Creamy Peanut Butter Cup Pie
- No-Stick Cooking Spray
- 1 3/4 cups finely crushed vanilla wafer crumbs
- 2 tablespoons Sugar
- 1/3 cup Butter melted
- PEANUT BUTTER LAYER
- 1/3 cup Jif® Creamy Peanut Butter
- 3 tablespoons butter, softened
- 3/4 cup Powdered sugar
- 4 tablespoons chopped salted cocktail peanuts divided
- 1/3 cup Sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon Salt
- 1 2/3 cups Milk
- 2 large egg yolks, slightly beaten
- 1/2 cup Jif® Creamy Peanut Butter
- 1 teaspoon vanilla extract
- 6 (.55 oz.) unwrapped peanut butter cup candies, chopped divided
- 2 cups frozen whipped topping, thawed
- Step 1
HEAT oven to 350°F. Coat a 9-inch pie plate with no-stick cooking spray. Combine vanilla wafer crumbs and sugar in medium bowl. Add butter, stirring with a fork until evenly moistened. Press evenly onto bottom and sides of prepared pie plate to form a crust. Bake 8 to 10 minutes or until lightly browned. Place on wire rack.
- Step 2
COMBINE peanut butter and butter in medium bowl. Beat with electric mixer on medium speed until blended. Gradually add powdered sugar until blended. Crumble mixture evenly into bottom of pie crust. Sprinkle with 3 tablespoons chopped peanuts.
- Step 3
COMBINE sugar, cornstarch and salt in medium saucepan. Whisk in milk, stirring until cornstarch is dissolved. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
- Step 4
WHISK egg yolks in medium bowl. Gradually whisk 1 cup hot filling mixture into yolks. Return mixture to saucepan. Cook over low heat, stirring constantly, until mixture just returns to a boil. Stir in peanut butter and vanilla until blended. Pour about half of filling mixture into pie crust. Sprinkle evenly with 2/3 of chopped peanut butter cups. Top evenly with remaining filling mixture. Cool completely. Chill at least 1 hour. Spread whipped topping over top of pie. Sprinkle with remaining chopped peanut butter cups and peanuts.