Thank you again for your condolences and patience over these last few weeks. I thought I was going to get back into the swing of things last week and then we both got sick. So, hopefully things will finally return to normal around here this week! Since I hadn’t been in the kitchen for so long baking, I was anxious to whip up a few things. However, it’s been super hot here and the thought of turning on the oven for very long wasn’t appealing. This peanut butter cup oatmeal cookie pie was the perfect dessert to make that both got me back into the kitchen and didn’t require heating up the house!
This cool, creamy pie is perfect for these hot summer days. The oven only needs to be on for a short time to brown the crust and then it’s all no-bake! Instead of using a traditional graham cracker crust, this crust contains oats and brown sugar to give it the taste of an oatmeal cookie. The cookie crust is then topped with a creamy peanut butter filling of peanut butter, pudding, whipped topping, a hint of brown sugar, and of course, peanut butter cups.
Stick it in the refrigerator for a couple of hours and you have all the flavors of a peanut butter cup oatmeal cookie wrapped up in an easy, creamy pie. It’s sure to please your family and friends at your next gathering, and it’ll make you happy that it was so easy to whip together!
- 1 C graham cracker crumbs, about 8 whole sheets
- ½ C quick oats
- 3 tbsp brown sugar
- ⅛ tsp salt
- ¼ C butter, melted
- 2 tsp vanilla extract
- 1.5 oz box fat-free, sugar-free instant vanilla pudding
- 2 tbsp brown sugar
- 1¼ C non-fat milk
- ¼ C peanut butter
- 8 oz whipped topping
- 1 C chopped peanut butter cups, divided
- Preheat oven to 350. Spray 9 inch pie plate with non-stick cooking spray.
- Stir together graham cracker crumbs, oats, brown sugar, and salt until well-combined. Stir in melted butter and vanilla and stir until graham mixture is coated. Press into the bottom of prepared pie plate.
- Bake for 8-10 minutes or until crust is light golden. Remove and allow to cool completely. Turn off oven.
- Whisk together pudding mix and brown sugar until combined. Whisk in milk until smooth and thick. Add in peanut butter and vigorously whisk to combine. Gently fold in whipped topping. Stir in ⅔ C chopped peanut butter cups.
- Pour into pie crust. Sprinkle remaining ⅓ C chopped peanut butter cups on top.
- Refrigerate for 2 hours or until firm. Cut into pieces and serve.
- Store leftovers in the refrigerator.
This recipe is linked with Strut Your Stuff Saturday, What’s Cookin’ Wednesday.