Nothing says “PARTY!” like this chocolate peanut butter pie! It’s one of my favorite easy dessert recipes.
I whipped one up tonight for my son’s 4th birthday party that we’re having tomorrow. We’ll definitely have the traditional cake and ice cream, but if I know my guests correctly, they will be expecting this divine pie, laced with lots of chopped up Reese’s Peanut Butter Cups!
This Chocolate Peanut Butter Pie is THE recipe that I am asked to make for every single family gathering. Every single one!
I’ve made these pies so many times that I don’t even need to look at the recipe any more. And, since I’m usually making at least two of them at once, I usually have a little assembly line going.
It’s one of those easy dessert recipes that is just so easy to make.
TIP: Use a store-bought graham cracker crust to speed up the assembly of the pie. You might even want to try different flavors, such as a chocolate cookie crust!
Chocolate Peanut Butter Pie Recipe
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 8 ounces cream cheese, softened
- 1/3 cup peanut butter
- 1 cup confectioner's sugar
- 16 ounces frozen whipped topping, thawed and divided
- 7.8 ounces chocolate pudding mix
- 2 1/2 cups milk
- 10 peanut butter cups, chopped
- Preheat oven to 350 degrees.
- Mix together graham cracker crumbs and butter.
- Press mixture into a 9 inch pie plate.
- Bake for 8-10 minutes.
- Cool completely before filling.
- Mix together cream cheese, peanut butter and confectioner's sugar until creamy.
- Fold in half of the thawed whipped topping.
- In another bowl, mix together pudding and milk.
- Finely chop 6 peanut butter cups.
- Spread the peanut butter mixture over the cooled crust.
- Sprinkle chopped peanut butter cups evenly over the mixture.
- Spoon the pudding over the peanut butter layer.
- Spread the remaining whipped topping over the pudding.
- Cut the remaining 4 peanut butter cups in half.
- Place peanut butter cup halves evenly around the pie.
- Refrigerate for at least one hour.