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+ servings

Peanut Butter Cup Pie

Servings: 1


  • For the crust:
  • 24 Oreos
  • 12 ounce bag of miniature peanut butter cups
  • 4 tablespoons unsalted butter melted
  • For the chocolate ganache:
  • 2 cups chocolate chips
  • 1/2 cup heavy whipping cream
  • For the filling:
  • 1 1/2 cups heavy whipping cream
  • 8 ounces cream cheese do not use light/reduced-fat cream cheese
  • 1 3/4 cup powdered sugar
  • 1 1/2 cups peanut butter do not use natural peanut butter
  • 1 teaspoon pure vanilla extract


  • To make the crust:
  • In a food processor, pulse the Oreos until resembling fine crumbs.
  • Add 20 miniature peanut butter cups and pulse more until resembling fine crumbs.
  • Add melted butter and pulse until combined.
  • Press into the bottom of a lightly greased pie dish or 8-9” springform pan.
  • To make the ganache:
  • Melt chocolate chips and heavy cream in microwave-safe bowl in microwave in intervals of 30 seconds, stirring between each interval, until completely melted.
  • Pour approximately 3/4 of the ganache over the crust and spread with a spatula to evenly cover the crust.
  • Put in freezer for 20 minutes to allow ganache to set before putting the cream cheese filling on top.
  • To make the filling:
  • In large bowl with electric mixer, beat the heavy cream until soft peaks form.
  • In a separate bowl with electric mixer, beat together the cream cheese and powdered sugar until well combined, about 1 minute.
  • Add peanut butter and vanilla and beat until combined, about 1 minute.
  • Fold in whipped cream until completely combined.
  • Evenly spread filling over ganache layer.
  • Roughly chop the remaining peanut butter cups and sprinkle over peanut butter filling.
  • Lastly, drizzle with remaining ganache. You will probably need to re-melt the ganache a little so it easily drizzles.
  • Refrigerate for at least 2 hours, ideally overnight for clean slices.
  • Serve and enjoy!