My peanut butter cup is a combination of crunchy and creamy. It's a dessert that takes very simple ingredients and forms a more impressive and satisfying way to end a meal. To form the shell, it's basically making a graham cracker crust, just using nilla cookies. I buzz up the nilla cookies to a fine flour-like powder, add butter and then form. You can also increase the recipe to form a larger pie, but this recipe will give you one small pie tart for two.
Peanut Butter Nilla Cup
- 3 Cups Nilla cookies
- 2-3 TB Butter melted
- 1 TB Cream cheese
- 1 TB Peanut butter
- ½ Cup Powdered sugar
- ½ TB Milk
- Whipped topping
- Preheat the oven to 350 degrees.
- Put all the cookies in a blender (or food processor) and buzz until it’s a flour-like consistency.
- Put the nilla “flour” into a bowl with the butter. Mix well, until it resembles sand.
- Press into a small pie form and then bake for 10-12 minutes. Remove and cool.
- While the pie shell is cooling, in a small bowl, beat the cream cheese, milk and peanut butter together until smooth with a hand mixer.
- Gradually add the powdered sugar until it is incorporated. If you add the powdered sugar and just turn on the mixer, it will puff up and powdered sugar goes everywhere. Instead, I like to add the sugar and mix with the hand mixer while still off. If you mix it slightly, when you turn it on, there’s not plume of sugar dust!
- Pour the peanut butter filling into the pie shell and put into the fridge for one hour. Enjoy!