Name: Chocolate Peanut Butter Cream Pie
Prep time: 20 min
Cook time: 10 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups chocolate cookie crumbs; 1/4 cup sugar; 6 tablespoons unsalted butter, melted; 1 cup chocolate pudding, prepared and cooled; 1 cup creamy peanut butter; 1 cup cold milk; 1 package (3.4 oz) vanilla flavor instant pudding mix; 1 1/2 cups Cool Whip; 1/2 cup mini Reese’s peanut butter cups, chopped; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Additional mini Reese’s peanut butter cups, halved; Peanut butter chips; Chocolate syrup drizzle

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Chocolate Peanut Butter Cream Pie is a rich and indulgent dessert that layers the best of chocolate and peanut butter into a creamy, decadent treat. With a chocolate crust, a smooth chocolate layer, a fluffy peanut butter filling, and a whipped topping, this pie is an irresistible dessert that’s perfect for any occasion. Whether you’re making it for a holiday, a special gathering, or just because you’re craving something sweet, this dessert is sure to impress.

Ingredients

For the Chocolate Crust:

1 ½ cups chocolate cookie crumbs

¼ cup sugar

6 tablespoons unsalted butter, melted

For the Chocolate Layer:

1 cup chocolate pudding, prepared and cooled

For the Peanut Butter Filling:

1 cup creamy peanut butter

1 cup cold milk

1 package (3.4 oz) vanilla flavor instant pudding mix

1 ½ cups Cool Whip

½ cup mini Reese’s peanut butter cups, chopped

For the Whipped Topping:

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

For the Garnish:

Additional mini Reese’s peanut butter cups, halved

Peanut butter chips

Chocolate syrup drizzle

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chocolate Crust: In a bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press this mixture into the bottom of a pie plate to form an even crust. Bake at 350°F (175°C) for 8-10 minutes. Allow the crust to cool completely.

Add the Chocolate Layer: Spread the cooled chocolate pudding evenly over the cooled crust. Refrigerate until the pudding sets, about 1-2 hours.

Make the Peanut Butter Filling: In a separate bowl, whip together the peanut butter and cold milk. Add the vanilla flavor instant pudding mix and stir until smooth. Gently fold in the Cool Whip and chopped mini Reese’s peanut butter cups. Carefully spread this peanut butter mixture over the chocolate pudding layer.

Whip the Cream: In a separate bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the peanut butter filling layer.

Garnish: Decorate the top of the pie with halved mini Reese’s peanut butter cups, peanut butter chips, and drizzle with chocolate syrup for an extra indulgent touch.

Chill and Serve: Refrigerate the pie for at least 3 hours to allow the layers to firm up before slicing and serving. Enjoy!

Servings and Timing

Servings: 10

Prep Time: 20 minutes

Cook Time: 10 minutes

Chill Time: 3 hours

Total Time: 3 hours 30 minutes

Variations

Nut Butter Twist: If you're not a fan of peanut butter or want to try something different, substitute the creamy peanut butter with almond butter or cashew butter for a unique flavor twist.

Crust Options: You can use any chocolate cookie for the crust, but I particularly love using Oreo cookies for that rich, chocolatey taste.

Mini Pies: For individual servings, you can make mini pies using muffin tins or individual tart pans. Just adjust the baking and chilling times accordingly.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. This pie is best served chilled, and no reheating is needed as it’s meant to be enjoyed cold. If you want to make it ahead, it holds up wonderfully in the fridge for a couple of days.

FAQs

How do I make sure the layers don’t mix together?

I recommend letting each layer set properly in the fridge before adding the next. Allow the chocolate layer to cool and set before adding the peanut butter mixture, and give the peanut butter layer time to firm up before spreading the whipped cream.

Can I use a store-bought crust?

Yes, you can definitely use a pre-made chocolate cookie crust to save time. However, I think the homemade crust adds a nice touch and extra flavor.

Can I make this pie a day ahead?

Yes, this pie actually benefits from being made a day ahead. The longer it sits in the fridge, the more the flavors meld together, so it’s a great make-ahead dessert.

What if I can’t find mini Reese’s peanut butter cups?

If mini Reese’s are hard to find, regular-sized Reese’s cups work just as well. You can chop them into smaller pieces to mimic the mini version, or use any other candy with peanut butter, like peanut butter M&Ms or peanut butter chips.

Can I freeze the pie?

I wouldn't recommend freezing the entire pie as the whipped topping and peanut butter filling might not freeze well. However, you can freeze the pie crust and chocolate pudding layer, then assemble the rest of the pie when you're ready to serve it.

Conclusion

Chocolate Peanut Butter Cream Pie is an incredibly satisfying dessert, with its rich layers of chocolate, peanut butter, and whipped cream. It's perfect for anyone with a sweet tooth and ideal for any celebration or just a treat to enjoy with family and friends. The best part is that it's easy to make, and the result is always a showstopper. Whether for a special occasion or an everyday indulgence, this pie is sure to become a favorite!

Recipe:

Chocolate Peanut Butter Cream Pie

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Author: Cheryl
Total Time: 3 hours 30 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

Chocolate Peanut Butter Cream Pie is a rich and indulgent dessert that layers chocolate and peanut butter into a creamy, decadent treat. With a chocolate crust, a smooth chocolate layer, a fluffy peanut butter filling, and a whipped topping, this pie is perfect for any occasion.

Instructions

In a bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press the mixture into the bottom of a pie plate to form an even crust. Bake at 350°F (175°C) for 8-10 minutes. Allow the crust to cool completely.
Spread the cooled chocolate pudding evenly over the cooled crust. Refrigerate until the pudding sets, about 1-2 hours.
In a separate bowl, whip together the peanut butter and cold milk. Add the vanilla flavor instant pudding mix and stir until smooth. Gently fold in the Cool Whip and chopped mini Reese’s peanut butter cups. Carefully spread this peanut butter mixture over the chocolate pudding layer.
In a separate bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the peanut butter filling layer.
Decorate the top of the pie with halved mini Reese’s peanut butter cups, peanut butter chips, and drizzle with chocolate syrup for an extra indulgent touch.
Refrigerate the pie for at least 3 hours to allow the layers to firm up before slicing and serving.