Description
Indulge in the decadent goodness of this Peanut Butter Cup Chocolate Pie. A velvety blend of cream cheese, peanut butter, and whipped topping nestled in a chocolate crust, crowned with a luscious chocolate ganache. It’s a no-bake delight that’s perfect for any occasion.
Ingredients
For the Pie:
- 1 prepared chocolate cookie crust (9-inch)
- 1 (8 oz) package cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 (8 oz) tub whipped topping, thawed
- 1/2 cup mini peanut butter cups, chopped
For the Chocolate Ganache:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
For Garnish:
- Extra chopped peanut butter cups
- Whipped topping
Instructions
- In a large mixing bowl, beat the cream cheese and peanut butter together until smooth.
- Fold in the whipped topping until light and fluffy.
- Spoon the mixture into the prepared chocolate crust and smooth the top.
- In a small microwave-safe bowl, heat the chocolate chips and heavy cream together in 30-second intervals, stirring between each, until melted and smooth.
- Chill the pie for at least 4 hours or until set.
Add powdered sugar and mix until fully combined.
Stir in the chopped mini peanut butter cups.
Let the ganache cool slightly, then pour over the pie and spread evenly.
Garnish with additional whipped topping and chopped peanut butter cups before serving.
Notes
- You can use a graham cracker crust instead of a chocolate crust for a milder flavor.
- To make ahead, cover and refrigerate overnight.
- This pie also freezes well.
