If you are searching for a dessert that combines the rich flavors of chocolate and peanut butter in the most irresistible way, the Peanut Butter Cup Chocolate Pie Recipe is about to become your new favorite indulgence. This pie masterfully blends a crunchy Oreo crust with a luscious, creamy peanut butter and cream cheese filling sprinkled with mini Reese’s peanut butter cups and finished with a drizzle of warm hot fudge sauce. Every bite offers a perfect harmony of texture and taste that feels like a little chocolate-peanut butter heaven on your plate.
Ingredients You’ll Need
Getting the ingredients together for this recipe is a breeze, but each component plays a crucial role in making this pie irresistibly delicious. From the crunchy Oreo crust to the smooth, creamy filling and the sweet bursts of peanut butter cups, every ingredient adds a unique texture or flavor that makes this dessert shine.
- 24 Oreo cookies, crushed (about 2 cups): These form the crunchy and chocolatey base that holds the pie together perfectly.
- 5 tablespoons unsalted butter, melted: Binds the Oreo crumbs to create a sturdy, flavorful crust.
- 1 cup creamy peanut butter: Adds a creamy richness with that classic peanut butter flavor.
- 8 oz cream cheese, softened: Makes the filling smooth and velvety while balancing the sweetness.
- 1 cup powdered sugar: Sweetens the filling without any grittiness.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, aromatic note.
- 8 oz Cool Whip or whipped topping, thawed: Lightens the filling for a fluffy, melt-in-your-mouth texture.
- 1 cup mini Reese’s peanut butter cups, chopped: Brings extra bursts of peanut butter and chocolate throughout the filling.
- 1/2 cup hot fudge sauce, warmed: Poured on top to add a gooey, decadent layer of chocolatey goodness.
- 1/2 cup mini Reese’s peanut butter cups, chopped (for topping): Creates an inviting, crunchy garnish that makes every slice exciting.
How to Make Peanut Butter Cup Chocolate Pie Recipe
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix the crushed Oreo cookies with the melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish, ensuring an even layer that will hold the filling well. Bake the crust for 10 minutes, then allow it to cool completely. This step is essential because a warm crust won’t set properly and can make the filling slip or slide.
Step 2: Make the Filling
In a large mixing bowl, beat together the creamy peanut butter and softened cream cheese until the blend is smooth and luscious. Next, add the powdered sugar and vanilla extract, and continue beating until the mixture is well combined and silky. Gently fold in the thawed Cool Whip until everything is perfectly incorporated, creating a fluffy texture that makes the pie feel light despite its richness. Finally, stir in the chopped mini Reese’s peanut butter cups — this adds those delightful peanut butter chunks that make this pie stand out.
Step 3: Assemble the Pie
Pour the prepared filling into your cooled Oreo crust, spreading it evenly with a spatula. Drizzle the warmed hot fudge sauce over the surface for a glossy, mouth-watering finish. Top it off by sprinkling the additional chopped mini Reese’s peanut butter cups over the fudge layer to add extra texture and make it visually stunning. Refrigerate the entire pie for at least 2 hours, allowing it to chill and set up beautifully before cutting into slices.
How to Serve Peanut Butter Cup Chocolate Pie Recipe
Garnishes
For a show-stopping presentation, top your Peanut Butter Cup Chocolate Pie Recipe with whipped cream swirls or extra chopped peanut butter cups. You might also sprinkle a little sea salt or cocoa powder on top for an upscale look and flavor boost. These simple garnishes add an extra touch of elegance and an extra hit of flavor that your guests will love.
Side Dishes
This pie is so rich and satisfying that it pairs well with light and fresh sides. Consider serving it alongside fresh berries, a scoop of vanilla ice cream, or even a cold glass of milk to cut through the richness. These thoughtful pairings balance the indulgence so you can savor every bite without feeling overwhelmed.
Creative Ways to Present
If you’re bringing this pie to a gathering, consider serving it in individual clear cups layered with extra hot fudge and mini peanut butter cups for a creative twist. Or slice the pie and place pieces on decorative plates with drizzles of caramel and chocolate sauce. These ideas add flair and make the Peanut Butter Cup Chocolate Pie Recipe feel extra special and thoughtfully prepared.
