Indulge in the ultimate dessert experience with our Peanut Butter Cup Chocolate Pie. This rich and creamy pie combines the luscious flavors of chocolate and peanut butter, topped with mini Reese’s peanut butter cups for an irresistible treat. Whether you’re a chocolate lover or a peanut butter enthusiast, this pie is sure to satisfy your sweet tooth.
Why You’ll Love This Recipe
What I love about this Peanut Butter Cup Chocolate Pie is how perfectly the rich chocolate and creamy peanut butter flavors come together. The Oreo crust provides a delightful crunch that balances the smooth and indulgent filling. The mini Reese’s peanut butter cups sprinkled throughout the pie make every bite extra special. The topping of warm hot fudge sauce and more Reese’s cups adds the perfect finishing touch. It’s the ideal dessert for any occasion, from casual family dinners to special celebrations. I know I always get rave reviews whenever I serve it!
Ingredients:
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
Directions:
Prepare the Crust:
Preheat the oven to 350°F (175°C).
In a medium bowl, mix the crushed Oreo cookies and melted butter 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 cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract, and beat until combined.
Fold in the Cool Whip until fully incorporated.
Stir in the chopped mini Reese’s peanut butter cups.
Assemble the Pie:
Pour the filling into the cooled crust, spreading it evenly.
Drizzle the warmed hot fudge sauce over the top.
Sprinkle with additional chopped mini Reese’s peanut butter cups.
Chill:
Refrigerate the pie for at least 2 hours before serving to allow it to set.
Serve:
Slice and enjoy this rich and creamy peanut butter cup chocolate pie!
Variations
Gluten-Free: Swap the Oreo crust for a gluten-free cookie crust or use gluten-free chocolate cookies.
Peanut Butter Lovers: Add an extra layer of peanut butter in between the filling and crust for an even more intense peanut butter flavor.
Chocolate Lovers: Use a chocolate mousse instead of Cool Whip for a richer, more decadent filling.
Crunchy Texture: Add crushed peanuts or a layer of chopped chocolate in the filling for added texture.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator. The pie will keep for up to 3 days, but I recommend enjoying it sooner for the best texture. There’s no need to reheat the pie, as it’s meant to be served chilled.
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FAQs:
How do I make sure the crust stays intact when I remove it from the pie dish?
To help prevent the crust from falling apart, be sure to press the Oreo mixture firmly into the pie dish. After baking, let it cool completely before adding the filling to ensure it sets properly.
Can I use regular whipped cream instead of Cool Whip?
Yes, you can use regular whipped cream in place of Cool Whip, though the texture may differ slightly. Cool Whip gives the pie a light, fluffy texture that is hard to beat.
How long should I chill the pie before serving?
For the best results, refrigerate the pie for at least 2 hours before serving. This gives the filling time to set and makes slicing easier.
Can I make this pie ahead of time?
Yes, this pie is perfect for making ahead of time! Prepare it the day before and store it in the fridge. Just be sure to give it enough time to chill and set before serving.
Can I freeze this Peanut Butter Cup Chocolate Pie?
Yes, you can freeze the pie for up to 1 month. Just be sure to cover it tightly with plastic wrap or aluminum foil. When ready to serve, let it thaw in the refrigerator for a few hours.
Conclusion:
This Peanut Butter Cup Chocolate Pie is a showstopper dessert that’s perfect for any occasion. The combination of a crunchy Oreo crust, creamy peanut butter filling, and the rich chocolate topping makes it an irresistible treat. Enjoy making and sharing this delightful pie with family and friends!
📖 Recipe:
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Peanut Butter Cup Chocolate Pie
- Total Time: 2 hours 30 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
Indulge in a rich and decadent Peanut Butter Cup Chocolate Pie, featuring a creamy peanut butter filling, a crunchy Oreo crust, and topped with mini Reese’s peanut butter cups. This no-bake dessert is perfect for any occasion and sure to satisfy your sweet tooth.
Ingredients
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 cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract, and beat until combined.
- Fold in the Cool Whip until fully incorporated.
- Stir in the chopped mini Reese’s peanut butter cups.
- Assemble the Pie:
- Pour the filling into the cooled crust, spreading it evenly.
- Drizzle the warmed hot fudge sauce over the top.
- Sprinkle with additional chopped mini Reese’s peanut butter cups.
- Chill:
- Refrigerate the pie for at least 2 hours before serving to allow it to set.
- Serve:
- Slice and enjoy this rich and creamy peanut butter cup chocolate pie!
Notes
Crushing Oreos: Use a food processor for finely crushed cookies, or place them in a ziplock bag and crush with a rolling pin.
Room Temperature Ingredients: Ensure the cream cheese is softened for a smoother filling.
Chill Time: Allow the pie to chill adequately for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes + Chill Time: 2 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 450 kcal
