A rich, creamy, no-bake style filling nestled in a buttery graham crust, this Peanut Butter Cup Pie delivers indulgence in every bite. It’s smooth, chocolate-studded, and perfect for peanut butter lovers.

Why You’ll Love This Recipe

This pie combines the comforting flavor of creamy peanut butter with the satisfying crunch of chocolate chips and peanut butter cups. It’s simple to prepare, requires minimal baking, and makes a crowd-pleasing dessert for any occasion. The texture is creamy yet light thanks to whipped topping, and the crust adds a subtle sweetness and crunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
8 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping
1/2 cup mini chocolate chips
1/2 cup chopped peanut butter cups
Chocolate syrup for drizzling (optional)

Directions

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until fully combined.
3. Firmly press the mixture into the bottom and sides of a 9-inch pie pan. Bake for 8–10 minutes until lightly golden, then cool completely.
4. In a large bowl, beat the softened cream cheese until smooth.
5. Add the creamy peanut butter, powdered sugar, and vanilla extract. Mix until smooth and creamy.
6. Gently fold in the whipped topping until well incorporated.
7. Stir in the mini chocolate chips and chopped peanut butter cups.
8. Spoon the filling into the cooled crust and spread evenly.
9. Refrigerate for at least 4 hours or until set.
10. Drizzle with chocolate syrup before serving if desired.

Servings and timing

Serves: 8
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 4 hours
Total time: 4 hours 25 minutes

Variations

• Add chopped peanuts or almonds into the filling for added crunch.
• Use a chocolate cookie crust instead of graham crackers for a richer flavor.
• Swap mini chocolate chips for white chocolate chips for a different sweetness profile.
• Add a layer of melted chocolate at the bottom of the crust before adding the filling.
• Fold in crushed pretzels for a sweet-salty twist.

Storage/Reheating

Refrigerate the pie covered for up to 4 days.
For the best texture, do not freeze the pie; the creamy filling may separate after thawing.
Serve chilled straight from the refrigerator—no reheating required.

FAQs

How far in advance can I make this pie?

You can prepare it up to 24 hours in advance, keeping it chilled until serving.

Can I use natural peanut butter?

Natural peanut butter may cause the filling to become too soft. For best results, use a traditional creamy peanut butter.

Can I skip baking the crust?

You can, but baking helps the crust set firmly and improves the texture.

Can I replace the whipped topping with whipped cream?

Yes, but whipped cream should be stabilized to prevent the filling from becoming too soft.

Can I make this gluten-free?

Yes, simply use gluten-free graham crackers.

Can I reduce the sweetness?

You may reduce powdered sugar to 3/4 cup, keeping in mind the texture will remain soft.

Can I use crunchy peanut butter?

Yes, it adds extra texture to the filling.

Can I use a store-bought crust?

Absolutely; a pre-made graham crust works perfectly.

Can I add more chocolate?

You can add extra chocolate chips or drizzle melted chocolate on top for additional richness.

How long does the pie need to chill?

A minimum of 4 hours, but overnight yields the best set.

Conclusion

This Peanut Butter Cup Pie is creamy, rich, and incredibly easy to prepare, making it a great choice for gatherings, celebrations, or a simple homemade treat. With customizable variations and simple ingredients, it’s a dessert that never fails to impress.

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