You don’t have to be a hardcore peanut butter cup fanatic like me to enjoy this extremely decadent pie. It does help but as my family gently reminded me a sincere love is not required.
(What? My peanut-butter-cup-loving-mind automatically assumes everyone feels the same way. Like it’s a fact of life you can’t avoid. Must love peanut butter cups.)
With somewhat low expectations stemming from the fact they don’t share the same passion as I, they were in for a delightful surprise. Although that may be putting it mildly because I caught them eating pie at all hours of the day and night including right before dinner.
I wanted to tell them “I told you so” but refrained.Silently I gloated with glee.
(Maybe everyone is born with the love but like a dominant gene it has a 50/50 chance?!) There is hope yet.
With a chocolate cookie crust, rich peanut butter filling and chocolate ganache topping covered with insane amounts of chopped peanut butter cups, this is not for the faint of heart. Avert your eyes and step away now. Unless you’re already sucked in and hopelessly devoted.
Encased in chocolate it’s like one giant peanut butter cup covered with yet more peanut butter cups. Fourteen Reese’s peanut butter cups, to be exact.
Totally dreamy. Aren’t you glad you stayed?
Although the pie appears cloyingly sweet from top to bottom, the rich and creamy filling is only lightly sweet helping to balance out the extremely sweet peanut butter cups covering the top.
I love cutting through the pie and seeing the mosaic of peanut butter cups encased in chocolate.
Unbridled happiness courses through every fiber of my being.
Peanut butter cup pie makes the world go around.
Just you make it and wait and see.
With it's chocolate cookie crust, rich peanut butter and cream cheese filling and chocolate ganache topping covered with insane amounts of chopped peanut butter cups, it's not for the faint of heart.
- Preheat oven to 350 degrees F. Add the cookie crumbs and butter to a food processor and process until combined, scraping down the sides of the bowl if needed.
- Press evenly into a 9" pie pan. Bake for 10 minutes then allow to cool completely before filling.
- Beat the cream cheese and peanut butter together on medium speed until light and fluffy about 5 minutes.
- Add sugar and vanilla; beat on medium speed until light and fluffy about 5 more minutes.
- In a separate bowl beat heavy cream until stiff; when the beater is lifted it shouldn't drip off.
- Add the cream to the peanut butter mixture and fold in until well blended. Spoon into the crust. Refrigerate 1-2 hours.
- To make the topping combine sugar and cream in a small saucepan and bring just to a boil; remove from heat and immediately add the chocolate, butter and vanilla. Whisk until smooth and all the chocolate is melted. Cool the mixture until it is lukewarm but still liquidy.
- Carefully pour over the pie (you can leave a few spoonfuls for drizzling over the PB cups) and evenly spread from edge to edge. Sprinkle peanut butter cups evenly over top and gently press them into the chocolate. Drizzle lightly all over with remaining chocolate.
- Refrigerate at least 4 hours or overnight before serving.
- Cut with a sharp knife dipped in hot water then dried; wipe clean and dip again after each cut.
*For the cookie crust I use chocolate Maria crackers, a 6.3 ounce package makes exactly 2 cups of crumbs. You can find them in the cookie aisle, they are very inexpensive and make the best cookie crusts. I always keep a few packages on hand for impromptu baking.
Adapted from Tate's Bake Shop
I’m linking this to the Chocolate Love event hosted by Lora @ Cake Duchess.