This Chocolate Peanut Butter Cup Pie is indulgent, satisfying, and universally loved. If you’re searching for a dessert that is as easy to prepare as it is impressive, look no further!
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When it comes to the ultimate dessert decadence, nothing quite beats the combination of chocolate and peanut butter. This Chocolate Peanut Butter Cup Pie is rich, creamy, and perfect for any occasion. With its velvety peanut butter filling, smooth chocolate ganache topping, and an Oreo crust, this no-bake pie is a guaranteed showstopper.
Whether you’re hosting a family gathering or simply craving something sweet, this pie will have everyone coming back for seconds.
My family loves peanut butter, and when it is paired with chocolate, well—it just doesn’t get any better. If your family is the same, you might want to try my Chocolate Peanut Butter Brownies, which are always a huge hit when I make them.
If chocolate is your thing, give these a try:
Easy Chocolate Fudge with Walnuts
Nutella Cookie Cups
Salted Chocolate Covered Nuts
Triple Layer Chocolate Cake
Why You’ll Love This Pie
No-Bake Simplicity: This dessert requires no oven time, so say goodbye to long hours in the kitchen.
Crowd-Pleaser: The classic combination of chocolate and peanut butter is sure to be a hit with everyone.
Easy to Make Ahead: This pie needs time to chill, making it the ideal dessert to prepare a day in advance.
If peanut butter and no-bake are on your to-do list, give my Air Fryer Peanut Butter Cookies a try. I didn’t realize you could air-fry cookies and that they would be delicious, but I’m here to tell you, you definitely can and they definitely are!
Chocolate Peanut Butter Cup Pie
Ingredients:
For the Crust:
1 (14.3 oz.) package of Oreo cookies
8 tbsp. melted butter
For the Filling:
8 tbsp. butter, softened
1 ½ cups creamy peanut butter
1 cup powdered sugar
1 tsp. vanilla extract
For the Ganache:
2 tbsp. creamy peanut butter
1 cup semi-sweet chocolate chips
½ cup heavy whipping cream
How to Make the No-Bake Pie
Make the Oreo Crust:
Start by pulsing the Oreo cookies into fine crumbs using a food processor. Mix the crumbs with melted butter until the texture resembles wet sand. Press the mixture evenly into a pie pan to form a firm crust. Freeze the crust for about 10 minutes to set.
Prepare the Peanut Butter Filling:
In a large mixing bowl, beat together the softened butter and peanut butter until smooth and creamy. Add the powdered sugar and vanilla extract, blending until fully combined. Spread the filling evenly into the chilled Oreo crust, creating a thick, luscious layer.
Make the Chocolate Ganache:
In a microwave-safe bowl, combine the peanut butter, chocolate chips, and heavy whipping cream. Microwave in 30-second increments, stirring well after each interval, until the mixture is smooth and glossy. Pour the ganache over the peanut butter layer and spread evenly to cover the pie.
Cool Bean Cooking Tip: Pour the ganache in the center of the pie and gently tilt the pan to spread it evenly—no spatula required!
Chill and Serve:
Refrigerate the pie for at least 4 hours or overnight. This ensures the layers set properly, giving you clean, neat slices. When ready to serve, garnish with whipped cream, chopped peanut butter cups, or a drizzle of melted chocolate for an extra special touch.
Pie Variations
Add a Crunchy Topping: Sprinkle chopped peanuts or crushed pretzels on the ganache before it sets for a salty-sweet crunch.
Reese’s Inspired: Garnish the pie with chopped Reese’s Peanut Butter Cups or Reese’s Pieces for an extra peanut butter punch.
Dairy-Free Option: Use a dairy-free butter substitute, coconut cream, and dairy-free chocolate chips to make this pie vegan-friendly.
Mini Pies: Instead of one large pie, divide the recipe into a muffin tin for individual portions.
Swirl It Up: For a marbled effect, drizzle melted white chocolate over the ganache and swirl it with a toothpick.
Savor every bite of this Chocolate Peanut Butter Cup Pie—a decadent no-bake dessert that is perfect for every celebration!
Let us know if you try it! Share your thoughts in the comments below or tag us on social media with #CoolBeanCooking.
Peanut Butter Cup Pie
Ingredients
For the Crust:
- 1 (14.3 oz) package of Oreo cookies
- 8 tbsp butter melted
For the Filling:
- 8 tbsp butter melted
- 1½ cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
For the Ganache:
- 2 tbsp creamy peanut butter
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
Instructions
- For the crust, use a food processor to pulse the Oreo cookies into crumbs.
- Add the melted butter, and stir to mix well.
- Press the Oreo mixture into the pie pan to form the crust.
- Freeze for 10 minutes.
- Meanwhile, in a large mixing bowl, mix together softened butter, and peanut butter, until well combined.
- Add the vanilla extract and the powdered sugar, and mix well.
- Add the peanut butter mixture to your crust, and smooth out evenly.
- For the ganache, to a microwave safe bowl, add peanut butter, chocolate chips, and heavy whipping cream.
- Heat on 30 second increments, stirring well, until melted.
- Pour the mixture over the peanut butter pie and smooth out evenly.
- Chill the pie for 4 hours, or over night.