There’s something universally comforting about desserts that combine peanut butter and chocolate.
This Peanut Butter Cup Pie captures the essence of that perfect pairing in an easy-to-make, show-stopping dessert.
Originating from the love of classic American flavors, this pie brings a modern twist to the nostalgic taste of peanut butter cups.
Whether you’re a dessert enthusiast or a casual baker, this recipe is both approachable and irresistibly delicious.
Ingredients
For the crust:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup melted butter
For the filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 ½ cups whipped topping (like Cool Whip)
For the toppings:
- 8–10 peanut butter cups, chopped
- ¼ cup chocolate sauce
- Extra whipped topping for garnish
Instructions
Step 1: In a medium bowl, mix the chocolate cookie crumbs with melted butter until the mixture resembles wet sand.
Step 2: Press the mixture evenly into a 9-inch pie dish, ensuring it covers the bottom and sides.
Refrigerate for at least 20 minutes to set the crust.
Step 3: In a large bowl, beat together the peanut butter, cream cheese, and powdered sugar until smooth and creamy.
Step 4: Gently fold in 1 ½ cups of whipped topping, ensuring the mixture is well-combined but still fluffy.
Step 5: Spread the filling evenly over the chilled crust using a spatula.
Top the pie with chopped peanut butter cups and drizzle with chocolate sauce.
Step 6: Place the pie in the refrigerator for at least 3 hours or until fully set.
Before serving, garnish with additional whipped topping.
Tips
Chill the pie overnight for the best texture and flavor melding.
When cutting the pie, dip your knife in hot water for clean slices.
For a firmer crust, bake it at 350°F for 8–10 minutes before chilling.
If you’re short on time, pre-made graham cracker crusts work wonderfully as an alternative.
FAQs
1. Can I make this pie ahead of time?
Yes! Prepare the pie a day in advance to allow the flavors to meld and the filling to set perfectly.
2. What’s the best substitute for whipped topping?
You can use homemade whipped cream made with heavy whipping cream and a touch of sugar.
3. Can I use crunchy peanut butter?
Absolutely! It adds a delightful texture to the filling.
4. How do I prevent the crust from crumbling?
Ensure the butter is evenly mixed with the cookie crumbs, and press firmly into the dish.
Peanut Butter Cup Pie
Ingredients
For the crust:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup melted butter
For the filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 ½ cups whipped topping like Cool Whip
For the toppings:
- 8–10 peanut butter cups chopped
- ¼ cup chocolate sauce
- Extra whipped topping for garnish
Instructions
- In a medium bowl, mix the chocolate cookie crumbs with melted butter until the mixture resembles wet sand.
- Press the mixture evenly into a 9-inch pie dish, ensuring it covers the bottom and sides. Refrigerate for at least 20 minutes to set the crust.
- In a large bowl, beat together the peanut butter, cream cheese, and powdered sugar until smooth and creamy.
- Gently fold in 1 ½ cups of whipped topping, ensuring the mixture is well-combined but still fluffy.
- Spread the filling evenly over the chilled crust using a spatula. Top the pie with chopped peanut butter cups and drizzle with chocolate sauc
- Place the pie in the refrigerator for at least 3 hours or until fully set. Before serving, garnish with additional whipped topping.
