Subj : No-Bake Peanut Butter Cup Cheesecake PieNo-Bake Peanut Butter Cup Chee
To   : All
From : Mojo
Date : Fri Jun 17 2016 10:30 am

No-Bake Peanut Butter Cup Cheesecake Pie

Ingredients

1 Chocolate Graham Cracker Crust
1 and 3/4 cups graham cracker crumbs (about 13 full sheet graham crackers)
6 tablespoons granulated sugar
8 tablespoons unsalted butter, melted


For the filling

1 8 ounce package of cream cheese, softened
3/4 cup smooth peanut butter
1/2 cup powdered sugar
1 cup cold whipping cream or one 8 ounce package of frozen whipped topping
1 teaspoon pure vanilla extract
8 peanut butter cups (chopped)


For the garnish

6 peanut butter cups
1/4 cup mini peanut butter cups
Whipped cream
1/4 cup peanut butter chips
1/4 cup hot fudge sauce or melted chocolate


Instructions

1. Place graham crackers and sugar into the bowl of a food processor and pulse
into fine crumbs.

2. Add the melted butter and process just until the crumbs are moistened and
stick together when you press with your fingers.

3. Press into a 9" pie plate or springform pan using a spoon or measuring cup
to compress crust down. Place in the freezer while you make the filling.


For the filling

1. In a separate large bowl, beat the softened cream cheese until light and
creamy. Add the peanut butter and vanilla extract until combined then slowly
add the powdered sugar until uniform and well incorporated.
  
2. In a separate bowl, use an electric mixer with the whisk attachment to whip
the heavy cream until stiff peaks form. Gently fold the whipped cream into the
peanut butter mixture. Stir in the chopped peanut butter cups.

3. Pour into the prepared pie shell and freeze until set for about 3 hours.
  
4. Garnish with whipped cream and top with peanut butter cups, peanut butter
chips, fudge sauce or melted chocolate if desired. Serve chilled. 

Notes

Store in the fridge covered, for up to 3 days.
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