Peanut Butter Cup Chocolate Pie

Peanut Butter Cup Chocolate Pie
This is my first ever homemade pie.

What do you think?

Peanut Butter Cup Chocolate Pie
Well, it looked pretty good so I decided to have a piece at 9 in the morning when I was doing this photo shoot. You can see that on Instagram here. I couldn’t resist.

I just like to think that I celebrated Pi Day (March 14th) a little early, and I am so glad I did.

No better breakfast than pie :-)

Peanut Butter Cup Chocolate Pie
This pie is ridiculously easy to make and tastes amazing.

Also, it was easy to make it gluten free just by using gluten free oreos for the crust. All of the other items in the recipe are naturally gluten free. Sadly, not calorie free.

Peanut Butter Cup Chocolate Pie
Let’s look at the layers..

Oreo Crust
Creamy Peanut Butter Filling
Chocolate Ganache
Topped with heaps of Peanut Butter Cups

Peanut Butter Cup Chocolate Pie
Lucky for me I had one small slice of this pie left in my freezer when I started writing this post..

well not anymore.. I’m eating it right now.

Peanut Butter Cup Chocolate Pie

Peanut Butter Cup Chocolate Pie
Yield: 1 standard size 10 inch pie
Oreo Crust
  • 1 package Oreos
  • 1/4 cup butter, melted
  • 1 cup creamy peanut butter 
  • 4 oz cream cheese or Neufchâtel, softened
  • 1 container Cool Whip (8 oz), thawed
Chocolate Ganache
  • 1 cup chocolate chips
  • 3 tbsp heavy whipping cream
  • Reese's Peanut Butter Cups, some cut in half, others chopped
  1. Process the oreos in a food processor until fine crumbs remain. In a large bowl, combine the crushed oreos with the melted butter. Press this mixture evenly into a 10 inch pie pan sprayed with non-stick cooking spray. Place in fridge until ready to use.
  2. In a large mixing bowl, combine the peanut butter and cream cheese until well blended. Add the cool whip and stir until mixed. Spread this mixture on the crust and place in the freezer for 30 minutes.
  3. To make the ganache, place the chocolate chips and heavy cream in a microwave safe bowl. Microwave for 1-2 minutes on 70% power, stirring every 30 seconds until melted.
  4. Remove the pie from the freezer and spread the ganache evenly on top. Before the chocolate hardens add the peanut butter cups. Start by adding the halved peanut butter cups around the edges, placing them as close or as far apart as you want. Then add chopped peanut butter cups to the center of the piece.
  5. Cover the pie with tinfoil and return to the freezer for 1-2 hours. Before serving, remove the pie from the freezer and let it sit for a few minutes to make cutting it easier. Cover and freeze any leftovers.
Recipe adapted from Lazy Gluten Free.

Peanut Butter Cup Chocolate Pie
Happy Pi Day friends!
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  1. says

    Oh, my – this looks sinfully delicious! I have a bit of an addiction to all things chocolate, so I just may have to give this recipe a try.
    Thanks for sharing,
    Pieced Pastimes

    • Beth @ The First Year Blog says

      I’m not sure if you would want to use a substitute. Might be worth a trip to the store.

  2. says

    Hi Beth! This looks absolutely amazing and I have to try this!!! Thank you so much for sharing at Best of the Weekend – pinned, of course! :) Hope you have a happy and fabulous Friday!

  3. Linda says

    I made this for a party last weekend, and it was AMAZING! Have you ever tried using reduced fat cream cheese and/or fat-free Cool Whip?


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