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
Scale
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.
