I know my desserts and this peanut butter icebox pie recipe is one of my favorites. If you love peanut butter and Reese's peanut Butter Cups are your favorite candy, you have to try out this mouthwatering recipe.
Peanut Butter Icebox Pie
1 cup butter, melted
4 cups vanilla wafer crumbs
2 cups heavy cream
3 cups cream cheese
1 ½ cups peanut butter
½ cup confectioner’s sugar
1 tablespoons plus 1 teaspoon pure vanilla extract
2 cups Reese’s Peanut Butter Cups, chopped into ¼” pieces
½ cup peanuts, finely chopped
Preheat oven to 350 degrees.
Combine melted butter and wafer crumbs in a large bowl and mix by hand until a wet crumb forms. Shape the crust by pressing into the pie pan, making sure you form the crumb into the sides. Bake for 8 to 12 minutes and cool to room temperature.
While the crust is baking and cooling, make the filling. Beat the heavy cream in the mixer using a whisk attachment on medium until stiff peaks form, about 10 minutes. Set aside.
In separate bowl, beat the cream cheese with the paddle attachment on medium-high until smooth and creamy. Lower mixer speed to medium and add the peanut butter, sugar and vanilla. Gently fold the whipped cream into the cream cheese mixture until completely combined. Set aside.
Take the cooled crust and drizzle about 3 tablespoons of caramel onto the bottom. Next fill, spread and smooth the filling in the pie shell. Sprinkle the chopped Reese’s Peanut Butter Cups and peanuts all over the top of the pie. Store in a covered container and refrigerate at least 5 hours before serving.