oh my goodness gracious, friends. This is the fastest, easiest, most delicious pie (assuming you love pb/chocolate) you will ever get your
hands on mouth around. Making and baking a pie crust from scratch took the longest time and the pie was still completed and ready to eat in less than an hour. Perfect for last minute parties. The filling itself takes around 3 and a half minutes to finish, so if you're really pressed for time or if making a pie crust from scratch causes you to break out in hives then feel free to a) buy a pre-made pie crust, b) buy or make a graham cracker crust (I think that would make this delicious.)
Peanut Butter Cup Pie Recipe
Recipe adapted from Tasty Kitchen
Serves 8-16 (it's rich, so a skinny slice goes a long way, even with a sweet tooth like mine.)
1 whole Frozen Pie Crust or Homemade Never-Fail Crust (1/4 of the recipe)
3 cups powdered sugar
1 cup creamy peanut butter
2 Tbsp unsalted butter, softened
1/4 cup water
1 cup semi-sweet chocolate chips (or combination of your favorite chocolate chips)
2-3 Tbsp roasted peanuts
Bake the pie crust according to directions (approximately 15 minutes at 350 degrees for the homemade version.)
In a large bowl, beat together powdered sugar, peanut butter, butter, and water until smooth and creamy. After the pie crust has cooled completely, spread the peanut butter mixture evenly into the crust.
In a glass measuring cup or other microwave safe bowl, pour the chocolate chips and microwave in 15 second intervals to melt the chocolate. Once melted, pour the chocolate over the peanut butter filling. Spread to cover the filling as desired.
Chocolate a few tablespoons of roasted peanuts and sprinkle around the edge of the melted chocolate. Refrigerate until the filling is set.