Peanut Butter Cup Pie

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.

Peanut Butter Cup Pie

Rating: 51

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 55 minutes

Yield: 1 (9-inch) pie

Peanut Butter Cup Pie

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.


2 cups chocolate cookie crumbs*
6 tablespoons salted butter, melted
12 ounces cream cheese (light or neufchatel is ok), at room temperature
1 + 1/2 cups creamy peanut butter
1 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons sugar
1/2 cup heavy cream
1/2 cup semi-sweet or milk chocolate chips or bar, chopped
4 tablespoons salted butter
1/2 teaspoon vanilla extract
14 Reese's peanut butter cups, rough chopped


  1. 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.
  2. Press evenly into a 9" pie pan. Bake for 10 minutes then allow to cool completely before filling.
  3. Beat the cream cheese and peanut butter together on medium speed until light and fluffy about 5 minutes.
  4. Add sugar and vanilla; beat on medium speed until light and fluffy about 5 more minutes.
  5. In a separate bowl beat heavy cream until stiff; when the beater is lifted it shouldn't drip off.
  6. Add the cream to the peanut butter mixture and fold in until well blended. Spoon into the crust. Refrigerate 1-2 hours.
  7. 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.
  8. 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.
  9. Refrigerate at least 4 hours or overnight before serving.
  10. 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.



  1. Jeni says

    Oh my gosh. I cannot wait to try this recipe. Found it on Pinterest when searching for, what else? Peanut Butter recipes. Glad to find a kindred spirit!

  2. Amanda says

    I made this for my Oma’s birthday party and EVERYONE loved it! A few people even said it was the best cake they have ever had!! Thank you for the awesome recipe! I am just waiting for another excuse to make it! :-)

  3. Andrea says

    Looks divine! Just one question, do you use granulated sugar or powdered sugar for the filling? My other peanut butter pie uses powdered sugar so I just wanted to be sure before I proceeded. Thanks for sharing with the rest of the pb-cup obsessed world!

  4. Ali says

    Hello! I was planning on making this recipe this weekend, but I don’t have a food processor or an electric mixer/beater. Will it still work if I do it by hand?

    • Reeni says

      Hi Alli! I don’t think you’ll be able to get the same fluffiness for the filling – it gets beaten for 10 minutes total on medium speed – it’s hard to replicate that by hand. Can you borrow a mixer from someone? If not, it should still turn out ok – you can’t go wrong with these ingredients but I don’t think you can expect it to be exactly like mine. Please let me know how it goes – good luck!

  5. Victoria M. says

    The first time I made this, my husband loved it so much that he said he wants it every year for his birthday. And here I am, going to make it for the 3rd year in a row! Maybe this year he’ll share!

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