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Decadent Peanut Butter Cup Icebox Pie in 4 hours

Peanut Butter Cup Icebox Pie
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This no-bake Peanut Butter Cup Icebox Pie is a simple, chilled dessert that perfectly captures the classic chocolate and peanut butter combination. It’s ideal for hot weather and requires minimal effort.

Ingredients

Scale
  • 1 1/2 cups crushed chocolate sandwich cookies (about 20 cookies)
  • 1/4 cup unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1/2 cup mini peanut butter cups, chopped
  • 1/4 cup chocolate syrup, for drizzling

Instructions

  1. In a medium bowl, combine the crushed cookies and melted butter. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator while you prepare the filling.
  2. In a large bowl, beat the softened cream cheese and peanut butter until smooth.
  3. Gradually beat in the powdered sugar and vanilla extract until well combined.
  4. In a separate bowl, whip the heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese and peanut butter mixture until no streaks remain.
  6. Pour the filling into the prepared crust.
  7. Sprinkle the chopped mini peanut butter cups over the top of the pie.
  8. Drizzle with chocolate syrup.
  9. Cover the pie and refrigerate for at least 4 hours, or until firm.

Notes

  • For an extra chocolatey crust, use chocolate cookie crumbs.
  • Ensure your cream cheese is fully softened to avoid lumps in the filling.
  • For best results, chill the pie for the full 4 hours to allow it to set properly.

Nutrition

Find it online: https://cookifyme.com/peanut-butter-cup-icebox-pie/