Description
This Peanut Butter Cup Chocolate Pie is a decadent no-bake dessert featuring a crunchy Oreo cookie crust, a creamy peanut butter and cream cheese filling, and generous amounts of peanut butter cups and hot fudge sauce. Perfectly chilled to set, it offers a rich, smooth, and irresistibly nutty treat for peanut butter and chocolate lovers alike.
Ingredients
Scale
Crust
- 24 Oreo cookies, crushed (about 2 cups)
- 5 tablespoons unsalted butter, melted
Filling
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz Cool Whip or whipped topping, thawed
- 1 cup mini Reese’s peanut butter cups, chopped
Topping
- 1/2 cup hot fudge sauce, warmed
- 1/2 cup mini Reese’s peanut butter cups, chopped
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). This heat will help to slightly set the Oreo crust.
- Mix Crust Ingredients: In a medium bowl, combine the crushed Oreo cookies with the melted butter, stirring well until the mixture feels like damp sand.
- Form the Crust: Press the Oreo and butter mixture firmly onto the bottom and up the sides of a 9-inch pie dish, creating an even crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes to set it, then remove and allow it to cool completely before adding the filling.
- Make the Filling Base: In a large mixing bowl, beat the creamy peanut butter and softened cream cheese together until you achieve a smooth, creamy texture without lumps.
- Add Sweeteners and Flavor: Incorporate the powdered sugar and vanilla extract into the peanut butter and cream cheese mixture, beating until fully combined and smooth.
- Fold in Whipped Topping: Gently fold the Cool Whip into the peanut butter mixture until it is evenly blended, creating a light and fluffy filling.
- Add Peanut Butter Cups: Stir in 1 cup of chopped mini Reese’s peanut butter cups, dispersing the pieces throughout the filling.
- Assemble the Pie: Spoon and spread the filling evenly over the cooled Oreo crust in the pie dish.
- Add Fudge Drizzle: Warm the hot fudge sauce slightly until pourable, then drizzle it evenly across the top of the filling.
- Top with More Peanut Butter Cups: Sprinkle the remaining 1/2 cup of chopped Reese’s peanut butter cups on top for added texture and flavor.
- Chill the Pie: Refrigerate the assembled pie for at least 2 hours to allow the filling to firm up and meld the flavors.
- Serve: Slice the pie into 10 pieces and enjoy this rich, creamy, and indulgent peanut butter cup chocolate dessert!
Notes
- Be sure to allow the crust to cool completely before adding the filling to prevent melting or softening.
- If you prefer, substitute Cool Whip with homemade whipped cream for a fresher taste.
- For easier slicing, chill the pie overnight.
- To reduce sweetness, adjust the powdered sugar quantity to taste.
- Use a sharp knife warmed in hot water to cleanly cut through the pie slices.
