Big Show’s Big Eats: Peanut butter cup pie

Editor’s Note: Elite Series pro Terry Scroggins has long been known as a great cook. In this column, he shares instructions on how to cook some of his favorite foods. See his other recipes for Pork tenderloinTequila chickenVenison kabobs, Mustard fried venisonBeer can chickenSmoked ribs with red pepper jellyShrimp-stuffed jalapeñosCrab-topped grouperGrilled spaghetti.

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, two 8-ounce containers of Cool Whip, one 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.

Dump 10 Reese’s Peanut Butter Cups in and stir while they melt. It is really important that you constantly stir so the peanut butter cups do not burn.

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.

When thoroughly mixed, dump into your graham cracker pie crust.

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

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

Terry Scroggins’ column, Big Show’s Big Eats, appears monthly on You can also find him on Twitter or Facebook.