Peanut Butter Cup Icebox Pie is an easy dessert that makes good use of convenience products. My pantry has a few mixes in pouches and boxes that are real time savers when I need to put together something fast for a potluck, picnic or tailgate. I like that this recipe celebrates Florida peanut and dairy farmers too. And it’s Pi Day. So we must make pie. Of course the other Pi is mathematical equation not a recipe. But March 14 is recognized as Pi Day, because of the first three digits of mathematics’ most famous constant.
Peanut Butter Cup Icebox Pie
Yield: 8 servings
2 (7.4-ounce) packages Martha White brand Chocolate-Chocolate Chip Flavored Muffin Mix
1/2 cup butter, melted
1 (3.4-ounce) package instant vanilla pudding mix
2 cups whole milk
1 cup creamy peanut butter
1 (8-ounce) container whipped cream
1 cup semisweet chocolate chips
2 tablespoons light corn syrup
1/2 cup heavy cream
8 chocolate peanut butter cups, crushed
1. Heat oven to 350F. 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. Pour over cookie crust. Cover and freeze one hour.
5. In a medium bowl, combine chocolate chips and corn syrup. In a small microwave-safe bowl, microwave heavy cream two minutes or until just boiling. 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.
6. Cove and refrigerate 30 minutes and up to overnight.