate and Peanut Butter