Peanut Butter Icebox Pie

Creamy peanut butter pie with chocolate and crunchy bits! It’s a group favorite!

Peanut Butter Icebox Pie

Ingredients
  

Crust

  • 2 1/2 cups Nilla wafer crumbs
  • 1/2 cup light brown sugar
  • 3/4 cup unsalted butter melted

Filling

  • 1 cup heavy cream
  • 1 1/2 cup cream cheese room temperature
  • 3/4 cup creamy peanut butter
  • 1/4 cup powdered sugar sifted
  • 2 tsp vanilla extract
  • 1/4 cup caramel sauce homemade or store-bought, optional

Topping

  • 1 cup chopped Peanut Butter cups
  • 1/4 cups peanuts chopped

Instructions
 

Crust

  • Preheat oven to 325 degrees.
  • In a large bowl, stir together the Nilla wafer crumbs and brown sugar. Add melted butter and mix until well combined
  • Press crumb mixture into a deep pie tin and make sure it in nice and compact and goes up around the sides to the top.
  • Bake for 10-12 minutes, until fragrant. Let cool before filling.

Filling

  • In a stand mixer with the whisk attachment, whip the heavy cream on medium speed until stiff peaks form. Transfer to bowl for later.
  • In stand mixer bowl, now with paddle attachment, beat cream cheese on medium until smooth. Scrape down sides.
  • Add peanut butter, powdered sugar, and vanilla and beat until light and creamy. Remove bowl and gently fold in whipped cream with spatula until combined.

Assembly

  • If using caramel, spread thin layer on top of cooled pit crust.
  • Spread filling onto of crust/caramel.
  • Garnish with chopped peanut butter cups and peanuts.
  • Refrigerate for 2-4 hours, or overnight.

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