Peanut Butter Cup Pie

If you'll remember back a couple months I announced that I've taken a part-time job at our local café.  Although I was hired as a waitress, our owner has been gracious enough to allow me to also bake pies and cook soup & the daily hot plate special on my scheduled work days.

The following peanut butter cup pie has quickly become a local favorite and I thought I'd share the easy recipe with you just in time for your Christmas celebrations with your families. 

If y'all try this, I hope y'all like it as much as our local towns folk do.  Merry Christmas!

Peanut Butter Cup Pie

Pie Crust:

30 chocolate sandwich cookies, ground into crumbs

3 Tbsp. melted butter

I use a food processor to grind up the cookies. After the cookies are ground into fine crumbs,  I then add the melted butter while the processor is still whirling.  Once mixed, pour the buttered crumbs into a GREASED pie plate.  I use the bottom of a dry measure cup to press the crumbs into the bottom and up the sides of the plate.  Bake crust at 350 degrees for 5-8 minutes until set.  Allow to cool completely before filling.

Filling:

1 c. smooth peanut butter

1 8oz. pkg. cream cheese, softened

1 1/4 c. powdered sugar

1 8oz. tub frozen whipped topping, thawed

Using a mixer, combine the peanut butter, cream cheese and powdered sugar until smooth.  Mix in the whipped topping until combined very well.  Pour mixture into the cooled pie shell.  Smooth top.

Topping:

2 Tbsp. chocolate syrup

1 pkg. peanut butter cup candies, chopped

Drizzle the top of the filling with chocolate syrup.  Top with chopped peanut butter cup candies.  Chill for 2 hours before serving.

Makes 8 slices