Peanut Butter Cup Pie
Indulge in a creamy and rich Peanut Butter Cup Pie, perfect for satisfying your chocolate and peanut butter cravings. This no-bake dessert combines a chocolate cookie crust, a creamy peanut butter filling, and a luscious chocolate topping, making it a delightful treat for any occasion.
Equipment
- 1 9-inch pie dish
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 measuring cups and spoons
Ingredients
- 24 pieces chocolate sandwich cookies crushed
- 1/4 cup unsalted butter melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup cream cheese softened
- 1 cup heavy cream whipped
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- In a mixing bowl, combine the crushed chocolate sandwich cookies and melted butter. Mix well until the crumbs are evenly coated.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Set it aside.
- In a large bowl, use an electric mixer to combine the peanut butter, powdered sugar, and softened cream cheese until smooth and creamy.
- Gently fold the whipped cream into the peanut butter mixture using a rubber spatula until fully combined.
- Pour the peanut butter filling into the prepared crust, spreading it evenly. Refrigerate while making the topping.
- In a small saucepan, heat the 1/2 cup heavy cream over medium heat until it just begins to simmer.
- Remove from heat and stir in the chocolate chips until melted and smooth.
- Pour the chocolate topping over the peanut butter filling, spreading it gently to cover the surface completely.
- Refrigerate the pie for at least 4 hours or until set. For best results, chill overnight.
- Once set, slice and serve chilled.
Notes
You can top the pie with additional chopped peanut butter cups or crushed cookies for extra flair.
Store any leftovers in the refrigerator for up to 3 days.
For a richer flavor, consider using dark chocolate chips instead of semi-sweet.