Peanut Butter Cup Pie – A Decadent Chocolate & Peanut Butter Dessert

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Treat yourself to a slice of heaven with this Peanut Butter Cup Pie! This indulgent dessert features a chocolate cookie crust, creamy peanut butter filling, and a smooth, glossy chocolate ganache topping. Topped with mini Reese’s peanut butter cups and a drizzle of melted peanut butter, it’s a perfect dessert for any occasion. Rich, creamy, and utterly satisfying, this pie is sure to become a new favorite in your dessert rotation.

Ingredients:

For the Crust:

  • 1 1/2 cups chocolate cookie crumbs (about 24 cookies)
  • 1/4 cup unsalted butter, melted

For the Peanut Butter Filling:

  • 1 1/2 cups creamy peanut butter
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped topping (like Cool Whip) or 1 cup heavy cream, whipped

For the Chocolate Ganache Topping:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

For Garnish (optional):

  • Mini Reese’s peanut butter cups or chopped peanut butter cups
  • Drizzle of melted peanut butter

Preparation:

Step 1: Prepare the Crust

  1. In a medium-sized bowl, combine the chocolate cookie crumbs and melted butter, mixing until the crumbs are evenly coated.
  2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
  3. Place the pie crust in the freezer for 10-15 minutes to set.

Step 2: Make the Peanut Butter Filling

  1. In a large bowl, beat together the creamy peanut butter and softened cream cheese until smooth and creamy.
  2. Add the powdered sugar and vanilla extract, mixing until fully combined.
  3. Gently fold in the whipped topping or whipped heavy cream, stirring until the filling is light and fluffy.

Step 3: Assemble the Pie

  1. Spread the peanut butter filling evenly over the chilled cookie crust.
  2. Smooth the top with a spatula to ensure an even layer.
  3. Return the pie to the fridge to set while preparing the ganache.

Step 4: Prepare the Chocolate Ganache

  1. In a microwave-safe bowl, heat the heavy cream until warm (but not boiling).
  2. Pour the cream over the chocolate chips and let sit for 1-2 minutes. Stir until smooth and glossy.
  3. Let the ganache cool slightly before pouring it over the peanut butter filling.

Step 5: Add Ganache Topping

  1. Pour the ganache over the peanut butter filling, spreading it evenly across the top.
  2. Refrigerate the pie for at least 2 hours to fully set.

Step 6: Garnish and Serve

  1. Before serving, garnish with mini Reese’s peanut butter cups, chopped peanut butter cups, or a drizzle of melted peanut butter for extra flair.
  2. Slice and serve chilled for a rich, indulgent treat.

Cooking Notes:

  • For an extra chocolatey crust, substitute the chocolate cookie crumbs with crushed Oreos for an even richer flavor.
  • This pie can be made ahead of time. Store it in the fridge and let it set overnight for the best results.
  • You can also freeze individual slices for a cool, creamy treat during the summer months.

Serving Suggestions:

  • Serve with a scoop of vanilla or chocolate ice cream for the ultimate dessert experience.
  • Pair with a cup of hot coffee or milk to balance the richness of the pie.

Tips:

  1. Pie Crust: Make sure to press the crust firmly into the pan to prevent it from falling apart when slicing.
  2. Whipped Cream: If using heavy cream, be sure to whip it to stiff peaks before folding it into the peanut butter mixture.
  3. Storage: Keep any leftovers stored in the fridge for up to 5 days. Make sure to cover the pie tightly with plastic wrap to maintain its freshness.

Prep Time: 20 minutes

Chilling Time: 2 hours

Total Time: 2 hours 20 minutes

Nutritional Information (per slice):

  • Calories: 450
  • Protein: 7g
  • Sodium: 200mg

FAQs:

Q1: Can I use a different type of peanut butter for the filling?

Yes, you can use natural peanut butter or crunchy peanut butter for a different texture, though the filling will be a bit less smooth.

Q2: Can I make this pie ahead of time?

Absolutely! This pie can be prepared a day ahead of time. Just store it in the fridge to set and garnish just before serving.

Q3: How long can I store leftovers?

Leftover pie can be stored in the fridge for up to 5 days, though it’s best enjoyed within 2-3 days for the freshest taste.

Conclusion:

This Peanut Butter Cup Pie is an indulgent dessert that’s perfect for peanut butter lovers and chocolate fans alike. With a rich chocolate crust, creamy peanut butter filling, and a glossy chocolate ganache topping, this pie is a showstopper for any occasion. Whether you’re making it for a special celebration or just because, it’s sure to impress your guests and satisfy your sweet tooth!

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Peanut Butter Cup Pie

  • Author: Imili Johnson
  • Total Time: 2 hours 20 minutes
Print Recipe

Ingredients

Scale

Ingredients:

For the Crust:

  • 1 1/2 cups chocolate cookie crumbs (about 24 cookies)
  • 1/4 cup unsalted butter, melted

For the Peanut Butter Filling:

  • 1 1/2 cups creamy peanut butter
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped topping (like Cool Whip) or 1 cup heavy cream, whipped

For the Chocolate Ganache Topping:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

For Garnish (optional):

  • Mini Reese’s peanut butter cups or chopped peanut butter cups
  • Drizzle of melted peanut butter

Instructions

Preparation:

Step 1: Prepare the Crust

  1. In a medium-sized bowl, combine the chocolate cookie crumbs and melted butter, mixing until the crumbs are evenly coated.
  2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
  3. Place the pie crust in the freezer for 10-15 minutes to set.

Step 2: Make the Peanut Butter Filling

  1. In a large bowl, beat together the creamy peanut butter and softened cream cheese until smooth and creamy.
  2. Add the powdered sugar and vanilla extract, mixing until fully combined.
  3. Gently fold in the whipped topping or whipped heavy cream, stirring until the filling is light and fluffy.

Step 3: Assemble the Pie

  1. Spread the peanut butter filling evenly over the chilled cookie crust.
  2. Smooth the top with a spatula to ensure an even layer.
  3. Return the pie to the fridge to set while preparing the ganache.

Step 4: Prepare the Chocolate Ganache

  1. In a microwave-safe bowl, heat the heavy cream until warm (but not boiling).
  2. Pour the cream over the chocolate chips and let sit for 1-2 minutes. Stir until smooth and glossy.
  3. Let the ganache cool slightly before pouring it over the peanut butter filling.

Step 5: Add Ganache Topping

  1. Pour the ganache over the peanut butter filling, spreading it evenly across the top.
  2. Refrigerate the pie for at least 2 hours to fully set.

Step 6: Garnish and Serve

  1. Before serving, garnish with mini Reese’s peanut butter cups, chopped peanut butter cups, or a drizzle of melted peanut butter for extra flair.
  2. Slice and serve chilled for a rich, indulgent treat.

Notes

Cooking Notes:

  • For an extra chocolatey crust, substitute the chocolate cookie crumbs with crushed Oreos for an even richer flavor.
  • This pie can be made ahead of time. Store it in the fridge and let it set overnight for the best results.
  • You can also freeze individual slices for a cool, creamy treat during the summer months.
  • Prep Time: 20 minutes
  • Cook Time: 2 hours

Nutrition

  • Calories: 450
  • Sodium: 200mg
  • Protein: 7g

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