OMG this peanut butter cup pie is gonna blow your mind. Made it for my family last weekend and they literally couldn’t stop eating it. If you’re obsessed with that classic chocolate-PB combo like me, you need this in your life ASAP. The creamy peanut butter filling with that chocolatey crust… seriously addictive. And best part? Way easier than you’d think. Keep reading and I’ll show you exactly how to make this happen in your kitchen.
Why You’ll Love This Peanut Butter Cup Pie
Listen, desserts can be tricky sometimes – either too complicated or just kinda boring. This peanut butter cup pie solves both problems. First time I made this was for my bestie’s birthday. She’s a total peanut butter cup fanatic and her face when she took that first bite? Priceless.
What’s cool about this recipe is you can tweak it based on what you have around. No graham crackers? Use Oreos for the crust. Want it lighter? Use reduced fat cream cheese. Need it ready quick? The no-bake version has your back. Plus it looks super impressive even tho it’s actually pretty simple.
Ingredients You’ll Need
For the Crust:
- Graham crackers – creates that perfect slightly sweet base, can swap for chocolate cookies if you want more chocolate flavor
- Butter – holds everything together, use salted for extra flavor dimension
- Sugar – just a touch to enhance the sweetness, can reduce if using chocolate cookies
- Salt – tiny pinch to balance sweetness, can skip if using salted butter
For the Filling:
- Cream cheese – gives that perfect creamy texture, must be room temp for no lumps
- Peanut butter – star of the show! Use creamy for smoothest results but crunchy works too if you want texture
- Powdered sugar – dissolves perfectly without graininess, don’t substitute with granulated
- Vanilla – enhances all other flavors, pure extract is best but imitation works too
- Heavy cream – creates that mousse-like consistency, no substitutes here or it won’t set right
- Chocolate chips – melted for ganache layer, semi-sweet is perfect but milk chocolate makes it sweeter
For the Topping:
- Mini peanut butter cups – because more is more, chop some and leave some whole
- Chocolate sauce – drizzle for that wow factor, store-bought is fine
- Whipped cream – optional but amazing contrast to the rich filling
How to Make Peanut Butter Cup Pie
Making the Crust
- Crush graham crackers super fine. Can use food processor or put in ziplock and smash with rolling pin (way more satisfying tbh)
- Mix crumbs with melted butter and sugar. Should look like wet sand when you’re done
- Press into pie plate. Use bottom of measuring cup to get it even and compact
- Bake at 350°F for 8 mins. Should smell amazing and look slightly darker
- Cool completely before filling
Creating the Filling
- Beat cream cheese until super smooth. Like seriously, beat it longer than you think necessary
- Add peanut butter and mix till completely combined. Mixture will be thick
- Add powdered sugar and vanilla. Mix on low first so sugar doesn’t explode everywhere
- In separate bowl, whip heavy cream until stiff peaks form. Don’t overwhip or it’ll turn to butter
- Fold whipped cream into peanut butter mixture. Be gentle but thorough – no streaks
- Spread filling into cooled crust
- Chill for at least 4 hours, overnight is even better
Adding the Toppings
- Melt chocolate chips with little bit of cream to make ganache
- Pour over chilled pie and spread to edges
- Arrange chopped peanut butter cups on top
- Add final drizzle of chocolate sauce
- Chill again until chocolate layer sets (about 30 mins)
Awesome Variations of Peanut Butter Cup Pie
- No-Bake Version: Skip baking crust, just chill it. Use premade whipped topping instead of heavy cream
- Chocolate Overload: Use chocolate cookie crust and add layer of ganache before filling
- Caramel Twist: Add caramel layer between filling and topping for salted caramel effect
- Nutella Swirl: Swirl in couple tablespoons of Nutella into filling for hazelnut kick
- Cookie Dough: Mix mini chocolate chips into filling for cookie dough vibe
- Frozen PB Cup Pie: Freeze instead of refrigerate for ice cream pie texture
If you’re into this kinda dessert, you’ll probably love our Chocolate Chip Cannoli Pie too!
