The Grill

Big Eats

Peanut Butter Cup Pie


When you’re on the road as much as I am you have to get inventive with your desserts! This off-season I worked out a lot and lost a good bit of weight, but every once in a while I still like to enjoy a nice after dinner treat. This is a quick and easy one I make on the road, that doesn’t take much to make and ALWAYS impresses the people I’m hanging around with. The ingredients are simple to get, it’s cheap to make, and I think you’ll like it a lot.

Ingredients: 10 regular sized peanut butter cups, 2-8oz containers of Cool Whip, 1 pre-made graham cracker piecrust (optional: Cocoa dusted almonds, olive or canola oil)

Tools: Spoon or mixer, saucepan, large mixing bowl

Prep time: 10 minutes

Cool time: 2 hours


Turn on medium heat with a small saucepan. You can add a teaspoon of your desired oil to help with sticking if necessary.

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Dump 10 Reese's cups in and stir while it melts. It is really important that you constantly stir so the peanut butter cups do not burn.

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Dump the cool whip and melted peanut butter cups into a bowl and continue stirring to not allow it to harden. It needs to be thoroughly mixed before you finish mixing.

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When thoroughly mixed dump into your graham cracker pie crust.


If desired, sprinkle some cocoa dusted almonds on top of the pie.

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Place in freezer to set for 2 hours, and then serve.