Chocolate Peanut Butter Cup & Bacon Cream Cheese Pie
Serves: 8 - 12 slices
  • 1 (8 oz.) package cream cheese, room temperature
  • ½ cup creamy peanut butter
  • 2 tsp. vanilla extract
  • 1½ cups Imperial Powdered Sugar
  • 1 (19.75) bag miniature chocolate peanut butter cups, (unwrapped) well chopped (*reserve 16 to coarse chop and sprinkle on top for garnish later)
  • 1 (8 oz.) container Cool Whip, thawed
  • 2 strips crisp-cooked bacon, crumbled (remove excessively fatty bits if desired)
  • quality chocolate sundae syrup for drizzle
  • kosher salt to sprinkle servings
  • For Chocolate Graham Cracker Crust:
  • 1¼ cups graham cracker crumbs
  • ⅓ cup unsweetened baking cocoa
  • ¼ cup Imperial White Sugar
  • 1/16 tsp. salt
  • ⅓ cup melted butter
  1. For Pie:
  2. Beat cream cheese and peanut butter until smooth.
  3. Beat in vanilla.
  4. Beat in powdered sugar until smooth, scraping sides and bottom of bowl as needed.
  5. Fold in chopped peanut butter cup candies.
  6. Fold in thawed Cool Whip.
  7. Spread filling into Chocolate Graham Cracker Crust. Sprinkle reserved chopped peanut butter cup candies and bacon on top. Drizzle pie with chocolate syrup.
  8. Refrigerate at least 4 hours before serving.
  9. Serve slices with a little kosher salt sprinkled on top for extra fun!
  10. To Make Chocolate Graham Cracker Crust:
  11. In small bowl, stir together crumbs, cocoa, sugar and salt. Add melted butter and stir until combined, tossing to mix well.
  12. Press into bottom and up sides of a 9 inch pie plate, make a nice even layer. Refrigerate for 1 hour until firm. (*Or you can bake this for a firmer crust at 375ยบ F for 6 - 8 minutes. Cool completely. Then fill with pie filling, chill.)
Recipe by Wildflour's Cottage Kitchen at