Wednesday, November 28, 2012

Peanut Butter Icebox Pie What's Baking

Here it submission for What's Baking. Our host Kim wanted everyone to submit a pie, which is fitting seeing that the holidays are upon us. You might be wondering why I picked such an easy pie. Well my response is, it's the holidays, I just had a baby, and I was hosting Thanksgiving.  Therefore I needed something that I wouldn't mess up. And in reading this recipe, I knew it was going to be a no fail on my end. I would encourage anyone looking for something easy to try this one, it didn't take more than 15 minutes to make and was a hit.

As you might have noticed, there is not much sugar in the filling. I was a little worried about this, but it was perfect. The Combination of with the cookie crust, caramel and peanut butter cups it is just wonderful and not overly sweet.

If you haven't heard of the Magnolia Bakery Cookbook, you have to pick up copy it's great and has a lot of things that I want to try over the next few weeks.

Also make sure to check out Kim's blog and see her round up which should be up by December 1st.

Like always, Happy Baking!

From The Magnolia Bakery Cookbook


1 Pie crust
12 Ounces cream cheese, softened
3 Tablespoons sugar
1/2 Teaspoon vanilla
1 Cup heavy cream, whipped to soft peaks
1 Mini peanut butter cups, chopped
3/4 cup smooth peanut butter
1/4 Cup caramel sauce
1/4 Cup chocolate sauce
Handful of chopped mini peanut butter cups


Beat cream cheese until fluffy, 2 minutes. Add sugar gradually, then beat in peanut butter and vanilla.

Whip the heavy cream in a separate bowl, then fold gently into the cream cheese mixture.

Fold in the peanut butter cups.

Spread the caramel on the bottom of the crust, then spread the filling over the caramel and smooth the top.

Cover with plastic wrap and chill for at least 3 hours,

Garnish with rest of mini peanut butter cups and drizzle with chocolate sauce.

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