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Peanut Butter Cup Pie Recipe

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This peanut butter cup pie recipe celebrates the love of peanut butter and chocolate! It elevates one of the most popular kinds of candy confection,  the molded chocolate candy with peanut butter filling inside. The best part is it doesn’t require an oven!
 
While it sets in the refrigerator, you might want to learn all about the history of the peanut butter cup on Today I Found Out.
 
Peanut Butter Cup Pie #recipe ready to eat

Peanut Butter Cup Pie Recipe Ingredients:

 
  • PHILADELPHIA Cream Cheese
  • 1/2 cup plus 1 Tbsp. creamy Peanut Butter, divided
  • milk
  • 1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • COOL WHIP Whipped Topping
  • 1 OREO Pie Crust (6 oz.)
  • 3 oz.  BAKER’S Semi-Sweet Chocolate
 

Peanut Butter Cup Pie Directions:

peanut butter cup pie

 1.  Beat cream cheese and 1/2 cup peanut butter in a medium bowl until well blended.
 
Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
 
peanut butter pie #Recipe chocolate
2.  Microwave remaining COOL WHIP and chocolate in a microwaveable bowl on HIGH for 1-1/2 to 2 min. or until the chocolate is completely melted and the mixture is well blended, stirring after each minute.
 
Cool completely.
 
peanut butter pie #recipe chocolate on pie
 
3.  Spread the chocolate mixture over the pudding layer in the crust.
 
Microwave the remaining peanut butter in a small microwaveable bowl for 30 sec.; stir. Drizzle over pie.
 
Refrigerate for 4 hours or until firm.  
 
Keep refrigerated.

 

Peanut Butter Cup Pie #Recipe
 
Author: Briana
Serves: 8 servings
Ingredients
  • Peanut Butter Cup Pie Recipe Ingredients:
  •  
  • PHILADELPHIA Cream Cheese
  • 1/2 cup plus 1 Tbsp. creamy Peanut Butter, divided
  • milk
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • COOL WHIP Whipped Topping
  • 1 OREO Pie Crust (6 oz.)
  • 3 oz. BAKER’S Semi-Sweet Chocolate
  •  
Instructions
  1. Beat cream cheese and 1/2 cup peanut butter in a medium bowl until well blended. Add milk and dry pudding mix; beat for 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
  2. Microwave remaining COOL WHIP and chocolate in a microwaveable bowl on HIGH 1-1/2 to 2 min. or until the chocolate is completely melted and the mixture is well blended, stirring after each minute. Cool completely.
  3. Spread the chocolate mixture over the pudding layer in the crust. Microwave the remaining peanut butter in a small microwaveable bowl for 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm. Keep refrigerated.
 
By Author Julee

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About Julee Morrison

Julee Morrison is an author and writer with over 35 years of experience in parenting and family recipes. She’s the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook.Available on Amazon,

Her work has appeared in The LA Times, Disney’s Family Fun Magazine, Bon Appétit, Weight Watchers Magazine, All You, Scholastic Parent & Child, and more.

Her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" appeared on AP News, and her parenting piece “The Sly Way I Cured My Child's Lying Habit” was featured on PopSugar.

Outside of writing, Julee enjoys baking, reading, collecting crystals, and spending time with her family. You can find more of her work at Mommy’s Memorandum.