Peanut Butter Cup Pie

32  Ratings
  • 15 min prep
  • 4 hr 30 min total
  • Makes 10 servings, 1 piece (118 g) each.


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Peanut Butter Cup Pie Recipe

Ingredients

  • 1-1/4 cups Oreo Baking Crumbs
  • 1/4 cup butter, melted
  • 1 pkg. (250 g) brick cream cheese, softened
  • 1/2 cup plus 1 Tbsp. creamy peanut butter, divided
  • 1 pkg. (4-serving size) vanilla instant pudding mix
  • 1 cup cold milk
  • 2 cups thawed Cool Whip Whipped Topping, divided
  • 3 oz. semi-sweet baking chocolate

Instructions

  • Mix  crumbs and butter; press onto bottom and up side of 9-inch pie plate. Beat cream cheese and 1/2 cup peanut butter in medium bowl with whisk until blended. Add dry pudding mix and milk; beat 2 min. Stir in 1 cup Cool Whip; pour into crust. Refrigerate until ready to use.
  • Microwave  remaining Cool Whip and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
  • Spread  chocolate mixture over filling in crust. Microwave remaining peanut butter in microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Recipe Tips

Size-WiseEnjoy your favourite holiday foods while keeping portion size in mind. One serving of this luscious pie is 1/10th of the pie.

SubstitutePrepare using chocolate instant pudding mix.

Better For YouSave 70 calories and 6g of total fat, including 3g of saturated fat, per serving by preparing with brick light cream cheese, light creamy peanut butter, skim milk, vanilla fat-free instant pudding mix and Cool Whip Light Whipped Topping.

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Nutrition Information

Makes 10 servings, 1 piece (118 g) each.

Nutrition per serving:

  • Calories 390 
  • Total fat 28 g
  • Saturated fat 14 g
  • Cholesterol 45 mg
  • Sodium 430 mg
  • Carbohydrate 31 g
  • Dietary fibre 2 g
  • Sugars 20 g
  • Protein 7 g
  • Vitamin A 15 %DV
  • Vitamin C 0 %DV
  • Calcium 6 %DV
  • Iron 10 %DV

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