This Peanut Butter Cup Pie is what peanut butter and chocolate dreams are made of. It’s one gigantic Reese’s Peanut Butter cup that is going to win your heart over.
This Peanut Butter Cup Pie! I can’t even! There really are no words!
If chocolate and peanut butter are your life, then you’re welcome. In my humble opinion, peanut butter and chocolate might just be the best flavor combination ever.
No need to worry about perfection here. It’s going to taste the same whether the chocolate on top is perfectly smooth or not.
Simple line up of ingredients:
- chocolate chips
- oil
- powdered sugar
- graham cracker crumbs
- peanut butter
- butter
Super simple to make and no need to worry about perfection here. It’s going to taste the same whether it looks perfect or not.
- Once the chocolate is melted, spread it into the bottom of your tart pan. Put it in the fridge so it can set up while you make the peanut butter filling.
- Combine the melted butter, peanut butter, powdered sugar and graham cracker crumbs. Using a hand mixer (or with a wooden spoon) mix until well combined.
- Spoon the peanut butter filling into the chilled chocolate layer. Spread evenly and then top with the remaining melted chocolate. Put in the fridge to chill and then slice it up when you’re ready to serve it.
Easy peasy.
What if I don’t have a tart pan?
A tart pan works so perfectly for this for a couple reasons. It’s shallower than pie plates and had the fluted edges which is kind of fun and gives this the “jagged” edges like a peanut butter cup has. But if you don’t have one a great substitute is a foil pie plate. You can but them at most grocery stores. They will give you the “jagged” edge similar to tart pans.
Don’t you just want to sink your teeth into that?
How should I store this?
This will stay fresh in the fridge for 8 to 10 days. Keep it wrapped well wrapped or stored in an airtight container. You can also freeze this. Wrap it tightly in plastic wrap and then place in a Ziploc freezer bag.
Oh my goodness I wish I had a slice of this right now!
Here are some other peanut butter & chocolate favorites of mine:
- Peanut Butter Ganache Bars
- Chocolate Chocolate Chunk Peanut Butter Chip Cookies
- Glazed Peanut Butter Bars
- Chocolate Peanut Butter Cup Ice Cream Pie
Peanut Butter Cup Pie
- Total Time: 25 mins + 3 hours chill time
- Yield: 12 to 14 servings 1x
Ingredients
Chocolate Layer:
- 2 1/2 cups milk chocolate chips
- 1 1/2 tablespoons vegetable or canola oil
Peanut Butter Filling:
- 1 1/3 cup powdered sugar
- 1 1/2 cups graham cracker crumbs
- 1 cup peanut butter
- 1/2 cup butter, melted
Instructions
Chocolate Layer:
- Lightly spray the bottom circle and sides of a 9-inch fluted tart pan. Set it aside.
- In a medium-sized bowl, combine the chocolate chips and vegetable oil. Heat the chips and oil for 45 seconds. Stir until the chocolate chips are completely melted and smooth, cooking in additional 15 second increments if needed.
- Spoon ½ of the melted chocolate into the prepared tart pan. Using a large spoon or offset spatula, evenly spread the chocolate over the bottom of the tart pan and up the sides of the pan. Put in the refrigerator while making the peanut butter filling.
Peanut Butter Filling:
- In large mixing bowl, combine the powdered sugar, graham cracker crumbs, peanut butter and melted butter. Using a hand held mixer or wooden spoon, mix until smooth. Set aside.
- Remove the chocolate-coated tart pan from the refrigerator. Spoon the peanut butter filling into the tart pan and spread and smooth evenly.
- Spoon the remaining melted chocolate mixture on top of the peanut butter layer. Use the spoon or an offset spatula to evenly smooth the chocolate all the way to the sides. Once the chocolate is smoothed and spread, gently tap the tart pan to help get any air bubbles out. Chill in the refrigerator for at least 3 hours.
- To remove the peanut butter cup from the tart pan, use a free-standing object that is slightly smaller than the hole at the bottom of the pan (like a small mixing bowl turned upside down). Place the tart on the object, and carefully slide the ring off the tart and down the stand.
- Use a sharp knife to slice the peanut butter cup pie into wedges. (*It’s best to let it sit for about 15 to 20 minutes before slicing). Store in the refrigerator.
Notes
- If needed, use a small knife to loosen the chocolate from the edges of the tart pan.
- Be sure pull the pie out of the refrigerator 15 to 20 minutes before slicing. This will help the chocolate layer not to crack too much when slicing it.
- Prep Time: 25 mins
Recipe source: Inspired by this post from Allrecipes. Tweaked a peanut bar recipe I’ve made for years from.
Hi! I’m Jodi, a mom of five boys and lover of chocolate, sweets and everything in-between. Here you’ll find simple, delicious recipes that are all tried and true.
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