Fudgy Peanut Butter Cup Pie

recipe
This pie only requires 5 ingredients and has the perfect combination of peanut butter and chocolate flavors.

Yield:

Makes 10 to 12 servings

Recipe from

Southern Living

Ingredients

1 (1.75-quart) container vanilla ice cream with peanut butter cups swirled with fudge
1/3 cup creamy or chunky peanut butter
1 (6-ounce) ready-made chocolate crumb piecrust
6 (0.6-ounce) peanut butter cup candies, halved
Chocolate-peanut butter shell coating

Preparation

Allow container of ice cream to stand at room temperature 20 minutes to soften.

Spread peanut butter over crust; freeze 10 minutes.

Spread softened ice cream evenly over peanut butter in crust. Arrange peanut butter cup candy halves, cut sides down, around edges of crust. Drizzle chocolate-peanut butter shell coating evenly over ice cream.

Freeze at least 2 hours. Cut frozen pie with a warm knife to serve.

Note: For testing purposes only, we used Mayfield's Moose Tracks Ice Cream, Reese's Peanut Butter Cups, and Reese's Shell topping.

Heidi Van Liere, Springfield, Virginia,

Southern Living

October 2004
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