Country Rebel Recipes
Throw that diet out the window and grab a piece of Peanut Butter Cup Pie! Every inch of this pie is filled with peanut butter and chocolate goodness so rich that one bite won’t be enough.
This no-bake pie only requires 5 ingredients (plus lots of candy, if you so choose) and is ready to eat right away. It can also be made ahead of time to help keep some of that Turkey Day chaos to a minimum. But, we’d like to add that even though it is pie season and we’re sharing these pie recipes leading up to Thanksgiving, Peanut Butter Cup Pie is so decadent that it would make a great substitute for a birthday cake or a treat for a church potluck. No matter when you choose to make and share it, we guarantee it will be a hit!
Peanut butter, sweetened cream cheese and whipped topping make up the filling that is good enough to eat alone by the spoonful (don’t ask us how we know!). But, the secret weapon of this pie is the pre-made chocolate nut crust from Diamond Nuts. We’ve used the pecan and walnut crusts from Diamond that are amazing in their own right, but chocolate nut is by far our favorite! If you can’t find them in your area, a graham cracker crust will make a fine substitute.
After you make this Peanut Butter Cup Pie, check out our other pie week recipes at the links below:
Day 1: Pumpkin Marshmallow Pie
Day 2: Key Lemon Pie
Day 3: Salted Honey Cream Pie
8 ounces cream cheese, softened
3/4 cup powdered sugar
1 cup creamy peanut butter
1 – 8oz. tub whipped topping
Peanut butter chips
Mini peanut butter cups
Melted peanut butter
In a large bowl, beat the cream cheese and powdered sugar together until smooth. Add the peanut butter and continue to beat until light and fluffy. Fold in the whipped topping then spread filling into the pie crust. Freeze for 3 hours or refrigerate for 8 hours.
Top chilled pie with peanut butter and chocolate chips, chopped peanut butter cups and chocolate bar, and drizzle with melted peanut butter and chocolate before serving.