Happy PieDay everyone! Time for another pie already, can someone tell me where the week went? Please? I feel like I should be wearing a tinfoil hat and cowering in my house with this loss of time and apparent blackouts.
Oh, wait, I know where it went. A haze of emails, tweeting, launching the Culinary Arts Cook Off and generally not sleeping. And loving every minute of it. Even when I am awake at midnight thinking of the emails I didn’t reply to…the tweets I didn’t make and the people I haven’t contacted yet. No prob, Bob, I got it covered.
I also played travel agent for almost my whole family (dad, brother, sister,nephew) who are going to Anaheim/San Francisco this May and booked hotels to match the travel dates of everyone who is flying in (all at different times, of course) all the while trying to find the best deals, free parking in the San Francisco hotel (dream on sister) and places that include breakfast. This is a must in my world. You better serve my feral children something to eat first thing in the morning or it’s just all downhill. And coffee for myself.
I have a place to sleep in Anaheim. We have a breakfast and a pool. We can walk to Disney. The kids even get bunk beds and their own room! *insert mom doing a happy dance*
I have a place to sleep in San Francisco (technically Burlingame) with a full hot breakfast and free parking. I would also like to ask : what is WITH only double beds in so many hotels in San Fran? Hasn’t anyone ever slept with a child? Or next to a full size adult? Double? Yikes.
I do not yet have a place booked in Seattle. Nor have I bought BlogHer Food ’12 passes yet. Soon. I think.
Each child is going to plan a day of what to do, either in Anaheim or San Francisco. Mr K has picked Legoland, of course. The Princess is considering all her options wisely and if she’s anything like her father, won’t tell me until the very last minute.
And I thought Christmas week was busy. HAH, say I. Nothing compared to what’s coming.
So lucky for me I held a Pie Party – soon to be repeated!- and I have pie recipes from that evening.
This pie was brought by a guest and is full of everything awesome,completely evil and amazing in this world. She got it from here. It suits my week so entirely, so thoroughly that it is the perfect pie to post.
It’s fast. It’s easy. You just don’t give a flying fig that it has completely unhealthy ingredients in it. You can toss this baby together and still have something technically homemade. It’s a pie you make in a time pinch.
And of course with all those sinful ingredients, it tastes wonderful. The only addition it needed – a much agreed upon consensus from guests – was that caramel drizzled over the top would just put it…well, over the top.
Peanut Butter Cup Pie Ingredients
- 1 (8 ounce) package cream cheese
- 1 1/2 cups confectioners’ sugar
- 1 cup peanut butter
- 1 cup milk
- 1 (16 ounce) package frozen whipped topping, thawed
- 2 (9 inch) prepared graham cracker crusts
- mini Reese’s Peanut Butter cups, about 15-20 chopped up
How to Make Peanut Butter Cup Pie
- Beat together the cream cheese and confectioners’ sugar with your mixer.
- Then it’s time to simply mix in the peanut butter and milk. Beat until smooth.
- Remove the bowl from the mixer and fold in the whipped topping.
- Spoon into the pie shells.
- Sprinkle on the PB cups.
- Freeze until firm.
- Serve with caramel drizzled over the top.
If you love peanut butter try my peanut butter bars! They are divine!
Just Couldn’t Let Y’all Down on PieDay Magpie
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Peanut Butter Cup Pie
- Prep Time
- 15 minutes
- Total Time
- 15 minutes
- Karlynn Johnston
- 1 8 ounce package cream cheese
- 1 1/2 cups confectioners' sugar
- 1 cup peanut butter
- 1 cup milk
- 1 16 ounce package frozen whipped topping, thawed
- 2 9 inch prepared graham cracker crusts
- mini Reese's Peanut Butter cups about 15-20 chopped up
Beat together the cream cheese and confectioners' sugar with your mixer.
Mix in the peanut butter and milk. Beat until smooth.
Remove the bowl from the mixer and fold in the whipped topping.Spoon into the pie shells.
Sprinkle on the PB cups.
Freeze until firm.
Serve with caramel drizzled over the to
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.