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 Alternatives
Recipe
Peanut Butter Cup Icebox Pie
Ingredients
- 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
Instructions
- 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.
Joanna
Thank you again, Anna. I can’t emphasize enough to not overbake the crust! It should still look a little underbaked in the middle. I have come to take it out at about 8 minutes and pop in the freezer for about 15 minutes,
Anna
Joanna, thanks so much for the comment and for creating such a neat pie. I STILL haven’t made it, but I will soon. It sounds really good, so I’m waiting for an opportunity to share it with some fellow peanut butter lovers. Thanks for the tips on making the crust.
Joanna
Hey, there’s my pie! Well, Martha White’s pie. 😉
Thank you for your congrats! I hope you made this pie and enjoyed it! If not, I think you will be pleasantly surprised by the consistency and taste of the crust. It’s my new go-to for a chocolate base. In this recipe you could easily sub one package of muffin mix for two, just covering the bottom of the pan and not the sides, and cut the butter and baking time in half. With two packages of mix the base is quite thick (I like it that way!), but if not overbaked it is like a brownie! Thanks again!