Peanut Butter Cup Pie Recipe
silky peanut butter pie mixed with chopped peanut butter cup candy in chocolate cookie crust with whipped cream, caramel, chocolate sauce & crushed peanuts
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Cookie Crust
Peanut Butter Filling
Whipped Topping & Sauces
Method
Transfer 1½ cups (about all) of the cookie crumbs to a medium bowl. Stir in 5 tablespoons melted butter and 1 tablespoon granulated sugar until evenly moistened and the mixture holds together when pressed.
Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of the prepared 9-inch pie pan to form a compact crust. Use the bottom of a measuring cup or glass for firm, even pressing.
Bake the crust for 8–10 minutes until it is set. Remove from oven and cool completely on a wire rack. Reduce oven temperature to 325°F (if you prefer filling baked slightly) or allow crust to cool completely for a no-bake filling.
Peanut Butter Filling
Beat cream cheese
In a large bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until smooth and creamy, about 1–2 minutes.
Incorporate peanut butter
Add 1 cup creamy peanut butter and 1 teaspoon vanilla extract to the cream cheese. Beat until fully combined and smooth, scraping down the bowl as needed.
Sweeten and season
Add 1 cup sifted confectioners' sugar and 1 teaspoon salt. Beat on low speed briefly to incorporate, then increase speed to medium until the mixture is smooth and evenly sweetened. Taste and adjust salt if needed.
Whip cream
In a separate chilled bowl, whip 1 cup cold heavy cream with clean beaters until soft peaks form. This will take 2–3 minutes on medium-high speed.
Fold whipped cream in
Fold one-third of the whipped cream into the peanut butter-cream cheese mixture gently to lighten the base. Then fold in the remaining whipped cream until fully incorporated and the filling is silky and homogeneous.
Add chopped candy
Gently fold in the chopped mini peanut butter cups (reserve a few whole or halved pieces for garnish) until evenly distributed throughout the filling.
Assemble pie
Spoon the peanut butter filling into the cooled chocolate cookie crust and spread into an even layer. Smooth the top with an offset spatula. Tap the pie lightly on the counter to remove air pockets.
Chill to set
Chill the assembled pie in the refrigerator for at least 4 hours, ideally overnight, to firm up and allow flavors to meld. If you prefer a slightly firmer set, chill 6–8 hours.
Whipped Topping & Finishing
Make whipped cream
About 15–20 minutes before serving, make the whipped cream. In a chilled mixing bowl, whip 1 cup cold heavy cream with 2 tablespoons confectioners' sugar and 1 teaspoon vanilla extract until medium–stiff peaks form.
Top the pie
Remove the chilled pie from the refrigerator. Dollop or pipe the whipped cream decoratively around the top of the pie. Place the reserved mini peanut butter cups on top as garnish.
Sauce and sprinkle
Drizzle chocolate sauce and caramel sauce over the whipped cream and center of the pie in a decorative pattern. Sprinkle crushed dry-roasted peanuts evenly over the top for crunch.
Final set and serve
Return the pie to the refrigerator for 10–15 minutes to slightly set the toppings, then slice with a sharp knife (wipe the knife between cuts for clean slices). Serve chilled.