This recipe for Peanut Butter Cup Icebox Pie is from the Martha White Holiday Muffin Mix Challenge, where contest entrants were required to use muffin mix as an ingredient in a holiday dessert. The winning recipe was submitted by Joanna C. of Whiteville, Tennessee. Congratulations to Joanna!
I am dying to try this pie, but I need to find some fellow peanut butter lovers to share it with. If you try the pie first, let me know. I’m especially interested in hearing what you think of a crust made out of double chocolate chip muffin mix.
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Peanut Butter Cup Icebox Pie
- 2 7.4 oz. packages Martha White® Chocolate Chocolate Chip Flavored Muffin Mix
- 1/2 cup butter melted
- 1 3.4 oz. package instant vanilla pudding mix
- 2 cups whole milk
- 1 cup Jif® Creamy Peanut Butter
- 1 8 oz. container of whipped topping
- 1 cup semisweet chocolate chips
- 2 tablespoons light corn syrup
- 1/2 cup heavy cream
- 8 chocolate peanut butter cups crushed
- HEAT oven to 350°F. In a large bowl, combine muffin mixes and butter until well combined. Press evenly into the bottom and up the sides of a 9-inch pie plate.
- BAKE 10-12 minutes or until set. Cool completely.
- In a large bowl, WHISK pudding mix with milk according to package directions until set.
- BEAT in peanut butter with an electric mixer on medium speed until well combined. Add whipped topping and fold in with a spatula until well combined.
- POUR over cookie crust. Cover and freeze one hour.
- n a medium bowl, add chocolate chips and corn syrup. In a small microwave-safe bowl, microwave heavy cream two minutes or until just boiling.
- POUR over chocolate chips and let stand two minutes. Whisk slowly until fully combined and thickened, and drizzle evenly over top of pie. Garnish with crushed peanut butter cups.
- COVER and refrigerate 30 minutes and up to overnight.
- Makes 8 servings
- Jif is a trademark of The J.M. Smucker Company.