Indulge in the decadent world of desserts with our Peanut Butter Cup Pie, a harmonious blend of creamy peanut butter and luscious chocolate that promises to steal the show at any gathering. This Peanut Butter Cup Pie is not just a dessert; it’s a celebration of flavors that brings together the beloved combination of peanut butter and chocolate in a no-bake delight. Simple to prepare and visually stunning, this pie is your golden ticket to impressing guests and satisfying those dessert cravings.

Recipe

Ingredients

1 premade pie crust
2 cups milk chocolate chips

2 tablespoons vegetable shortening
2 cups creamy peanut butter
1 cup confectioners’ sugar

1/2 cup crushed peanuts
1 teaspoon vanilla extract
1 cup heavy cream, whipped

Mini peanut butter cups and caramel drizzle for garnish

Directions

Begin by melting 1 cup of chocolate chips with 1 tablespoon of shortening in the microwave. Ensure to stir every 30 seconds until the mixture is smooth. Spread this evenly into the bottom of the pie crust and place it in the refrigerator to chill until set.
In a mixing bowl, blend the peanut butter, confectioners’ sugar, crushed peanuts, and vanilla extract until the mixture is well combined. Carefully fold in the whipped cream to this mixture.

Pour the peanut butter mixture over the set chocolate layer in the crust, using a spatula to smooth the top.
Melt the remaining chocolate chips and shortening, then drizzle this over the peanut butter layer. Embellish with mini peanut butter cups and a caramel drizzle for that extra touch of elegance.
Refrigerate the pie for at least 2 hours before serving to ensure it sets perfectly.

Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 20 minutes (includes chilling) | Kcal: 580 kcal | Servings: 8

Notes

Serving Suggestions: This pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for those who love extra creaminess.
Storage: Keep the pie refrigerated and consume within 3-4 days for the best taste and texture.
Variations: For a lighter version, substitute the heavy cream with a light whipped topping and use a reduced-fat peanut butter.

Decoration Tips: Get creative with the garnish! Use a piping bag for the caramel drizzle and arrange the mini peanut butter cups in a decorative pattern.

Nutritional Breakdown (per serving)

Calories: 580 kcal
Carbohydrates: 50g

Protein: 15g
Fat: 37g
Saturated Fat: 15g

Polyunsaturated Fat: 5g
Monounsaturated Fat: 17g
Trans Fat: 0g

Cholesterol: 45mg
Sodium: 350mg
Potassium: 300mg

Fiber: 3g
Sugar: 35g
Vitamin A: 500IU

Vitamin C: 0mg
Calcium: 100mg
Iron: 2mg

This dessert is not just a treat for the taste buds but also provides a good balance of proteins and fats, making it a satisfying end to any meal. The presence of peanuts adds a nice crunch and a boost of protein.

FAQs

Q1: Can I use dark chocolate instead of milk chocolate? A1: Absolutely! Dark chocolate can be used for a richer, less sweet flavor profile.

Q2: Is there a vegan alternative for this recipe? A2: Yes, you can use vegan chocolate chips, plant-based whipped cream, and a vegan pie crust to make this recipe vegan-friendly.

Q3: Can I make this pie ahead of time? A3: Yes, this pie can be made up to two days in advance. Just keep it refrigerated until ready to serve.

Q4: How can I prevent the pie from becoming too hard in the fridge? A4: To keep the pie creamy, ensure it’s covered tightly with plastic wrap or in an airtight container to prevent it from absorbing fridge odors and drying out.