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.
did you make this
Peanut Butter Cup Pie
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Marion Weineck. says
Really devine, we will celebrate been married for 45 great years on 15th July and my man has a very sweet tooth so this will been waiting for him to find it in the lapa fridge. Thank you for a wonderful idea.
I hope you like it!
Katy says
Pie looks soo yummy. I suggest using peanutbutter oreos in the cookie crust. And be careful with the 10 minutes. Thank you for the recipe.
pam demarco says
how long does whipped cream frosting hold up….would like to make ahead of time. bringing pie to a function
It was great in my fridge for two days.
Jan says
Do you have any idea what the nutritional value is for this pie? It sounds delicious! My husband and I are on Weight Watchers. Looking at the ingredients, I’m thinking one bite would wipe out my points for the day. lol It would be great to take to a family get together, though.
Does anyone have a recipe for peanut butter pie that has fewer calories?
I rated it 5 stars because it sounds so good.
Hi Jan! I need to update the recipe with the nutritional information, but until then, I would suggest using My Fitness Pal! It’s a really helpful app that tracks calories and you can just put in the website address for this recipe and it will calculate it out!
Ardyce says
Can you use a springform pan in place of a deep dish pie plate?
I haven’t tried it with a spring form. I would worry that it’s not going to firm up enough to make that work.
Rebekah Martin says
I wish I could post a picture of my version of this pie, the exact same I just garnished differently, what an amazing recipe! I just added more melted butter to my crust because it was too crumbly at first.
I’m so happy you liked it Rebekah!
Elin says
This came out perfect!! Made it & ate it tonight….mmmmm. Just need that note under #8. about adding the vanilla, but luckily I caught it in the comments. Also might want to clarify that heavy cream is actually heavy “whipping” cream. That was what I bought but then was second guessing myself, goggling tbe difference & ran to two grocery stores today because I didn’t want to mess it up. I plan to half all the fixings for the chocolate whipped cream frosting next time because even though I added a lot, I had way too much left over. And YES, I will be making this again! Now I`ve gotta bake cupcakes tomorrow to use up the extra whipped chocolate frosting – can’t let that go to waste. ????
Luke says
Made this pie today… wowsers! It looks good and tastes good. Thanks for the recipe.
So glad you liked it Luke!
Maria says
Want to make this next week for work…..in a 9×13……should I double the recipe????????????
Looking at volumes of baking dishes, the volume of a deep dish 9 inch pie pan is about 6 cups and the volume of a 9 by 13 inch pan is 12 cups. That said, I haven’t tried this in a baking dish, so I can’t say how it will work.
KP says
Well I’m going to make this Tuesday as a surprise birthday dessert for my husband, he is an absolute peanut butter lover! Good reviews too.
I hope he loves it!
KMP says
He absolutely loved it as did various family members and so much so that I just made it again, I just posted how I made the 2 smaller pies!
Wonderful!