Make Ahead and Storage
Storing Leftovers
Store any leftover Peanut Butter Cup Chocolate Pie in an airtight container or cover it tightly with plastic wrap and keep it in the refrigerator. It will stay fresh and delicious for up to 4 days, making it perfect for enjoying several times over without losing any of its creamy goodness.
Freezing
This pie freezes beautifully! To freeze, wrap it securely in plastic wrap followed by aluminum foil and store in the freezer for up to 2 months. When ready to enjoy, thaw the pie overnight in the refrigerator to retain its perfect texture.
Reheating
Since this pie is best served chilled, reheating is not recommended. Instead, enjoy it cold straight from the fridge or allow it to sit at room temperature for 10-15 minutes before serving if you prefer a slightly softer texture.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add a delightful texture throughout the filling, giving each bite an extra crunch along with the mini Reese’s cups.
Is there an alternative if I don’t have Cool Whip?
Yes, you can substitute Cool Whip with freshly whipped heavy cream for a more natural option. Just whip it until soft peaks form, then fold into the filling as directed.
Can I make this pie gluten-free?
Yes! To make the Peanut Butter Cup Chocolate Pie Recipe gluten-free, swap the Oreo cookies for a gluten-free chocolate cookie crust or gluten-free cookie crumbs. Just be sure all your other ingredients, like Reese’s peanut butter cups, are labeled gluten-free.
How long does it take for the pie to set properly?
Chill the pie for at least 2 hours in the refrigerator before serving to ensure it firms up nicely. If possible, chilling overnight will give you the best texture and flavor combination.
Can I double this recipe for a larger crowd?
Definitely! Simply double the ingredients and prepare in two pie dishes or a larger pan if you have one. Just keep the baking and chilling times consistent for the crust and filling.
Final Thoughts
There is something truly magical about the Peanut Butter Cup Chocolate Pie Recipe that makes it impossible to resist. From the crunchy Oreo crust and creamy peanut butter filling to the chocolate fudge drizzle and peanut butter cup surprises throughout, this pie is a celebration of bold flavors and comforting textures. I can’t wait for you to try this recipe and share it with those you love — it’s a guaranteed crowd-pleaser that will quickly become a treasured classic in your dessert repertoire.
Print
Peanut Butter Cup Chocolate Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peanut Butter Cup Chocolate Pie is a luscious no-bake dessert featuring a crunchy Oreo cookie crust filled with a smooth and creamy peanut butter and cream cheese mixture. Topped with mini Reese’s peanut butter cups and warm hot fudge sauce, this pie is the perfect indulgence for peanut butter and chocolate lovers.
Ingredients
Crust
- 24 Oreo cookies, crushed (about 2 cups)
- 5 tablespoons unsalted butter, melted
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
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 together until well combined.
- Form the Crust: Press the Oreo mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes, then remove and let it cool completely before assembling the pie.
- Make the Filling: In a large bowl, beat the creamy peanut butter and softened cream cheese together until smooth and creamy.
- Add Sweetness and Flavor: Add powdered sugar and vanilla extract to the peanut butter mixture, beating until fully combined.
- Fold in Whipped Topping: Gently fold in the thawed Cool Whip until the mixture is thoroughly incorporated and fluffy.
- Add Peanut Butter Cups: Stir in 1 cup of chopped mini Reese’s peanut butter cups to the filling to add texture and flavor.
- Assemble the Pie: Pour the prepared filling into the cooled Oreo crust, spreading it evenly over the surface.
- Add Toppings: Drizzle the warmed hot fudge sauce over the filling, then sprinkle with the remaining 1/2 cup of chopped mini Reese’s peanut butter cups on top.
- Chill the Pie: Refrigerate the assembled pie for at least 2 hours to allow it to set and chill thoroughly.
- Serve: Slice the pie and serve chilled, enjoying the creamy peanut butter and chocolate flavors in every bite.
Notes
- The crust requires baking to set, but the filling itself is no-bake and chilled.
- You can use regular whipped cream instead of Cool Whip if preferred, but it should be whipped to stiff peaks.
- For a firmer crust, press the crust mixture tightly into the pie dish and bake fully before cooling.
- Store leftover pie refrigerated and consume within 3-4 days for best quality.
- Warm the hot fudge sauce gently to make drizzling easier without melting the filling.
