Peanut Butter Cup Pie
You can lay a piece of plastic wrap over the top when pressing down to ensure a more uniform layer.
Peanut butter cup pie. ½ cup peanut butter. 1 16 ounce jar peanut butter. Put in the refrigerator.
1 9 inch pie crust baked. Place the pie in the freezer for at least 30 minutes. Smooth filling and top with remaining peanut butter cups.
1 3 ounce package non-instant vanilla pudding mix. How to make Peanut Butter Cup Pie. Last add 1 12 cups of chopped peanut butter cups to pie filling and mix until evenly distributed.
Bake for 10 minutes or until golden brown. Start by adding the halved peanut butter cups around the edges placing them as close or as far apart as you want. Peanut Butter Cup Pie.
Pour mixture into the pre-made pie crust. Nutrition Panel on the Reeses Thanksgiving Pie a 34 pound cup that sold out in less than two hours today. Refrigerating 15 Min s Prep.
1 chocolate cookie pie crust nine inch 8 oz cream cheese. 4 Hr s 15 Min s Cook. Chocolate and peanut butter are at it again this time in a refrigerator pie that delivers all.