You know those days when nothing—not yoga, not reruns of Friends, not even online shopping—can quite satisfy that sweet craving? Yeah, I have them too. And let me tell you, this Peanut Butter Cup Chocolate Pie is the hug-in-dessert-form you didn’t know you needed.
I created this beauty on a whim one late Saturday night when my sweet tooth simply wouldn’t let me sleep. Inspired by the magic of giant Reese’s peanut butter cup pies but with my own twist, this treat is part silky chocolate, part creamy peanut butter, and 100% love. Think of it as the dessert version of a rom-com: rich, comforting, and a little over-the-top in all the right ways.
Whether you’re hosting the in-laws or just need a pick-me-up after a long week, this is the show-stopper that’ll have your family wondering when you went to culinary school. Spoiler: you didn’t. You just found this recipe.
Looking for more dessert inspiration? Check out this Oreo Mug Cake Recipe for a single-serve fix in minutes.
Why You’ll Love This Peanut Butter Cup Chocolate Pie
There are a million dessert recipes out there, but this one? She’s special.
✔️ It’s no-bake.
Yes, your oven gets the day off.
✔️ Tastes like a giant Reese’s peanut butter cup.
But even creamier and way more indulgent.
✔️ Perfect make-ahead dessert.
Whip it up the night before and let it chill into perfection.
✔️ It’s freezer-friendly.
Save a slice (or three) for your future self—you’ll thank you later.
Ingredients You’ll Need
Here’s what goes into this chocolate peanut butter fantasy:
For the crust:
- 24 chocolate sandwich cookies (like Oreos), crushed
- 5 tbsp unsalted butter, melted
For the filling:
- 1 cup creamy peanut butter (not the natural kind)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (like Cool Whip), thawed
For the chocolate ganache topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For garnish:
- 6–8 mini peanut butter cups, chopped
- Chocolate shavings or drizzle (optional, but extra pretty)
How to Make Peanut Butter Cup Chocolate Pie
You’re 5 steps away from the dreamiest pie you’ll ever eat.
1. Make the crust
Crush the cookies into fine crumbs using a food processor or a trusty zip-top bag and rolling pin. Mix with melted butter until it resembles damp sand. Press the mixture into a 9-inch pie dish and chill for 20 minutes.
Want a crust that holds together beautifully? Learn how to make no-bake crusts that don’t crumble.
2. Mix the peanut butter filling
In a large bowl, beat the peanut butter and cream cheese together until smooth. Add the powdered sugar and vanilla, and beat again. Fold in the whipped topping gently. Spoon this luscious mixture into your chilled crust and smooth the top.
3. Make the ganache
Heat the heavy cream in a small saucepan over medium heat until just simmering. Pour it over the chocolate chips in a bowl. Let it sit for a minute, then stir until smooth and glossy. This is your chocolate crown—pour it evenly over the peanut butter filling.
4. Garnish like a boss
Top with chopped peanut butter cups and chocolate shavings. You can even swirl a bit of leftover peanut butter into the ganache if you’re feeling extra.
5. Chill and serve
Pop the pie in the fridge for at least 4 hours (overnight is even better). Slice, serve, and prepare for applause.
Hanna’s Tips from the Craze Kitchen
- Go bold with toppings: Want to impress the PTA bake sale? Add caramel drizzle, sea salt, or even pretzel bits.
- Use full-fat everything: This isn’t the time to go light—your taste buds deserve the real deal.
- Crust trouble? If your crust’s falling apart, it might need a bit more butter. Add a teaspoon at a time and remix.
Don’t miss our Strawberry Crunch Pound Cake for another indulgent dessert that doubles as a centerpiece.
FAQs About Peanut Butter Cup Chocolate Pie
Can I use natural peanut butter?
I don’t recommend it. Natural peanut butter tends to separate and can mess with the creamy texture. Stick with the regular stuff here.
Can I freeze this pie?
Absolutely! Wrap it tightly and freeze for up to 2 months. Let it thaw in the fridge before serving.
Is this the same as a peanut butter cup cheesecake pie?
Not quite, but it’s close! This version is fluffier, thanks to the whipped topping, and less dense than a traditional cheesecake.
Can I use a graham cracker crust instead?
Sure! It’ll give a slightly different texture and flavor, but still delicious.
What’s the difference between this and an easy chocolate peanut butter pie?
This one leans into that Reese’s peanut butter cup pie recipe vibe—layered, rich, and topped with ganache. A true temptation pie!
If you’re still reading this, you’ve clearly got good taste—literally. This pie is more than a dessert. It’s a love letter to every tired mom, every stressed-out office warrior, and every chocolate peanut butter fanatic who deserves a little joy on a plate.
Try it this weekend, and let me know how it turns out. Bonus points if you eat a slice for breakfast. I won’t judge—I’ll probably be doing the same.
Looking for inspiration? Try our Cheesy potato next. It’s crunchy, creamy, and oh-so nostalgic.