Go Back
–+ servings
peanut butter cup pie

Peanut Butter Cup Pie

The Crispy Chef
A creamy, decadent peanut butter cup pie with a graham cracker crust, smooth peanut butter filling, and chocolate ganache topping. This no-bake dessert transforms the classic candy into an impressive dessert that's surprisingly easy to make.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 4 hours 38 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 650 kcal

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

- For a no-bake version, skip baking the crust and simply chill it for 30 minutes before adding the filling.
- 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

Calories: 650kcalCarbohydrates: 45gProtein: 12gFat: 48gSodium: 320mgFiber: 3gSugar: 32g
Keyword chocolate peanut butter dessert, chocolate peanut butter pie, easy pie recipe, homemade peanut butter pie, No-Bake Dessert, peanut butter cup pie, reese's pie
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!