Prep Time 30 min
Cook Time 15 Min
Servings 8 to 10 servings
Difficulty Moderate

Ingredients

  • CRUST
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/2 cup cold Crisco® All-Vegetable Shortening
  • 3 to 6 tbsps. ice cold water
  • FILLING
  • 1 cup heavy cream
  • 1 (8 oz.) pkg. cream cheese
  • 1 cup Jif® Creamy Peanut Butter
  • 1 cup sugar
  • 1 tbsp. butter
  • 1 tsp. vanilla extract
  • 1 1/2 cups coarsely chopped peanut butter cups

Directions

  • Step 1

    STIR flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blended or fork until shortening pieces are the size of peas. While stirring with fork, add ice water, 1 tablespoon at a time, just until dough holds together and forms a smooth ball. Flatten into a 1/2-inch thick disk. Wrap in plastic wrap. Chill at least 30 minutes or up to 2 days.

  • Step 2

    HEAT oven to 425°F. Roll dough into an 11-inch circle on lightly floured surface. Transfer dough to 9-inch pie plate. Trim and flute edges, as desired.

  • Step 3

    BAKE 15 to 20 minutes or until lightly browned. Cool completely on wire rack.

  • Step 4

    For Filling, BEAT cream in medium bowl with mixer on high speed until stiff peaks form. Set aside.

  • Step 5

    BEAT cream cheese, peanut butter, sugar, butter and vanilla in large bowl with mixer on high speed until smooth. Fold in whipped cream until evenly blended. Stir in 3/4 cup peanut butter cups.

  • Step 6

    SPOON into cooled pie crust. Sprinkle with remaining peanut butter cups. Chill several hours before serving.

Serving size
(1 slice, 1/10 of pie)

  • Calories 660
  • Calories from Fat420g
  • Total Fat 47g
  • Saturated Fat 19g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 60mg
  • Sodium 350mg
  • Potassium 0mg
  • Total Carbohydrates 53g
  • Dietary Fiber 3g
  • Sugars 35g
  • Protein 11g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet