< All Recipes
Prep
15 min.
Cook
12 min.
Yield
8 servings

Peanut Butter Cup Icebox Pie

Ingredients

  • 2 (7.4 oz.) packages Martha White® Chocolate Chocolate Chip Muffin Mix
  • 1/2 cup butter, melted
  • 1 (3.4 oz.) package instant vanilla pudding mix
  • 2 cups whole milk
  • 1 cup creamy peanut butter
  • 1 (8 oz.) container whipped cream
  • 1 cup semisweet chocolate chips
  • 2 tablespoons light corn syrup
  • 1/2 cup heavy cream
  • 8 chocolate peanut butter cups, crushed

Preparation Directions

  1. HEAT oven to 350ºF. In a large bowl combine muffin mixes and butter until well combined. Press evenly into the bottom and up the sides of a 9-inch pie plate.
  2. BAKE 10-12 minutes or until set. Cool completely.
  3. In a large bowl whisk pudding mix with milk according to package directions until set.
  4. BEAT in peanut butter with an electric mixer on medium speed until well combined. Add 8 ounces whipped topping and fold in with a spatula until well combined.
  5. POUR over cookie crust. Cover and freeze one hour.
  6. In a medium bowl, ADD chocolate chips and corn syrup. In a small microwave-safe bowl, microwave heavy cream two minutes or until just boiling.
  7. POUR over chocolate chips and let stand two minutes. Whisk slowly until fully combined and thickened, and drizzle evenly over top of pie. Garnish with crushed peanut butter cups.
  8. COVER and refrigerate 30 minutes and up to overnight.

Nutritional Information Per Serving

Serving Size (1 slice, 1/8 of pie), Calories 990 (Calories from Fat 570), Total Fat 63g (Saturated Fat 30g, Trans Fat 0.5g), Cholesterol 60mg, Sodium 770mg, Total Carbohydrate 95g (Dietary Fiber 7g, Sugars 69g), Protein 17g; Percent Daily Value*: Vitamin A 15%, Vitamin C 0%, Calcium 15%, Iron 20%.

*Percent Daily Values are based on a 2,000 calorie diet.