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Peanut Butter Cup Pie Recipe

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4 from 13 reviews

A decadent and creamy Peanut Butter Cup Pie featuring a smooth chocolate shell, a rich peanut butter filling, and a graham cracker crust. This no-bake dessert is perfect for peanut butter and chocolate lovers seeking a delightful treat that chills to perfection.

Ingredients

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

  1. Prepare Tart Pan: Lightly spray the bottom circle and sides of a 9-inch fluted tart pan to prevent sticking, then set it aside.
  2. Melt Chocolate: In a medium bowl, combine the milk chocolate chips and vegetable oil. Microwave for 45 seconds, stir, and continue heating in 15-second increments until completely melted and smooth.
  3. Form Chocolate Shell: Spoon half of the melted chocolate into the prepared tart pan. Using a spoon or offset spatula, spread the chocolate evenly over the bottom and up the sides of the pan. Refrigerate to set while preparing the filling.
  4. Make Peanut Butter Filling: In a large mixing bowl, combine powdered sugar, graham cracker crumbs, peanut butter, and melted butter. Mix thoroughly with a handheld mixer or wooden spoon until smooth and well combined.
  5. Assemble Filling Layer: Remove the tart pan from the refrigerator. Spoon the peanut butter mixture into the pan, spreading and smoothing it evenly over the hardened chocolate layer.
  6. Top Chocolate Layer: Pour the remaining melted chocolate on top of the peanut butter filling. Smooth out with the spoon or offset spatula, ensuring coverage to the sides. Gently tap the pan to remove any air bubbles.
  7. Chill Pie: Refrigerate the assembled pie for at least 3 hours to fully set.
  8. Remove from Pan: To release, use a small freestanding object slightly smaller than the tart hole. Place the tart on it, then carefully slide the ring off downward.
  9. Slice & Serve: Let the pie sit for 15 to 20 minutes before slicing into wedges with a sharp knife. Store any leftovers in the refrigerator.

Notes

  • Use a 9-inch fluted tart pan with a removable ring for easy removal.
  • Microwave chocolate cautiously in short intervals to avoid burning.
  • Allow the pie to sit at room temperature briefly before slicing for cleaner cuts.
  • Store chilled in the fridge and consume within 3-4 days for best freshness.
  • Vegetable or canola oil helps create a smooth, glossy chocolate shell.

Find it online: https://dishcooks.com/peanut-butter-cup-pie-recipe/