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Chocolate Peanut Butter Cup Pie

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
8 Servings
Category
Pies and Pastries
Course
Desserts
Preparation Method
No Cook
Sources
User Submitted

This Chocolate Peanut Butter Cup Pie recipe is “the most delicious pie of all time,” according to our recipe tester. We agree! Who doesn’t love chocolate and peanut butter? It’s a decadent dessert that is irresistible and a family favorite!

Ingredients
Piecrust:
1 sleeve of chocolate graham crackers
1/2 cup (1 stick) butter or margarine, melted
Filling:
1-1/2 cups smooth peanut butter
1-1/2 cups powdered sugar
1/2 cup (1 stick) butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 bottle chocolate/peanut butter ice cream hard shell
4 large or 8 small peanut butter cups, cut into pieces

Instructions

  1. Crush graham crackers in a food processor or baggie with a rolling pin; combine with melted butter in a pie plate and form around edges with spoon or fingers. Place it in freezer while you mix the filling.
  2. Mix the filling mixture ingredients in a large bowl and whip with a hand mixer until creamy. Scoop half of the filling into the piecrust, pour half the bottle of hard shell on top, and place back in the freezer for 30 minutes to harden. 
  3. Scoop the rest of the filling mixture onto the half-filled pie and pour the rest of the hard shell over the top, and place the cut up peanut butter cups over the shell and place in freezer for an additional hour or overnight in the refrigerator. 
  4. Store leftovers in the refrigerator.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Dru</span> Fri, 07/05/2024 - 08:30
Your Pinterest save button doesn't work. Please fix. Thank you.
<span>Sandy</span> Mon, 11/21/2022 - 15:57
Can I make the peanut butter pie ahead of TG and freeze it? If so, how please? Thank you for your help. I LOVE all these great recipes too!!!
<span>Laura Ballard</span> Thu, 10/21/2021 - 08:09
I am unfamiliar with the term "sleeve" as used in how much to use. Can someone clarify this for me?
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 10/26/2021 - 08:50

Hi, Laura. Thanks for your question. When you buy a box of graham crackers there are usually 2 to 3  "sleeves" of crackers in the box, in other words, they are individually packed in certain amounts. 

 <span>Larry</span> Sat, 06/12/2021 - 11:39
I made this pie today and I must say I found the filling a bit salty and distracting. Should I have used unsalted butter? Or could the butter be cut by half?
<span>Tamra Wilson</span> Thu, 11/25/2021 - 02:54
Unless otherwise specified, baking should always be done with unsalted butter. The same goes for cooking in general, otherwise your results may be too salty. I’m sure there are plenty of home cooks who don’t pay attention to that, but it can make a difference
<span>Sandy</span> Tue, 02/23/2021 - 15:13
what is the volume of crumbs once crushed? Can I use a chocolate and PB ganache instead?
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 02/24/2021 - 12:04

Hi, Sandy. One sleeve of graham crackers should result in about 1 cup of crumbs. Toppings are your choice, of course. Enjoy!

 <span>Colleen</span> Sun, 11/08/2020 - 21:12
Hello! Did you use a deep dish or regular? Thanks
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 11/09/2020 - 15:15

Hi, Colleen. We used a standard pie plate, not deep dish. If that is all you have, however, you can still use it.