ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peanut Butter Cup Pie

Photo: Kate Sears; Styling: Gerri Williams
Stand time 15 mins
Prep time 15 mins
Freeze time 3 hrs
Yield Serves 8

Ingredients

  • 1 pint vanilla ice cream
  • 20 miniature peanut butter cups, chilled, coarsely chopped
  • 1 9-inch prepared graham cracker crumb pie crust
  • 3/4 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 513
  • fat 31 g
  • satfat 14 g
  • protein 8 g
  • carbohydrate 54 g
  • fiber 2 g
  • cholesterol 45 mg
  • sodium 335 mg

How to Make It

  1. Let ice cream stand at room temperature until slightly softened, about 15 minutes. Place ice cream and peanut butter cups in a large mixing bowl and stir with a wooden spoon until well combined. Transfer ice cream mixture to prepared crust and smooth with back of wooden spoon. Place pie in freezer.

  2. Combine heavy cream, sugar and vanilla in a large bowl and whip with an electric mixer on medium-high speed until cream holds soft peaks.

  3. Remove pie from freezer and smooth whipped cream over ice cream. Freeze until whipped cream is firm, then cover lightly with plastic wrap and freeze until pie is firm, at least 3 hours and up to 1 week.

  4. To serve, let pie stand on counter to soften for 5 to 10 minutes before slicing. Serve with hot fudge sauce on side, if desired.