Frozen Peanut Butter Cup Pie

Frozen Peanut Butter Cup Pie

Yield 16 servings

Ingredients

For the Crust:

  • 26 Oreo cookies
  • 1/2 cup unsalted butter, melted

For the Filling:

  • 1 (8oz) package neufchatel cream cheese
  • 1 cup sweetened condensed milk (almost one 14oz can)
  • 1/4 cup powdered sugar
  • 1/2 cup creamy peanut butter
  • 1 (8oz) tub light cool whip
  • 1 cup mini peanut butter cups, halved (about 6oz in weight)

For the Topping:

  • 1/2 cup milk chocolate chips
  • 1 tsp coconut oil, optional (helps thin the chocolate)
  • 1/2 cup mini peanut butter cups, halved (about 3oz in weight)

Instructions

  1. In a food processor, place Oreos and process until fine crumbs. Transfer to a bowl and stir in melted butter, mix until it starts to clump together and everything looks wet.
  2. Press crumb mixture evenly into a pie dish. I like to use the bottom of a measuring cup to press the crumbs down and up the sides of the dish.
  3. Freeze the crust for 30 minutes to set.
  4. For the filling: In a large bowl, beat the cream cheese and sweetened condensed milk together with an electric mixer until smooth.
  5. Mix in the powdered sugar and peanut butter until just combined.
  6. Fold in the cool whip and 1 cup of halved mini peanut butter cups. Pour mixture into frozen pie crust. Cover and freeze for 4 hours to overnight (overnight is best).
  7. Before serving, melt the chocolate chips and coconut oil in the microwave on half power until just melted. Place melted chocolate into a zip-top bag with the corner cut off. Squeeze chocolate in a zig-zag pattern across the whole pie until all the chocolate is used. It will harden as the frozen pie touches the chocolate. Sprinkle the top with ½ cup of halved mini peanut butter cups. Slice and serve immediately.

Recipe Notes

*You can optionally add the toppings after a few hours of freezing and then return the pie to the freezer to finish freezing overnight.

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