Peanut Butter Cup Pie
Equipment
- 9-inch pie plate
- Food processor or ziplock bag with rolling pin
- Electric mixer
- Measuring cups and spoons
- Mixing bowls
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs about 12 full sheets
- 6 tablespoons unsalted butter melted
- 3 tablespoons granulated sugar
- Pinch of salt
For the Filling:
- 8 oz cream cheese softened to room temperature
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream cold
For the Topping:
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 12 mini peanut butter cups chopped (plus extra for garnish)
- 2 tablespoons chocolate sauce for drizzling
Instructions
Making the Crust:
- Preheat oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt until mixture resembles wet sand.
- Press firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to compact the crust evenly.
- Bake for 8 minutes until lightly golden and fragrant.
- Remove from oven and cool completely before filling.
Creating the Filling:
- In a large bowl, beat cream cheese until completely smooth, about a full minute.
- Add peanut butter and mix until thoroughly combined.
- Add powdered sugar and vanilla extract. Mix on low speed initially, then increase to medium until well incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until no streaks remain.
- Spread filling evenly into the cooled crust.
- Chill for at least 4 hours or overnight.
Adding the Toppings:
- Place chocolate chips in a microwave-safe bowl.
- Heat the 1/4 cup heavy cream until just simmering, then pour over chocolate chips.
- Let sit for 1 minute, then stir until completely smooth to create ganache.
- Pour ganache over the chilled pie and spread to the edges.
- Arrange chopped peanut butter cups on top.
- Drizzle with chocolate sauce.
- Chill again until chocolate layer sets, about 30 minutes.
Notes
– Make sure cream cheese is fully at room temperature to avoid lumps in the filling.
– Store covered in the refrigerator for up to 5 days.
– Can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
– For a chocolate crust variation, substitute chocolate cookies for graham crackers.
Nutrition
FAQ About Peanut Butter Cup Pie
How do you make a peanut butter cup pie from scratch?
Making peanut butter cup pie from scratch starts with graham cracker crust, then you create filling with cream cheese, peanut butter, sugar and whipped cream. Layer it all in the crust, chill, then top with ganache and peanut butter cups. Whole process takes about 30 mins active time plus chilling.
What ingredients are needed for a peanut butter cup pie?
For basic peanut butter cup pie you need graham crackers, butter, cream cheese, peanut butter, powdered sugar, vanilla, heavy cream, chocolate chips and mini peanut butter cups. Most stuff you probably already have except maybe the heavy cream and candy.
Can I make a no-bake peanut butter cup pie?
Absolutely! For no-bake version, just press crust into pan and chill instead of baking. Rest of recipe stays basically same. It’s perfect for summer when you don’t wanna turn on oven. Texture’s slightly different but still amazing.
How do you store peanut butter cup pie?
Store peanut butter cup pie in fridge, covered with plastic wrap or in container with lid. Lasts about 5 days but honestly it never makes it that long in my house! Can also freeze slices for up to 2 months.
What is the best crust for a peanut butter cup pie?
Graham cracker crust is classic choice for peanut butter cup pie, but chocolate cookie crust is amazing too. Oreo crust works perfect if you want stronger chocolate contrast. Pre-made crusts save time but homemade definitely tastes better.
If you’ve got major sweet tooth like me, our Tiramisu Brownies and Cream Cheese Brownies are totally worth checking out too!
Make This Peanut Butter Cup Pie Your New Go-To Dessert
First time I brought this peanut butter cup pie to family dinner, my uncle who “doesn’t do desserts” ate two slices. That’s when I knew this recipe was keeper. There’s something so nostalgic about PB cups but transformed into grown-up dessert.
What I love most is seeing people’s faces when they taste it. That moment of surprise when they realize it’s not just regular pie. Makes all the dish-washing worth it! Whether you’re baking for special occasion or just random Tuesday night, this peanut butter cup pie hits spot every time. Maybe even better than the candy tbh.
Tried our Samoa Pie yet? Another reader fave if you’re into pie recipes!
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