Peanut Butter Cup Pie Recipe
Ingredients:
Crust:
- 24 chocolate sandwich cookies (like Oreos), finely crushed
- 5 tablespoons melted butter
Peanut Butter Filling:
- 1 cup creamy peanut butter
- 1 (8 oz) package cream cheese, softened
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups whipped topping (like Cool Whip)
Chocolate Ganache Layer:
- ¾ cup heavy cream
- 1 cup semi-sweet chocolate chips
Topping:
- 1 cup whipped topping (or more for a fuller topping layer)
- 4-6 miniature peanut butter cups, chopped (for garnish)
- Chocolate syrup or melted chocolate (for drizzling)
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the crushed chocolate cookies with the melted butter. Stir until the crumbs are well-coated.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan to form the crust.
- Bake for 8-10 minutes, then let it cool completely.
- Make the Peanut Butter Filling:
- In a large mixing bowl, beat the peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the whipped topping until combined and fluffy.
- Spoon the peanut butter filling into the cooled crust and smooth it into an even layer.
- Make the Chocolate Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (don’t boil).
- Remove from heat and pour the cream over the chocolate chips in a bowl.
- Let the mixture sit for a minute, then stir until smooth.
- Pour the ganache over the peanut butter layer and smooth it out. Allow it to set for about 10-15 minutes.
- Add Topping:
- Spread or pipe whipped topping over the chocolate ganache layer.
- Garnish with chopped peanut butter cups and drizzle with chocolate syrup or melted chocolate.
- Chill:
- Refrigerate the pie for at least 4 hours or overnight to allow it to fully set.
Serving:
Slice the pie and enjoy the creamy peanut butter filling with rich chocolate layers! Serve it cold for the best texture.