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
Scale
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.
