If you have a sweet tooth that craves the perfect balance between rich chocolate and creamy peanut butter, this Peanut Butter Cup Chocolate Pie Recipe is about to become your new best friend. It combines fudgy Oreo crust, a luscious peanut butter and cream cheese filling, and a decadent drizzle of hot fudge topped with crunchy mini Reese’s peanut butter cups. Whether you’re making it for a family gathering or a cozy night in, this pie is a guaranteed crowd-pleaser that tastes just as dreamy as it looks.
Ingredients You’ll Need
Every ingredient in this Peanut Butter Cup Chocolate Pie Recipe plays a crucial role in creating an irresistible blend of flavors and textures. From the crunchy chocolate crust to the silky filling and crunchy toppings, each element is simple yet essential.
- 24 Oreo cookies, crushed (about 2 cups): Provides a rich, chocolatey base with a satisfying crunch.
- 5 tablespoons unsalted butter, melted: Binds the crust ingredients and adds a lovely buttery flavor.
- 1 cup creamy peanut butter: Brings that creamy, nutty richness that defines this pie.
- 8 oz cream cheese, softened: Adds smoothness and a slight tang to balance the sweetness.
- 1 cup powdered sugar: Sweetens the filling evenly without any graininess.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, aromatic note.
- 8 oz Cool Whip or whipped topping, thawed: Lightens the filling for a fluffy, airy texture.
- 1 cup mini Reese’s peanut butter cups, chopped: Adds bursts of chocolate-peanut butter goodness inside the filling.
- 1/2 cup hot fudge sauce, warmed: Creates a glossy, decadent topping that melts slightly into the filling.
- 1/2 cup mini Reese’s peanut butter cups, chopped: For sprinkling on top, making the pie irresistible and fun to look at.
How to Make Peanut Butter Cup Chocolate Pie Recipe
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Mix those crushed Oreo cookies with the melted butter until every crumb is coated. Press this mixture firmly into your 9-inch pie dish, making sure to go up the sides evenly. Bake for 10 minutes, then let it cool completely to set into a firm, chocolatey shell.
Step 2: Whip Up the Filling
In a large bowl, beat together the creamy peanut butter and softened cream cheese until silky smooth. Adding powdered sugar and vanilla extract next gives the filling that perfect sweetness and depth. Gently fold in the thawed Cool Whip to keep it light and fluffy, then sprinkle in the chopped mini Reese’s peanut butter cups for little pockets of peanut butter delight spread throughout the pie.
Step 3: Assemble the Pie
Pour the luscious filling into your cooled Oreo crust and spread it out evenly. Now, for that show-stopping finish, drizzle warm hot fudge sauce all over the top. Don’t forget to sprinkle the remaining chopped mini Reese’s peanut butter cups on top for that final burst of texture and flavor. Refrigerate the pie for at least two hours to let everything set beautifully before serving.
How to Serve Peanut Butter Cup Chocolate Pie Recipe
Garnishes
While the chopped Reese’s cups on top already add excellent decoration, consider dolloping some whipped cream or adding a sprinkle of crushed peanuts on the side to elevate the presentation and introduce even more contrasting textures.
Side Dishes
This pie is rich and indulgent, so pairing it with something light and fresh works wonders. Try serving it alongside a simple fresh fruit salad or a scoop of vanilla ice cream for that perfect balance of flavors and temperatures.
Creative Ways to Present
For a fun twist, serve individual slices topped with a drizzle of caramel or chocolate sauce and a mini peanut butter cup on each slice. You could also layer this pie filling in parfait glasses with extra crushed Oreos for a deconstructed take on the classic Peanut Butter Cup Chocolate Pie Recipe.
Make Ahead and Storage
Storing Leftovers
Once chilled, cover your pie tightly with plastic wrap or foil and store it in the refrigerator. It should stay fresh and delicious for up to 3 days. This makes it a perfect make-ahead dessert for parties or weeknight celebrations.
Freezing
If you want to make this Peanut Butter Cup Chocolate Pie Recipe ahead of time in bulk, it freezes well. Wrap the pie securely with a double layer of plastic wrap and then foil. Freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge.
Reheating
This pie is best enjoyed cold or at room temperature. Avoid reheating as the creamy filling can lose its texture and the crust might become soggy. Just let it sit on the counter for 10-15 minutes if it feels a bit too chilled before slicing.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add an extra layer of texture to the filling. Just be mindful it might change the smoothness slightly, but it’s a delicious variation.
Can I make the crust without Oreo cookies?
While Oreos are perfect for this recipe, you can use other chocolate sandwich cookies or graham crackers if you prefer. Just crush them finely and mix with melted butter as usual.
Is it possible to make this pie gluten-free?
To make it gluten-free, use gluten-free chocolate sandwich cookies for the crust and verify all other ingredients are certified gluten-free. This way, you won’t miss out on any creamy peanut butter cup chocolate goodness.
How long does the pie need to chill before serving?
For the best texture and flavor development, chilling the pie for at least 2 hours is ideal. This allows the filling to set nicely and the flavors to meld together beautifully.
Can I substitute Cool Whip with homemade whipped cream?
Yes! Homemade whipped cream will work wonderfully and lend a fresh, natural flavor to the filling. Just make sure it’s whipped to soft peaks before folding it in gently.
Final Thoughts
This Peanut Butter Cup Chocolate Pie Recipe captures everything wonderful about peanut butter and chocolate in one spectacular dessert. Whether you’re craving something decadent for a special occasion or simply want to treat yourself, this pie delivers richness, creaminess, and a whole lot of fun in every bite. Don’t wait—whip up this crowd-pleaser and discover your new favorite dessert today!
Print
Peanut Butter Cup Chocolate Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peanut Butter Cup Chocolate Pie combines a crunchy Oreo crust with a rich and creamy peanut butter and cream cheese filling, studded with mini Reese’s peanut butter cups and topped with warm hot fudge sauce. Perfectly chilled, this pie is a decadent treat that is easy to prepare and ideal for any peanut butter and chocolate lover.
Ingredients
For the Crust
- 24 Oreo cookies, crushed (about 2 cups)
- 5 tablespoons unsalted butter, melted
For the Filling
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz Cool Whip or whipped topping, thawed
- 1 cup mini Reese’s peanut butter cups, chopped
For the Topping
- 1/2 cup hot fudge sauce, warmed
- 1/2 cup mini Reese’s peanut butter cups, chopped
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). Mix the crushed Oreo cookies and melted butter in a medium bowl until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then let it cool completely.
- Make the Filling: In a large bowl, beat the peanut butter and softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, then beat again until combined. Fold in the thawed Cool Whip until fully incorporated, followed by stirring in the chopped mini Reese’s peanut butter cups.
- Assemble the Pie: Pour the prepared filling into the cooled Oreo crust, spreading it evenly with a spatula. Drizzle the warmed hot fudge sauce over the top of the filling. Sprinkle with the remaining chopped mini Reese’s peanut butter cups.
- Chill: Refrigerate the assembled pie for at least 2 hours to allow the filling to set properly and flavors to meld.
- Serve: Slice the chilled pie and serve this rich, creamy peanut butter cup chocolate dessert to your guests and family.
Notes
- You can substitute Cool Whip with homemade whipped cream if preferred.
- For a firmer crust, let the Oreo crust chill in the fridge for 30 minutes before baking.
- Use full-fat cream cheese and peanut butter for the creamiest texture.
- Ensure the peanut butter cups are finely chopped to distribute evenly throughout the filling.
- Refrigerate leftover pie tightly covered for up to 3 days.
