This recipe for Chocolate Peanut Butter Cup Pie is a dessert for you if you are a lover of peanut butter and chocolate.
There is a reason why one of the most popular candy out there is Reese’s Peanut Butter Cups. Chocolate and peanut butter…it is a perfect match. A friend of ours once told us he loves to eat his peanut butter cups chilled in the fridge. So we had to try it and now that is what I typically do with them when we buy them. Do you prefer them chilled? If you haven’t tried it yet…I would highly suggest you give that a try.
This pie is basically that…chilled peanut butter and chocolate. It is no bake…yeah! So many reasons to love a no bake recipe…
You can make it when it is hot outside and not heat up the house.
Sooo easy to make.
No need to turn on the oven.
To make this pie, first I would suggest getting your peanut butter cups ready. This way you are not rushing to cut them in half while the ganache is hardening. I usually cut in half about nine (ok, nine are needed for the pie…I might just happen to cut a few extra to sample!) And then chop up more coarsely to spread over the entire pie. A little tip…place the peanut butter cups in the fridge to chill for a little bit before cutting them, especially if it is warm outside. Otherwise you will get the chocolate all over your fingers and it will be a mess. Once you have them cut, set them aside.
To make the crust, simply use your blender, hand mixer
While the crust is setting, go ahead and make the filling. You just need to mix the peanut butter and cream cheese together with an electric mixture until it is well blended. Make sure the cream cheese is softened so it will mix better with the peanut butter. Once it is mixed it will look a bit crumbly. Then add in the cool whip and mix until everything is blended together well.
Pull out the pie crust and scoop the filling into the pie crust, spreading it out throughout the pie crust. And then place it back in the freezer for another 30 minutes.
While that is setting up in the freezer, you can make the ganache. In a pot, heat the heavy whipping cream until it is just about to boil, stirring occasionally. Pour the chocolate chips into a bowl and once the heavy whipping cream is ready, pour it over the chocolate chips. Let that sit for 1-2 minutes. Then stir with a spatula in the same direction. Once you get it going, switch over to a wire whisk. Whisk it until it is smooth. You might have to use a little muscle to get it going but it will get there. Let the ganache sit until it is at room temperature. Once it is, pour it over the pie and spread it out evenly. Immediately gently press the halved peanut butter cups along the edges of the pie and sprinkle the coarsely chopped peanut butter cups over the pie.
Now is the hard part…chilling it for a couple of hours and waiting to dive into it! Cover it with foil and place in your freezer for 2 hours.
Another little tip…slice up the pie into small pieces. It is a very sweet pie. You can always go back for another one if you want…but I would suggest to start with small pieces.
Any leftover pie should be covered and placed back in the freezer.
If peanut butter and chocolate combo is your thing, check out these other recipes…
Ultimate Peanut Butter and Chocolate Chip Cookies
Peanut Butter Chocolate Kiss Cookies
Happy Baking!
~ Jeannie
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Chocolate Peanut Butter Cup Pie
Ingredients
For the piecrust
- 1 package Oreos finely crushed
- ¼ cup unsalted butter melted
For the filling
- ¾ cup creamy peanut butter
- 4 ounces cream cheese softened
- 12 ounces cool whip thawed
For the chocolate ganache
- 1 ½ cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
To top the pie off
- Peanut Butter Cups about 9, cut in half to place along the edge of the pie
- Peanut Butter Cups coarsely chopped, to sprinkle over the pie
Instructions
For the crust
- Crush up the Oreo cookies into fine crumbs using a blender or food processor.
- Mix together the crumbs and melted butter in a bowl until well blended.
- Form a pie crust using the back of a spoon in your pie dish.
- Place it in your freezer for 30 minutes or until you have the filling ready.
For the filling
- Mix together the peanut butter and cream cheese with an electric mixer. Add in the cool whip and mix until combined.
- Scoop filling into the pie crust and spread out evenly. Freeze for 30 minutes.
For the chocolate ganache
- Heat the heavy whipping cream in a pot on low heat until the heavy whipping cream is just about to boil, stirring occasionally.
- Place the chocolate chips into a medium sized bowl. Pour the heavy whipping cream over the chocolate chips and let it sit for 1-2 minutes.
- Stir with a spatula in the same motion, switching to a whisk once you get it going. Whisk it together until it is smooth.
- Let it sit to cool to room temperature before putting it on the pie.
Topping off the pie
- Pour the ganache over the pie. Immediately place the halved peanut butter cups around the edges of the pie where the ganache is. Then sprinkle as many coarsely crushed peanut butter cups over the pie. (You want to do this before the ganache hardens.)
- Cover with foil and place back into the freezer 2 hours.
- Let it sit a few minutes before slicing.
- Cover and freeze any leftovers.
Recipe Notes
Adapted from Beth The First Year
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