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Peanut Butter Cup PiePeanut Butter Cup Pie
Peanut Butter Cup Pie
Peanut Butter Cup Pie
This no-bake Peanut Butter Cup Pie starts with a crust of crushed Oreos and peanut butter cups, a layer of chocolate ganache on top of the crust and a delicious peanut butter cream cheese filling!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Peanut Butter Cup Pie
Peanut Butter Cup Pie
Prep Time60 Minutes
Servings12
0
Ingredients
FOR THE CRUST: 24 Oreos
12-oz bag of miniature peanut butter cups
4 tablespoons unsalted butter, melted
2 cups chocolate chips
½ cup heavy whipping cream
FOR THE FILLING: 1½ cups heavy whipping cream
8 ounces cream cheese, (do not use light/reduced-fat cream cheese)
1¾ cups powdered sugar
1½ cups peanut butter, (do not use natural peanut butter)
1 teaspoon pure vanilla extract
Directions
  1. TO MAKE CRUST: In a food processor, pulse the Oreos until resembling fine crumbs.
  2. Add 20 miniature peanut butter cups and pulse more until resembling fine crumbs.
  3. Add melted butter and pulse until combined.
  4. Press into the bottom of a lightly greased pie dish or 8-9” springform pan.
  5. TO MAKE THE GANACHE: Melt chocolate chips and heavy cream in microwave-safe bowl in microwave in intervals of 30 seconds, stirring between each interval, until completely melted.
  6. Pour approximately ¾ of the ganache over the crust and spread with a spatula to evenly cover the crust.
  7. Put in freezer for 20 minutes to allow ganache to set before putting the cream cheese filling on top.
  8. TO MAKE THE FILLING: In large bowl with electric mixer, beat the heavy cream until soft peaks form.
  9. In a separate bowl with electric mixer, beat together the cream cheese and powdered sugar until well combined, about 1 minute.
  10. Add peanut butter and vanilla and beat until combined, about 1 minute.
  11. Fold in whipped cream until completely combined.
  12. Evenly spread filling over ganache layer.
  13. Roughly chop the remaining peanut butter cups and sprinkle over peanut butter filling.
  14. Lastly, drizzle with remaining ganache. You will probably need to re-melt the ganache a little so it easily drizzles.
  15. Refrigerate for at least 2 hours (ideally overnight for clean slices). Serve and enjoy! 
60 minutes
Prep Time
0 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
FOR THE CRUST: 24 Oreos
Oreo Chocolate Sandwich Cookies
Oreo Chocolate Sandwich Cookies, 13.92 Ounce
$5.49$0.39/oz
12-oz bag of miniature peanut butter cups
Reese's Miniatures Peanut Butter Cups Party Pack
Reese's Miniatures Peanut Butter Cups Party Pack, 35.6 Ounce
$17.29$0.49/oz
4 tablespoons unsalted butter, melted
Crystal Farms Unsalted Sweet Cream Butter
Crystal Farms Unsalted Sweet Cream Butter, 1 Pound
$5.29$5.29/lb
2 cups chocolate chips
Hershey's Semi-Sweet Chocolate Baking Chips
Hershey's Semi-Sweet Chocolate Baking Chips, 12 Ounce
$4.09$0.34/oz
½ cup heavy whipping cream
Organic Valley Organic Heavy Whipping Cream
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$5.99$0.37/oz
FOR THE FILLING: 1½ cups heavy whipping cream
Organic Valley Organic Heavy Whipping Cream
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$5.99$0.37/oz
8 ounces cream cheese, (do not use light/reduced-fat cream cheese)
Philadelphia Cream Cheese Original Bar
Philadelphia Cream Cheese Original Bar, 8 Ounce
$4.89$0.61/oz
1¾ cups powdered sugar
C&H Pure Cane Sugar Confectioners Powdered Sugar
C&H Pure Cane Sugar Confectioners Powdered Sugar, 2 Pound
$4.69$2.35/lb
1½ cups peanut butter, (do not use natural peanut butter)
Old Home Creamy Peanut Butter
Old Home Creamy Peanut Butter, 14 Ounce
$4.65$0.33/oz
1 teaspoon pure vanilla extract
McCormick Pure Vanilla Extract
McCormick Pure Vanilla Extract, 1 Ounce
$3.99$3.99/oz

Directions

  1. TO MAKE CRUST: In a food processor, pulse the Oreos until resembling fine crumbs.
  2. Add 20 miniature peanut butter cups and pulse more until resembling fine crumbs.
  3. Add melted butter and pulse until combined.
  4. Press into the bottom of a lightly greased pie dish or 8-9” springform pan.
  5. TO MAKE THE GANACHE: Melt chocolate chips and heavy cream in microwave-safe bowl in microwave in intervals of 30 seconds, stirring between each interval, until completely melted.
  6. Pour approximately ¾ of the ganache over the crust and spread with a spatula to evenly cover the crust.
  7. Put in freezer for 20 minutes to allow ganache to set before putting the cream cheese filling on top.
  8. TO MAKE THE FILLING: In large bowl with electric mixer, beat the heavy cream until soft peaks form.
  9. In a separate bowl with electric mixer, beat together the cream cheese and powdered sugar until well combined, about 1 minute.
  10. Add peanut butter and vanilla and beat until combined, about 1 minute.
  11. Fold in whipped cream until completely combined.
  12. Evenly spread filling over ganache layer.
  13. Roughly chop the remaining peanut butter cups and sprinkle over peanut butter filling.
  14. Lastly, drizzle with remaining ganache. You will probably need to re-melt the ganache a little so it easily drizzles.
  15. Refrigerate for at least 2 hours (ideally overnight for clean slices). Serve and enjoy!