Description
This Peanut Butter Cup Chocolate Pie is a decadent and creamy dessert combining the rich flavors of peanut butter, chocolate, and Oreo crust. Perfectly chilled and topped with mini Reese’s peanut butter cups and hot fudge, this pie is a crowd-pleaser that’s easy to make and sure to satisfy your sweet tooth.
Ingredients
Scale
Crust
- 24 Oreo cookies, crushed (about 2 cups)
- 5 tablespoons unsalted butter, melted
Filling
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz Cool Whip or whipped topping, thawed
- 1 cup mini Reese’s peanut butter cups, chopped
Topping
- 1/2 cup hot fudge sauce, warmed
- 1/2 cup mini Reese’s peanut butter cups, chopped
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the crushed Oreo cookies with the melted butter until well combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. After baking, remove it and allow it to cool completely before adding the filling.
- Make the Filling: In a large bowl, beat together the creamy peanut butter and softened cream cheese until the mixture is smooth and creamy. Add the powdered sugar and vanilla extract, then beat again until fully combined.
- Incorporate Whipped Topping: Gently fold in the thawed Cool Whip or whipped topping until the filling is smooth and fluffy. Then stir in 1 cup of the chopped mini Reese’s peanut butter cups evenly throughout the filling.
- Assemble the Pie: Pour the peanut butter filling into the cooled Oreo crust and spread it out evenly.
- Add Toppings: Drizzle the warmed hot fudge sauce over the top of the pie. Sprinkle the remaining 1/2 cup of chopped mini Reese’s peanut butter cups on top for extra texture and flavor.
- Chill the Pie: Refrigerate the assembled pie for at least 2 hours to allow it to set properly and enhance the flavors.
- Serve: Once chilled and set, slice the pie and enjoy the rich, creamy peanut butter cup chocolate delight.
Notes
- For the best texture, ensure the cream cheese is softened before mixing.
- You can substitute Cool Whip with homemade whipped cream if preferred.
- If you don’t have mini Reese’s peanut butter cups, regular-sized ones can be chopped and used instead.
- To avoid a soggy crust, make sure to completely cool the crust before adding the filling.
- This pie should be stored in the refrigerator and consumed within 3 days for optimal freshness.
