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Peanut Butter Cup Pie


  • Total Time: 25 mins + 3 hours chill time
  • Yield: 12 to 14 servings 1x

Ingredients

Units Scale

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:

  1. Lightly spray the bottom circle and sides of a 9-inch fluted tart pan. Set it aside.
  2. 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.
  3. 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:

  1. 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.
  2. Remove the chocolate-coated tart pan from the refrigerator. Spoon the peanut butter filling into the tart pan and spread and smooth evenly.
  3. 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.
  4.  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.
  5. 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