This Peanut Butter Cup Pie recipe has layer upon layer of amazingness! Peanut butter lovers, this peanut butter pie recipe is for you! Make it for someone you love!
This amazing Peanut Butter Cup Pie has been posted for a while now, and it has gotten some amazing rave reviews. It is decadent, rich, and wonderful. This is the perfect pie to make for someone you love on their birthday or just to tell them how sweet you think they are.
LAYERS AND LAYERS OF AWESOME
One of the best things about this pie are the layers of wonderfulness packed in it. So let’s talk about each one.
- Vanilla Wafer Crust: A simple crust recipe that you are sure to fall in love with.
- Chocolate Ganache: This gives this pie sort of a black bottom feel to it.
- Peanut Butter Cups: Because it could really be a peanut butter cup pie without them.
- Peanut Butter Filling: It is like a decadent peanut butter mousse.
- Drizzle of Chocolate: The easiest layer to be sure, but it gives the pie a gorgeous look.
- Chocolate Whipped Cream: It gives the pie a glorious finish.
PLANNING AND MULTITASKING
Because of all of it’s glorious layers, this pie takes a little planning. Here are a few ways to make it easier for yourself.
- This pie needs to cool in the fridge for four hours before cutting. So keep that in mind.
- At the same time that you bake the crust, put a metal bowl and metal beaters in the freezer. They need to be really cold to make the peanut butter mousse.
- Then make the chocolate ganache.
- The ganache and the pie crust will need to cool a little. Use that time to make the peanut butter mousse.
- Make the chocolate whipped cream right before serving.
STORING AND FREEZING
This pie can be kept in the refrigerator, covered, for up to three days.
A lot of readers have had good success with freezing this pie. You may want to consider cutting it before freezing so that you don’t have to thaw the whole portion of the frozen pie.
Please keep in mind that if you choose to freeze it, you should not put it back in the freezer a second time after thawing.
The frozen pie can be kept, wrapped tightly, in the freezer for up to three months.
PEANUT BUTTER DESSERTS YOU WILL LOVE
If you can’t get enough peanut butter desserts, make sure to try some of these other winners:
- No Bake Peanut Butter Cookies
- Loaded Peanut Butter Cup Bark
- Peanut Butter Chocolate Chip Cookes
- Easy Peanut Butter Fudge
If you make this pie or any of my other desserts, leave me a comment and let me know. I love hearing from you!
Peanut Butter Cup Pie
Ingredients
For the Crust
- 60 Nilla Waffers
- 1/3 cup butter melted
- 1/4 cup granulated sugar
For the Ganache Layer
- 4 oz milk chocolate chips
- 1/2 cup heavy cream
For the Peanut Butter Cup Layer
- 9 full sized peanut butter cups
For the Peanut Butter Filling
- 2 TBSPs granulated sugar
- 1 cup heavy cream cold
- 1 cup creamy peanut butter
- 8 oz cream cheese room temperature
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
Chocolate Drizzle
- 1/2 cup milk chocolate chips
Chocolate Whipped Cream Frosting
- 2 TBSPs granulated sugar
- 1 cup heavy cream
- 2 TBSPs unsweetened cocoa powder
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350 degrees.
- In a food processor , blend together the vanilla wafers. Then blend in the 1/3 cup melted butter and 1/4 cup granulated sugar. Press into a deep dish pie pan and bake for 10 minutes.
- When you put the crust in the oven, put your metal mixing bowl (from a stand mixer) and metal whisk in the freezer for 15 minutes.
- In a microwave safe measuring cup, combine the 4 oz of milk chocolate chips and the 1/2 cup heavy cream. Microwave at half power for a minute. Stir, and then microwave in 30 second intervals until it is fully combined and smooth. Pour into the bottom of the pie crust and cool in the refrigerator for 10 minutes.
- While the you are waiting for the chocolate and pie crust to cool, combine the 2 TBSPs sugar, vanilla extract, and 1 cup heavy cream in the frozen metal bowl and beat on medium until soft peaks begin to form. Then beat in the 1 cup peanut butter. Once that is combined, beat in the room temperature cream cheese and 1/2 cup granulated sugar, until fully combined.
- Put 9 full sized peanut butter cups in the bottom of the pie crust on top of the cooled ganache. Top with the creamy peanut butter filling and spread it to the edges.
- Melt the 1/2 cup milk chocolate chips and drizzle over the finished pie. You may not use all of the chocolate. Allow to firm up in the refrigerator for at least four hours.
- Before serving, make the chocolate whipped cream frosting. Freeze your metal bowl and whisk for 15 minutes. Then add 2 TBSPs granulated and 1 cup cold heavy cream. Whisk until soft peaks begin to form. Then whisk in 2 TBSPs unsweetened cocoa powder and 1/2 cup powdered sugar until combined. Put it into a piping bag and pipe around the edges of the pie.
Tom says
Quick question, Do you use Nila wafers (round cookie like shape) or vanilla wafers (long rectangular bars) for the crust?
Thanks
Tom
Nila wafers!
Sarah says
Just wondering. When I combine the milk chocolate with the cream to poor into the pie crust it looks very liquidy. Is this normal?
Thanks
Sarah, are you talking about the ganache layer? Yes, it will be very liquidy. That is why you are popping it in the refrigerator for 10 minutes after, to firm it up a little before you add the next layer. By the time the whole pie is set, it will be much thicker, though as you can see from the photos, it will still have a liquid quality.
mike kane says
I wonder if you could use Splenda for less sugar free—
Phil says
Just made this, letting it set now. I don’t see where the vanilla extract is added. I’m assuming I need to add it to the whipped cream frosting before serving with the cocoa and powdered sugar.
Shoot! Updating the recipe now, Phil
Cheryl Green says
Hi Lisa, I’ve just discovered your site and love your stories, your humor and your recipes. I predict that you will have your own cooking show one day. Thank you for sharing your recipes, talent and wisdom. I have a friend that absolutely loves peanut butter cups; can’t wait to make this for her.
Aw, thank you so much Cheryl! I think a cooking show might be a little too much Lisa for the world, but I suppose you never know ;)
Diane Bandy says
Lisa, my daughter made the peanut butter cup pie and it was outstanding! Our question is – can you
freeze this pie? It is so rich, you can’t eat a lot at one time.
You are so right Diane! Very rich! I haven’t tried freezing it, but I love this post from my friend Dorothy on freezing dessert: http://www.crazyforcrust.com/2014/10/freeze-desserts/
Darrell says
Is there any chance of UK measurements? A cup isn’t quite the same!!!
Cindy Black says
I have been married for 43 years and date night has become a regular thing for us.. My husband is an over the road truck driver so he’s not home much, that’s why date night is important to us, it lets us reconnect without input from any other source. My granddaughter thinks I should make this for her, but I told her she has to help. Thanks for a great recipe.
Cindy, I hope we are still as committed to date nights when we have been married for 43 years
Christina says
I am SUCHhhhhhhh a peanut butter junkie, will definately be trying this recipe. Love this site. ????????
I hope you like it Christina!
Carol D. says
I want to enter this in a Best Pie contest. do you think it will win? Maybe it will depend on if the judge is a peanut butter fan!!