Peanut Butter Cup Pie – a delicious recipe with vanilla ice cream, peanut butter, graham cracker crumb pie crust, heavy cream, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
3239
kcal
Calories
269
g
Fat
113
g
Carbs
130
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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, and more.
Yes, Peanut Butter Cup Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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