Archie Johnson
Course: Dessert Cuisine: American Prep Time: 10 minutes Freeze Time: 4 hours 20 minutes Total Time: 4 hours 30 minutes Calories: 691kcal
Let’s get started!
– Cocoa powder – 1 cup Creamy peanut butter – 1 tsp Vanilla extract – 2 cups Heavy cream – 1.5 cups Crushed chocolate covered pretzels – 2 packs Chopped Reese's peanut butter cups – 8 oz Cream cheese – 1 cup Powdered sugar – 4 tbsp Melted butter
1. To make the crust, combine crushed chocolate-covered pretzels and melted butter in a bowl. 2. Press the mixture into the bottom and up the sides of a 9-inch pie dish, ensuring it's evenly distributed. Refrigerate for 10 minutes to set.
3. For the whipped cream, beat 2 cups of heavy cream until stiff peaks form. 4. Gradually add 1/2 cup of sugar and vanilla extract, beating until well combined. Set aside.
5. Next, prepare the filling by beating cream cheese, peanut butter, and 1/2 cup powdered sugar until smooth. 6. Fold in 1 cup of the whipped cream gently. 7. Assemble the pie by spooning the peanut butter cheesecake filling into the chilled crust.
8. Top with chopped chocolate peanut butter cups. 9. Spread the remaining whipped cream over the filling, and lightly dust with cocoa powder. 10. Refrigerate the pie for at least 4 hours or until firm before serving.