Peanut Butter Cup Pie
This Peanut Butter Cup Pie is a decadent dessert that combines a creamy peanut butter filling with a crunchy chocolate crust, topped with whipped cream and mini peanut butter cups. It's perfect for any party or as a delightful treat for yourself.
Equipment
- 1 9-inch pie pan
- 2 mixing bowls
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 measuring cups and spoons
Ingredients
- 1 pre-made chocolate cookie crust (9-inch) chocolate cookie crust
- 1 cup creamy peanut butter For a richer flavor, use a combination of crunchy and creamy peanut butter.
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- ½ cup mini peanut butter cups chopped
- Additional mini peanut butter cups for garnish
Instructions
- In a mixing bowl, beat the softened cream cheese and peanut butter together using an electric mixer until smooth and well combined.
- Gradually add the powdered sugar, mixing until fully incorporated.
- In another bowl, whip the heavy cream and vanilla extract until soft peaks form.
- Gently fold the whipped cream into the peanut butter mixture using a rubber spatula until fully combined.
- Fold in the chopped mini peanut butter cups to the filling.
- Spoon the filling into the prepared chocolate cookie crust, smoothing it out evenly.
- Refrigerate the pie for at least 2 hours, or until set.
- Before serving, top the pie with additional whipped cream and garnish with extra mini peanut butter cups.
Notes
For a richer flavor, use a combination of crunchy and creamy peanut butter. This pie can be made a day in advance, making it a great option for gatherings. Store leftovers in an airtight container in the refrigerator for up to 3 days.