Peanut Butter Icebox Pie
If you're a peanut butter fan you're sure to love this icebox pie that combines peanut butter, caramel and milk chocolate covered peanut butter cups.
1/2 cup (1 stick) unsalted butter, very soft
2 cups vanilla wafer crumbs
12 ounces (1 1/2 8-ounce packages) cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla extract
3/4 cup heavy cream, whipped
6 peanut butter cups, coarsely chopped (about 1 cup)
3/4 cup smooth peanut butter
1/2 cup cold caramel sauce (homemade or store-bought)
3 peanut butter cup candy bars, coarsely chopped (about 1/2 cup)
1/4 cup finely chopped unsalted peanuts
- To make the crust: In a small bowl, combine the butter and the vanilla wafer crumbs. Press firmly into a lightly buttered 9-inch glass pie dish. Wrap tightly with plastic and place in the freezer for 30 minutes.
- Meanwhile, make the filling: In a large bowl, beat the cream cheese until smooth, about 2 minutes. Add the sugar gradually, continuing to beat. Add the vanilla extract. Fold in the whipped heavy cream. Then fold in the peanut butter cups.
- Lightly beat the peanut butter and spoon into a pastry bag fitted with a large round tip. Set aside.
- Remove crust from freezer and carefully spread the caramel in a thin layer over the bottom of the crust. Spoon half the filling on top of the caramel. Drizzle half the peanut butter over the filling and using a small knife, swirl into the cream cheese to create a marbleized effect (if you don't have a pastry bag, drop the peanut butter by teaspoonfuls). Repeat with second half of the filling and second half of the peanut butter. Garnish with Peanut Butter Cups and peanuts in a decorative manner. Wrap with plastic and chill overnight in the refrigerator.
Makes 8 servings.