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.
Zara says
It was great thank you!!
I’m so happy you liked it Zara!
KMP says
This is my 2nd time making this, this time I made 2 smaller pies using a deep dish 7” aluminum pan, that I doubled up for more support and I worked off of a heavy rimmed cookie sheet. I am giving one of these to my son for his birthday on Saturday. I simply followed the recipe and split everything evenly in the 2 pans. They turned out perfect and are chilling in my refrigerator. So excited I was able to accomplish this. This is a fantastic recipe, sooooo good!
Thank you so much for coming back and leaving this comment!
Renee says
I would love to make this but buying a metal mixing bowl is not worth it for 1 recipe. 😢
That totally makes sense to me Renee. Please know that any metal bowl will work. You might be able to find one for less at a restaurant supply store.
KMP says
Been 3 months since I last made this and today is the day I’m making it for the 3rd time! This is THE BEST peanut butter cup pie hands down! Yippee heading to the Dollar Store to get the Reece’s!! Will enjoy this beautiful creation for Sunday night’s dessert! Thank you for this awesome recipe 🧡👍🏻👍🏻
I’m so happy to hear that you liked it!
Monika says
OMG! This was so good. Made it this morning to have with our Thanksgiving dinner. Used a springform pan as I didn’t have a deep dish pie pan. Came out great!
So glad to hear this, Monika!
Jennifer says
If you are stretched for time or will not be in a position to make the chocolate whip, can you make it, then go ahead and put on the pie, and refrigerate for the 4 hours?? Or does it have to be added right before serving ?
I would make the chocolate whipped cream ahead of time and then add it to the pie right before serving.
Kris Marie says
This is the absolutely BEST PB Pie! I just made 2 small pies for my Valentines! Hubby and a son who requests it frequently! I love making it the day before and I will make the chocolate whipped cream to pipe on the tops of the pie! That chocolate whipped cream is to die for, well the whole pie is! A definite keeper! Do not be afraid of all the different steps to create this masterpiece! Thank you so much!
Chiara says
Do you think it will hold up well if I make this & let it sit overnight without the whipped cream?
As long as you put it in the refrigerator, it will be fine!
Rick E. says
Could this pie be made in a spring form pan instead of a pie plate?
I am worried that it wouldn’t set enough for a spring form pan.
Melissa says
Could this be doubled and made in a 9×13” pan for a crowd??
I’m not sure it is solid enough to be bars.