This sweet treat is no Halloween trick! Our decadent peanut butter cup pie is rich in flavor and super easy to make. A chocolate peanut butter cookie crust holds a luscious creamy filling of peanut butter, cream cheese, and Cool Whip. A highly satisfying blanket of hot fudge blankets the pie, garnished with chunks of everyone’s favorite peanut butter cup candy, making this an indulgent dessert that’s perfect for special occasions or any time you want to treat yourself!
This post may contain affiliate links. I may earn compensation when you click links, at no additional cost to you. This helps our site continue to produce great content. Thank you for your support!
What is Peanut Butter Cup Pie?
This peanut butter cup pie is a rich, creamy dessert reminiscent of peanut butter cup candies. It can be classified into the no-bake pie category, since the filling does not need to be cooked. It does require a chill time of at least 2 hours before serving for the filling to firm up and for flavors to meld.
The cookie crust does need to be baked for a short time to create a firm base for the peanut butter filling. When the crust is baked, the sugar melts. It fuses with the cookie crumbs and rehardens upon cooling, creating a solid crust. Premade graham and cookie based crusts do not have to be baked, but the final crust will be softer and more crumbly than if you bake it briefly.
Do I Have to Make My Own Crust?
No!
If you don’t have time to make the cookie crust, you can use a premade chocolate crust. Sometimes those can be hard to find. If you aren’t lucky enough to find one, you can always use a premade graham cracker crust.
I don’t recommend using traditional pie crust for this type of pie. The sweet cookie or graham crust enhances the taste of the dessert, and you just don’t get that from regular pie crust.
Can This Pie Be Made Ahead?
Yes!
This pie should be chilled for a least 2 hours before serving to allow it to set for ease of slicing. However, I prefer making it the day before I serve it. I love the way it slices and tastes when it has that extra time for flavors to meld.
This pie can also be frozen for up to three months. Be sure to cover it tightly to prevent freezer burn. Thaw in the refrigerator 24 hours before you plan to use it.
Or for a frosty summer treat, serve it in frozen form. Let it stand at room temperature for about 10 minutes before slicing. It is a delicious way to end a summer barbeque!
Print
Directions
- Preheat oven to 350 F.
Mix crumbled cookies, melted butter, and sugar until moistened well.
- Press cookie mixture into the bottom and sides of an ungreased 9u0022 pie plate. Bake in preheated oven for 10-12 minutes. Let cool. The crust will solidify as it cools.
- To prepare the filling, beat the peanut butter, cream cheese, and sugar on high speed until well combined.
- Fold in the Cool Whip until thoroughly combined.
- Spoon filling into cooled crust. Smooth the top so filling is evenly distributed.
- Microwave the hot fudge for 20 seconds or until easily pourable. Spread over surface of pie. Sprinkle with chopped peanut butter cups. Chill for at least 2 hours before serving.
Looking for More Desserts?
- Served warm or cold, Creamy Rice Pudding is a favorite of many
- The classic Pumpkin Sheet Cake is a comforting fall dessert
- Two-Bite Fruit Topped Cheesecakes make it easy to say yes to a treat
Decadent Peanut Butter Cup Pie
Difficulty: Easy8
servings30
minutes2
hours10
minutesThis chocolate peanut butter cookie crust holds a luscious creamy filling of peanut butter, cream cheese, and cool whip.
Ingredients
- Cookie Crust
1 -9.5 oz pkg chewy Chips Ahoy chocolate cookies with Reese’s peanut butter cups, crumbled (or 2 cups crumbled chocolate cookies)
1/4 cup sugar
1/4 cup butter, melted
- Pie Filling
1 cup creamy peanut butter
8 oz cream cheese, softened
1/2 cup sugar
8 oz container Cool Whip
1/2 cup hot fudge ice cream topping
1 -1.5 oz package Reese’s peanut butter cups, chopped
Directions
- Preheat oven to 350 F.
Mix crumbled cookies, melted butter, and sugar until moistened well. - Press cookie mixture into the bottom and sides of an ungreased 9″ pie plate. Bake in preheated oven for 10-12 minutes. Let cool. The crust will solidify as it cools.
- To prepare the filling, beat the peanut butter, cream cheese, and sugar on high speed until well combined.
- Fold in the Cool Whip until thoroughly combined.
- Spoon filling into cooled crust. Smooth the top so filling is evenly distributed.
- Microwave the hot fudge for 20 seconds or until easily pourable. Spread over surface of pie. Sprinkle with chopped peanut butter cups. Chill for at least 2 hours before serving.
Chicken Soup with Dumplings is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
This looks really yummy.
Thank you! It’s super delicious!
This looks really good! I always used to enter the New Mexico State Fair’s Pie Baking Contest. One year, their special category was peanut butter pie; that was the first time I’d heard of it.
This recipe is much better than what I invented! Love the detailed explanations.
Thank you! I would have loved to have been a judge in the peanut butter pie judging contest!
Looks incredible! My Hubby would hoard that all to himself! LOL
Ha ha ha! I can understand that. It’s soooo addictive!
My husband would LOVE this!
That chocolatey peanut butter duo can’t be beat!
This pie sounds really good! I might be able to create a vegan version.
I hope it’s possible. I’m sure it would be delicious!
Oh my gosh, yum!!! Reese’s are my favorite candy. I will definitely be making this!
Reese’s are a favorite in our house, too. That’s why we love this pie!
My mouth is watering reading this recipe, it’s definitely one I need to try!
It’s one of our very favorites!
My husband would LOVE this. He hates chocolate and he hates peanut butter but for some reason he loves them together in a Reese’s. 😂
I’ve got to agree, chocolate and peanut butter are amazing together!
Oh my goodness I love ALL the things in here. This is definitely going on my grocery list of ingredients. And that Pi dish is so cute!
Thank you! I love my Pi plate!
What a great pie to make ahead of time! And grabbing a pre-made crust adds to the convenience!
Definitely! I like the cookie crust more, but the premade crust makes it all a lot easier.