If you’re searching for a dessert that feels like a celebration in every bite, Peanut Butter Cup Chocolate Pie is here to steal the show. Imagine a rich, cookie crumb crust filled with a fluffy, peanut butter-kissed cream cheese layer, studded and topped with chopped mini peanut butter cups, and finished with irresistible ribbons of hot fudge. This no-bake treat balances sweet and salty, creamy and chocolatey, creating an unforgettable pie that’s swoon-worthy for both special occasions and everyday cravings.
Ingredients You’ll Need
There’s nothing complicated about the lineup for this Peanut Butter Cup Chocolate Pie, but each ingredient brings its own magic to the table. From the deeply chocolatey pie crust to the dreamy whipped cream, every element amps up the flavor and creates that luscious, craveable texture we love.
- Pre-made chocolate cookie pie crust (9-inch): The crisp chocolate crust is effortless and gives a perfectly sweet, crunchy base that contrasts beautifully with the creamy filling.
- Cream cheese (8 ounces, softened): Adds body and a tangy richness, ensuring your pie is ultra smooth and holds together like a dream.
- Creamy peanut butter (1 cup): The shining star that gives that nutty, salty-sweet punch; make sure to use the creamy variety for the silkiest filling.
- Powdered sugar (1 cup): Sweetens the pie just right and dissolves perfectly for a velvety texture.
- Vanilla extract (1 teaspoon): Adds an underlying warmth and rounds out all the flavors.
- Heavy whipping cream (1 1/2 cups): Whipped to stiff peaks, it folds into the filling for cloud-like lightness and an impressive, sliceable texture.
- Mini peanut butter cups (1 cup, chopped): Little jewels of peanut buttery chocolate in every bite give the pie a playful, crowd-pleasing surprise.
- Hot fudge sauce (1/2 cup, plus extra for drizzling): For that gooey chocolate ribbon throughout and as a glossy, decadent finish.
- Additional chopped peanut butter cups for topping (optional): Makes the presentation stunning and piles on even more chocolate-peanut butter flair.
How to Make Peanut Butter Cup Chocolate Pie
Step 1: Mix the Peanut Butter Cream Cheese Base
Grab your largest mixing bowl and blend the softened cream cheese with creamy peanut butter until the mixture is totally smooth and unified. This step is where you build that signature base flavor, so make sure it’s silky and lump-free before adding anything else.
Step 2: Sweeten and Flavor
Sprinkle in the powdered sugar and pour in the vanilla extract. Mix again, beating until the filling turns plush and glossy. The sugar not only sweetens but also helps achieve that dreamy, scoopable texture, while the vanilla rounds out the richness.
Step 3: Whip and Fold the Cream
In a separate bowl, whip the heavy cream until stiff peaks form; this step is key to making your Peanut Butter Cup Chocolate Pie airy and light. Once whipped, gently fold it into the peanut butter mixture, being careful not to deflate the volume—gentle hands keep things mousse-like.
Step 4: Add the Mini Peanut Butter Cups
Fold in the chopped mini peanut butter cups, scattering them so each bite gets a hit of that classic flavor combo. Their chocolate shells and creamy centers tuck pockets of joy right into the filling.
Step 5: Assemble the Pie
Spoon half the filling into your prepared chocolate crust and level it out. Drizzle half the hot fudge sauce over the surface, then top with the rest of the filling, smoothing the top with a spatula for a bakery-worthy finish.
Step 6: Finish with Fudge and Toppings
Drizzle the remaining hot fudge sauce over the pie in swoops and zig-zags. For extra drama and crunch, sprinkle more chopped peanut butter cups over the top. This final flourish is what makes Peanut Butter Cup Chocolate Pie such a showstopper!
Step 7: Chill Until Set
Pop the pie in the fridge and let it chill for at least 4 hours until it’s firm and sliceable. If you’re in a hurry or want super crisp slices, freezing for 30 minutes just before serving works wonders.
How to Serve Peanut Butter Cup Chocolate Pie
Garnishes
A slice of Peanut Butter Cup Chocolate Pie is already pretty irresistible, but a few thoughtful garnishes elevate it from homemade to “wow.” Try a swirl of whipped cream, a scattering of extra chopped peanut butter cups, or even a dusting of cocoa powder or chocolate shavings for movie-star drama.
