Peanut Butter Cup Pie

The next best thing after velvety, smooth chocolate and creamy peanut butter? You guessed it: Peanut Butter Cup Pie!

Combining these two classic flavors into one lip-smacking-ly good dessert is the best thing I’ve done in my kitchen.

You’ll be sold right at the aroma.

These PB cup pies can be the life of the party without you being a pastry chef. The recipe is just that easy and delicious.

Scroll to bottom for printable recipe card.

What Do We Love About Peanut Butter Cup Pies?

From the dense, chocolaty crust to the melt-in-the-mouth filling, these pies will steal the show like nothing else. I love that the recipe only asks for five simple ingredients. And, of course, it’s only a half an hour thing. So doable.

From birthdays to anniversary dinners, it’s a royal, sweet affair with these pies.

What Can I Serve With It?

I love to top my PB cup pie with some freshly whipped cream. It adds a slight sweetness and complements both the chocolate and peanut butter flavors. You can also try to balance the richness with a scoop of vanilla ice cream.

Can I Use Any Other Crust?

Oh, yes! I’ve used chocolate because, well, I am a chocoholic. But you can always try the classic Graham cracker crust. Or, for a super special twist, Oreo would be fab too.

Ingredients:

• Vanilla cook and serve pudding mix
• Milk divided
• Creamy peanut butter
• Chocolate instant pudding mix
• Chocolate cookie pie crust

How to make Peanut Butter Cup Pie:

Step 1. Place two cups of the milk and the vanilla cook and serve pudding in a saucepan over medium heat on the stove, and whisk to combine well.

Step 2. Continue to stir the mixture often while it thickens and comes to a light boil.

Step 3. Reduce the heat to a simmer and add in the peanut butter until the mixture has thickened and is smooth.

Step 4. Spread the mixture into the bottom of the prepared pie crust.

Step 5. Add the chocolate pudding mix and the other two cups of milk to a mixing bowl, and whisk to combine well.

Adding two cups of milk.

Then, add chocolate pudding mix.

Continue to stir and let the mixture thicken for about 5 minutes.

Step 6. Spread the chocolate pudding over the top of the peanut butter mixture in the pie crust.

Step 7. Place the pie into the fridge to set for a minimum of four hours before serving. Garnish with whipped cream if desired. Enjoy!

PIN for later 🙂

What Other Fillings Can I Try?

I wouldn’t change a darn thing about this filling here. It has all the flavors that’ll balance the chocolaty crust. But if you want to dabble a bit more and make it super creamy, some extra cream cheese never hurts. Or maybe you can try a different jam or Nutella. Yum! It’s a winner every time.

How to Store These Pies?

These pies are best enjoyed fresh. But if it’s too much for you to finish in one sitting, store them in the fridge for three days max. You can also freeze them for a month. But that’s about it. Don’t try to hold onto them for longer than that.

Use an airtight box or wrap them in a cling wrap, and they’ll stay fresh as new.