Chocolate Peanut Butter Cup Pie

One of the very best combinations…chocolate and peanut butter. Couple that combo up with America’s favorite cookies and you’ve got a winning dessert! This is a simple layered NO BAKE dessert that any sweet tooth will love! It starts with a buttery homemade Oreo crust, super easy and so much better than a store bought!

What I like most about this recipe is that it’s not overly rich or sweet, it really is a good balance…I mean don’t get me wrong, it is SWEET! It just doesn’t have that overwhelming richness that peanut butter pies can sometimes have.

The first layer is a delicious combination of cream cheese, creamy peanut butter, and fresh whipped cream, it’s heavenly. Followed by a layer of chopped peanut butter cups…and it doesn’t end there. A layer of chocolate pudding is next! I used dark chocolate pudding because I just saw it, and I have a thing for dark chocolate. Finally, another layer of fresh whipped cream topped with more chopped peanut butter cups! Great for the peanut butter and chocolate lovers in your life!

Chocolate Peanut Butter Cup Pie

Author Laura Doerr

Ingredients

  • 10 oz Oreo cookies
  • 3 1/2 tbsp melted butter unsalted
  • 4 oz cream cheese
  • 1/2 cup creamy peanut butter
  • 2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 2 tsp vanilla extract
  • 12 peanut butter cups chopped
  • 1 box instant chocolate pudding
  • 2 cups milk

Instructions

For the crust

  1. Add the cookies to a food processor and blend until evenly crushed. Pour in melted butter, and pulse until just combined. Press the mixture into a 9-10 inch pie plate. Refrigerate while the rest of the ingredients are assembled. 

For the fresh whipped cream

  1. Using a stand mixer or beaters, whisk the heavy whipping cream on med-high until stiff peaks form, this will take a few minutes. Add in vanilla extract and powdered sugar, beat until well combined. Set aside.

For the peanut butter cream

  1. In a stand mixer or with beaters (in a new bowl), cream together the cream cheese and peanut butter until smooth. Add in half of the whipped cream, beat until smooth and well combined.

For the chocolate pudding

  1. In a medium bowl combine instant pudding and milk. Whisk for about 2 minutes, and it will become thicker. Let sit in the fridge for about 5 minutes to fully set before assembling pie.

Assembly

  1. Spread the peanut butter layer evenly into the pie crust. Sprinkle half of the chopped peanut butter cups on top of the peanut butter layer. Press down gently.

  2. Top with pudding, spread evenly. I didn't quite use all of the pudding because it would have been a little too full. Use your own judgement...add it to the pie...or save some for a snack later!

  3. Add the other half of the fresh whipped cream on top. Gently spread over the top, careful not to mix into the pudding. Top with the remaining chopped peanut butter cups.

  4. Chill for about 2 hours before serving. Store in the refrigerator. 

Recipe Notes

10 oz. of Oreos is like 2/3 of a package...basically just buy a whole pack, eat a few, and then use the rest for the crust!

I used about 3/4 of the chocolate pudding, use your judgement on how full your pie is getting! 

 

2 Comments

  • Nikki
    Posted June 1, 2018 12:30 pm 0Likes

    Yum! Do you think you could serve this with ice cream or would that be too much? Talk about a sugar high! 🙂

    • Laura Doerr
      Posted June 1, 2018 12:45 pm 0Likes

      You could definitely serve it any way you like! The pie is already a chilled/cold dessert so works great just the way it is…but I would never say no to ice cream! 🙂

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