Side Dishes
This pie is decadence on a plate, so keep sides simple. A fresh cup of coffee or an ice-cold glass of milk makes the perfect companion, both cutting through the richness and balancing the flavors. For something lighter, serve alongside a bowl of fresh strawberries or tart raspberries to add a juicy pop of color and acidity.
Creative Ways to Present
If you’re hosting or looking to impress, slice the pie into petite wedges and serve on a platter for a party dessert board. Or, dish individual slices onto small dessert plates and drizzle the hot fudge to order right at the table. For a playful twist, create mini Peanut Butter Cup Chocolate Pie parfaits in glasses—layer bits of crust, filling, and toppings for a fun, portable presentation.
Make Ahead and Storage
Storing Leftovers
Any extra Peanut Butter Cup Chocolate Pie stores beautifully in the fridge. Cover the pie tightly with plastic wrap or foil and it will stay fresh for up to 4 days—if it lasts that long! The filling stays wonderfully creamy and the crust keeps its crispness.
Freezing
You can absolutely freeze slices or the entire pie for up to a month. Wrap each slice or the whole pie in plastic, then foil, before freezing. This is a great way to always have a treat on hand for those chocolate-peanut butter cravings or unexpected guests.
Reheating
If you’ve frozen this pie, transfer it to the fridge to thaw overnight. You don’t need to “reheat,” but if you want the pie slightly softer, leave it at room temperature for about 15–20 minutes before serving to let the filling mellow to the perfect, creamy consistency.
FAQs
Can I use a homemade crust instead of a store-bought one?
Absolutely! If you love baking from scratch, a homemade chocolate cookie crust works beautifully. Just press your favorite chocolate wafer crumbs combined with melted butter into a 9-inch pie plate and bake for 8–10 minutes, then cool completely before filling.
Can I substitute cool whip for the heavy cream?
Yes, if you’re short on time or want a shortcut, you can swap the whipped cream for an equal amount of Cool Whip or another whipped topping. The texture becomes a bit lighter and sweeter, and it holds its shape a little longer in the fridge.
Is this Peanut Butter Cup Chocolate Pie gluten free?
It can be! Just make sure to use a gluten-free chocolate cookie crust and check the labels on your peanut butter cups and hot fudge sauce. The filling itself doesn’t contain gluten, so with a couple of swaps, this dessert can be made gluten-friendly.
Can I make this pie ahead of time?
This is the perfect make-ahead dessert. Assemble the entire pie a day or even two in advance, keep chilled, and add the final garnishes just before serving for the freshest presentation.
What’s the best way to slice the pie neatly?
To get perfect, clean slices, chill the pie thoroughly and use a sharp, thin knife dipped in hot water (and wiped dry) between each cut. Freezing for a brief 30 minutes before slicing helps, especially on warm days.
Final Thoughts
If you’re a chocolate and peanut butter fan, you owe it to yourself to indulge in a slice of Peanut Butter Cup Chocolate Pie. Rich, creamy, and bursting with joy in every bite, this treat has become a fan favorite for a reason. Gather your ingredients and share the magic at your next gathering—you’ll be the hero of dessert time!
Print
Peanut Butter Cup Chocolate Pie Recipe
- Total Time: 20 minutes (plus chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent goodness of this Peanut Butter Cup Chocolate Pie, a delightful no-bake dessert that perfectly combines the rich flavors of peanut butter and chocolate in a creamy, dreamy pie.
Ingredients
For the Pie:
- 1 pre-made chocolate cookie pie crust (9-inch)
- 1 package (8 ounces) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1 cup mini peanut butter cups, chopped
- 1/2 cup hot fudge sauce, plus extra for drizzling
- additional chopped peanut butter cups for topping (optional)
Instructions
- In a large mixing bowl, beat the cream cheese and peanut butter until smooth. Add powdered sugar and vanilla extract, and continue mixing until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the peanut butter mixture.
- Fold in the chopped mini peanut butter cups.
- Spread half of the filling into the prepared crust, drizzle with half of the hot fudge sauce, then spread the remaining filling on top.
- Smooth the top with a spatula and drizzle with the remaining hot fudge sauce.
- Garnish with additional chopped peanut butter cups if desired.
- Chill in the refrigerator for at least 4 hours, or until firm, before serving.
Notes
- For easier slicing, place the pie in the freezer for 30 minutes before serving.
- You can use whipped topping instead of heavy cream for convenience.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32g
- Sodium: 310mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg
