Peanut Butter Cup Pie

Prep Time	Cook Time	Total Time
30 min	5 min	35 min

How to Make Peanut Butter Cup Pie

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Prepare the graham cracker crust

Lightly grease a 9-inch pie plate or line it with a parchment circle for easier slicing.
In a medium bowl, combine graham cracker crumbs and granulated sugar until evenly mixed.
Pour in melted butter and stir with a fork until all crumbs are moistened and look like wet sand.
Press mixture firmly into the bottom and up the sides of the pie plate, using a flat measuring cup.
Chill the crust in the refrigerator while you make the filling so it firms slightly.
Whip the cream

Pour 1 cup cold heavy cream into a chilled mixing bowl.
Beat with a hand mixer or stand mixer on medium-high until stiff peaks form, about 2 to 3 minutes.
Set the whipped cream in the refrigerator to keep it cold while you prepare the peanut butter base.

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Make the peanut butter filling base

In a large bowl, add peanut butter, softened cream cheese, powdered sugar, and vanilla extract.
Beat on medium speed until completely smooth, fluffy, and no lumps of cream cheese remain.
Fold in cream and fill the crust

Gently fold half of the whipped cream into the peanut butter mixture with a spatula until mostly combined.
Fold in the remaining whipped cream just until you no longer see streaks, keeping the mixture light.
Spoon the filling into the chilled crust and smooth the top with an offset spatula or the back of a spoon.
Refrigerate the pie while you prepare the chocolate ganache topping.
Prepare the chocolate ganache topping

Add chocolate chips and a pinch of salt to a heatproof bowl.
In a small saucepan, heat ¾ cup heavy cream over medium until steaming and tiny bubbles form around the edges.
Pour the hot cream over the chocolate chips, then let it sit undisturbed for 2 minutes to soften the chocolate.
Whisk gently from the center outward until the ganache becomes smooth, glossy, and fully combined.
Let the ganache cool for about 10 to 15 minutes until it is slightly thickened but still pourable.

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Finish, chill, and serve

Remove the pie from the refrigerator and gently pour the cooled ganache over the peanut butter filling.
Tilt the pan slowly so the ganache spreads evenly to the edges, then smooth if needed with a spatula.
Chill the pie uncovered for 30 minutes, then cover and refrigerate at least 4 hours or overnight until fully set.
Slice with a warm knife for clean cuts and serve cold for the best texture and flavor.

Tips

Soften the cream cheese properly: Let cream cheese sit at room temperature for about 30 minutes so it blends smoothly and avoids little lumps in the filling.
Pack the crust firmly: Use the bottom of a flat measuring cup to press the crumbs tightly so the crust slices cleanly and does not crumble apart.
Do not over-whip the cream: Stop the mixer as soon as stiff peaks form, because over-whipped cream can turn grainy and lose its airy, silky feel.
Cool the ganache before pouring: If ganache is too hot, it can melt the filling, so wait until it is slightly thickened but still fluid and glossy.
Chill long enough for clean slices: Four hours is the minimum chill time, but overnight gives the cleanest cuts and the most stable, mousse-like texture.
Optional baked crust for extra crunch: For a firmer crust, bake it at 350°F for 8 minutes, then cool completely before adding the filling and ganache.

Energy	823	kcal
Protein	12	g
Total Fat	62	g
Carbohydrates	62	g
Dietary Fiber	4	g

FAQ

Can I use natural peanut butter in this pie?: You can, but choose a no-stir style, because very oily natural peanut butter can make the filling loose and slightly greasy.
Why is my peanut butter filling lumpy?: Lumps usually mean the cream cheese was too cold, so make sure it is fully softened and beat longer until completely smooth.
My filling seems too runny; what can I do?: Chill the pie at least 6 hours, or gently fold in a little extra whipped cream or powdered sugar to help it firm.
Why did my ganache turn dull or look slightly broken?: The cream may have been too hot or over-whisked, so gently whisk in a spoonful of cool cream until it smooths out.
Can I make this peanut butter cup pie ahead of time?: Yes, assemble the pie completely, cover it tightly, and refrigerate up to 2 days, adding any decorations right before serving.
Can I freeze leftovers of this pie?: Yes, freeze slices on a sheet pan, then wrap individually; thaw in the refrigerator, which keeps the texture creamy and pleasant.