No Bake Peanut Butter Cup Pie

By srumbel

Total time does not include chill time. Plan on making this pie a day or two before serving.
Author: Carla Cardello (www.chocolatemoosey.com)
If you love peanut butter, then you’re going to love this no bake peanut butter pie stuffed full of peanut butter cups in an Oreo cookie crust. Recipe made with homemade whipped cream (no Cool Whip).

Ingredients

• 2 cups chocolate sandwich cookie crumbs (such as Oreo)
• 1/4 cup butter, melted
• 8 ounces cream cheese, softened
• 3/4 cup creamy peanut butter
• 3/4 cup powdered sugar
• 1/2 cup whole milk, room temperature
• 1/2 cup heavy whipping cream, cold
• 2 cups chopped peanut butter cups

Preparation

Step 1

In a large bowl, mix together the cookie crumbs and butter. Pat into a 9-inch pie plate. Refrigerate at least 30 minutes before filling.
In a large mixing bowl, beat together the cream cheese, peanut butter, powdered sugar, and milk until smooth and creamy, about 2-3 minutes.
In another large mixing bowl, beat the heavy cream until it thickens and stiff peaks form (when you pull the beaters straight up, peaks will form and not fall over), about 3-5 minutes.
Fold the whipped cream into the peanut butter mixture until no white streaks remain then fold in 3/4 cup peanut butter cups. Spread into the chilled cookie crust and top with the remaining 3/4 cup peanut butter cups. Refrigerate at least 4 hours or overnight before serving (you can speed up this process in the freezer).