Peanut Butter Pie Cups are the perfect amount of sweet and salty all wrapped up in a cup. these ooey-gooey cups of frozen peanut butter pie were so good the whole family ate them before I could get many pictures!
Hey, everyone! I’m Grace Hayes, Joan’s daughter and I’ll be taking over the blog to honor her memory! I looked up to my mom in so many ways, and she also taught me everything I know about baking. I was always her main assistant in the kitchen and sometimes she even let me take over and run the show.
I got the idea for these as I was scrolling through social media and instantly wanted to try to make this delicious looking pie with my own twist on the recipe but my pie pan was dirty and I thought, “maybe I should make little miniature pies instead”, and I’m gonna be honest, they are so tasty! These mini pies are perfect for any occasion and are perfect for those little ones to have a little pie all to themselves.
This recipe will knock your socks off, only requiring a few ingredients and simple steps, you’ll be enjoying these ice cream-like peanut butter pie cups in no time. Just mix, freeze, decorate and BOOM they’re ready to eat!
Every Christmas eve, my family gets together and makes a bunch of appetizer type foods and desserts and I know this year, these peanut butter pie cups will make that list!
My 3-year-old nephew Edward, who loves all things sweet, doesn’t like peanut butter but I tricked him into eating a peanut butter pie cup and he loved it and instantly wanted more! If I can get him to eat it, I’m sure your whole family might love it too!
Peanut Butter Pie Cups
-
chocolate sandwich cookie crust
- 30 chocolate sandwich cookies
- 1 stick of melted butter
Pie filling
- 1/2 cup of whipped cream cheese
- 1/2 cup evaporated milk
- 1 cup of peanut butter
- 1 1/2 cups powdered sugar
- 8 ounces of whipped cream
- 1/2 cup peanut butter chips (optional)
Whipped topping (optional)
- 1/4 cup of peanut butter
- 8 ounces of whipped cream
Chocolate sandwich Cookie Crust
- Line cupcake pan with cupcake liners.
- In a microwavable bowl, melt a whole stick of butter, which can be salted or unsalted. Grind your cookies in a food processer until completely smooth.Pour cookies into melted butter and mix completely.
- Put about a spoon full of the cookies crumble into the bottom of each cupcake liner and press down as flat as you can. Put in the fridge and let sit while you make the filling.
Pie Filling
- In a large mixing bowl, combine whipped cream cheese and evaporated milk and mix until there are little to no chunks. Add in peanut butter then powdered sugar and mix until smooth. Next, add in 8 ounces of whipped cream and peanut butter chips. Spoon onto the cookies cookie crust and put it into the freezer for about 45 minutes.
Whipped Topping (optional)
- Mix together whipped cream and peanut butter completely but don’t over mix.vOnce the 45 minutes are over, pipe the whipped topping onto the pie cups.
- Dust some crushed cookies on top and you can eat or store in the freezer!
Peanut Butter Pie Cups
Frozen, peanut buttery, and delicious!
Ingredients
chocolate sandwich cookie crust
- 30 chocolate sandwich cookies
- 1 stick of melted butter
Pie filling
- 1/2 cup of whipped cream cheese
- 1/2 cup evaporated milk
- 1 cup of peanut butter
- 1 1/2 cups powdered sugar
- 8 ounces of whipped cream
- 1/2 cup peanut butter chips (optional)
Whipped topping (optional)
- 1/4 cup of peanut butter
- 8 ounces of whipped cream
Instructions
chocolate sandwich Cookie Crust
- Line cupcake pan with cupcake liners.
- In a microwavable bowl, melt a whole stick of butter, which can be salted or unsalted.
- Grind your cookies in a food processer until completely smooth.
- Pour cookies into melted butter and mix completely.
- Put about a spoon full of the cookies crumble into the bottom of each cupcake liner and press down as flat as you can.
- Put in the fridge and let sit while you make the filling.
Pie Filling
- In a large mixing bowl, combine whipped cream cheese and evaporated milk and mix until there are little to no chunks.
- Add in peanut butter then powdered sugar and mix until smooth.
- Next, add in 8 ounces of whipped cream and peanut butter chips.
- Spoon onto the cookie crust and put it into the freezer for about 45 minutes.
Whipped Topping (optional)
- Mix together whipped cream and peanut butter completely but don't over mix.
- Once the 45 minutes are over, pipe the whipped topping onto the pie cups.
- Dust some crushed cookies on top and you can eat or store in the freezer!
Notes
I made about 16 ounces of homemade whipping cream and used half for the pie filling and half for the whipped topping, but you can also just use a tub of cool whip for each instead.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 292Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 29mgSodium: 177mgCarbohydrates: 25gFiber: 1gSugar: 17gProtein: 5g
Other Peanut Butter Recipes
Peanut Butter Pie Cups
Frozen, peanut buttery, and delicious!
Ingredients
chocolate sandwich cookie crust
- 30 chocolate sandwich cookies
- 1 stick of melted butter
Pie filling
- 1/2 cup of whipped cream cheese
- 1/2 cup evaporated milk
- 1 cup of peanut butter
- 1 1/2 cups powdered sugar
- 8 ounces of whipped cream
- 1/2 cup peanut butter chips (optional)
Whipped topping (optional)
- 1/4 cup of peanut butter
- 8 ounces of whipped cream
Instructions
chocolate sandwich Cookie Crust
- Line cupcake pan with cupcake liners.
- In a microwavable bowl, melt a whole stick of butter, which can be salted or unsalted.
- Grind your cookies in a food processer until completely smooth.
- Pour cookies into melted butter and mix completely.
- Put about a spoon full of the cookies crumble into the bottom of each cupcake liner and press down as flat as you can.
- Put in the fridge and let sit while you make the filling.
Pie Filling
- In a large mixing bowl, combine whipped cream cheese and evaporated milk and mix until there are little to no chunks.
- Add in peanut butter then powdered sugar and mix until smooth.
- Next, add in 8 ounces of whipped cream and peanut butter chips.
- Spoon onto the cookie crust and put it into the freezer for about 45 minutes.
Whipped Topping (optional)
- Mix together whipped cream and peanut butter completely but don't over mix.
- Once the 45 minutes are over, pipe the whipped topping onto the pie cups.
- Dust some crushed cookies on top and you can eat or store in the freezer!
Notes
I made about 16 ounces of homemade whipping cream and used half for the pie filling and half for the whipped topping, but you can also just use a tub of cool whip for each instead.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 292Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 29mgSodium: 177mgCarbohydrates: 25gFiber: 1gSugar: 17gProtein: 5g
BruceKit says
thank you it is very good and interesting post.
i like it so much.
i will wait for more post from you.
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