Tuesday, May 7, 2013

No Bake PB Pie

I love desserts that require minimal effort don't you?
This no bake peanut butter pie from The Domestic Rebel fits that bill.

Not only is it easy, but it's scrumdiddilyumptions to boot. Unfortunately, it fell off the ugly tree and hit every branch on the way down.

But it's not what's on the outside that counts, its the peanut butter and chopped up peanut butter cups that counts.  Well, the chocolate sauce is on the outside, and that counts for a lot too.  
Maybe my mom was wrong.
It's not what's on the inside or the outside that counts, unless it's chocolate. 
Then it all counts.

No-Bake Peanut Butter Cup Pie  from The Domestic Rebel
1 pkg (8 oz) cream cheese, softened
1/2 c sugar
1 c creamy peanut butter
1 t vanilla
1 tub (8 oz) Cool Whip, thawed
12 regular-sized Reese’s PB cups, roughly chopped (I only had 8 so I didn't have enough to decorate the top)
1 chocolate graham cracker crust

In lg bowl, beat cream cheese and sugar til smooth. Blend in peanut butter and vanilla il smooth and creamy. Gently fold in Cool Whip. Fold in chopped pb cups. Spread into prepared chocolate crust. Fridge 4 hours (the longer it chills, the more firm it’ll be) or freeze  2 hours until firm. Before serving, allow pie to sit on counter at room temp 10 min, to take the chill off for easier cutting. Store  covered in fridge for about 2-3 days. I doubt it will last that long.


  1. Oh that looks so rich :D

  2. The cool whip lightens it up so it's not so thick and therefore not as rich as you'd think. It's still pretty rich though!


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