This smooth, light, and creamy Peanut Butter Cup Pie is a tried-and-true crowd-pleaser. It’s one of my go-to recipes because it’s simple, easy, and always a hit. The recipe yields two pies because let's be honest-one is just never enough. If I’m bringing it to a potluck, having a second pie ensures that everyone gets a second piece... and trust me, everyone will want a second piece. If I'm cooking for less people, you might just be the lucky recipient of a bonus pie on your doorstep. Whether it's a casual gathering or a special occasion, this pie is a little slice of heaven on a plate. It’s not just dessert; it’s love, shared in every bite!
Ingredients
2,6 oz.ready-made graham cracker crusts
8oz.mini peanut butter cups, halved
chocolate syrup, for drizzling
Filling
16 oz.cream cheese
1½c.powdered sugar
1c.sour cream
¾c.creamy peanut butter
1tsp.vanilla extract
1pintheavy whipping cream
Instructions
Beat heavy cream on high until it starts to thicken signfiicantly and forms soft peaks that hold their form when lifting your mixer. Set aside.
Mix the remaining "filling" ingredients on medium high speed until smooth and creamy.
Using a spatula, fold the whipped cream into the filling mixture, combining until evenly incorporated.
Divide the mixture into the pie crusts and top with mini peanut butter cups.