• Home
  • About
  • Recipe Index

Cookie Madness

menu icon
go to homepage
  • Home
  • About
  • Recipe Index
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
×
Home » Other Pies

Muffin Mix Peanut Butter Cup Icebox Pie

Modified: Jan 25, 2022 · Published: Nov 28, 2013 by Anna · This post may contain affiliate links · 3 Comments

Jump to Recipe

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!

Peanut Buttter Cup Icebox Pie
A pie with a chocolate muffin mix crust!

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.

More Martha White Muffin Mix Recipes

To see the other winners and finalists, visit Martha White. To scan all the Martha White recipes visually, check out the Martha White Pinterest page. And to keep updated on future contests, you can always like them on Facebook.

Peanut Butter Cup Icebox Pie Alternatives

  • Martha White Muffin Mix Biscotti
  • Martha Stewart Dark Chocolate Frosting
  • Graham Cracker Pudding Icebox Cake
  • Martha Stewart Chocolate Malt Sandwich Cookies
  • Martha Bakes Giant Kitchen Sink Cookies

Recipe

Peanut Buttter Cup Pie

Peanut Butter Cup Icebox Pie

Cookie Madness
An easy peanut butter cream pie with a crust made out of Martha White Chocolate Chip Muffin Mix.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 10 minutes mins
Course Dessert
Cuisine American
Servings 8

Ingredients
 

  • 2 7.4 oz. packages Martha White® Chocolate Chocolate Chip Flavored Muffin Mix
  • ½ 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
  • ½ 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.
Tried this recipe?Let us know how it was!

More Other Pies Archives category is where you'll find all the pies that aren't fruit pies or chocolate cream.

  • Sliced Kentucky Derby day pie on a plate with recipe.
    Kentucky Derby Day Pie
  • Mama Dip's Sweet Potato Pie
    Mama Dip's Sweet Potato Pie
  • Butter Pecan Cake Pie
    Layered Chocolate Pecan Pie
  • Strawberry Yogurt Pie
    Strawberry Yogurt Pie

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *






  1. Joanna says

    January 11, 2014 at 8:39 pm

    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,

  2. Anna says

    January 11, 2014 at 8:33 pm

    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.

  3. Joanna says

    January 11, 2014 at 6:57 pm

    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!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

Hello!

I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

About

Footer

About

Privacy

Contact

    Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    © All rights reserved. Do not copy, distribute, or reproduce without permission.