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Peanut Buttter Cup Pie

Peanut Butter Cup Icebox Pie

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


  • 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.