Peanut Butter Cup Pie

Brandi Kirkpatrick


So, my brother asked me to make a dessert at the last second. This was one I found on the Kevin and Amanda blog, but I had to change a few things because that's just how I roll. I wanted the PB filling to be more creamy so I added a little of the heavy whipping cream. Also, I did the ganache a little different on my attempt, but went back to the original version because it was easier.

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1 Hr 15 Min


No-Cook or Other


1 (14.3 oz) package whole oreos
1 cup butter, divided
1-1/2 cups + 2 tablespoons creamy peanut butter, divided
1 cup powdered sugar
1 cup chocolate chips
8 oz heavy wipping cream, divided

Directions Step-By-Step

Finely crush the Oreos with a food processor/blender (or bash in a Ziploc until very fine). Stir crumbs together with 1/4 cup (1 stick) melted butter until well combined. Press into the bottom and up the sides of a pie pan. Freeze crust for 10 minutes until set.
Add 3/4 cup of softened butter, 1-1/2 cups peanut butter, powdered sugar, and 1/4 cup heavy whipping cream to large mixing bowl. Mix at low speed until smooth and creamy. Spoon the peanut butter mixture over the crust, smooth. Place back in freezer.
Place the chocolate chips and remaining peanut butter into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil (watch very carefully or it will boil out of the pot). When the cream has come to a boil, pour over the chocolate and peanut butter. Let sit for about 5 minutes. Whisk until everything is melted and smooth. Pour the chocolate mixture over the peanut butter mixture (to the edge). Refrigerate, covered at least 1 hour or until ready to serve.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids