Peanut Butter Cup Pie

Our son-in-law Doug loves peanut butter. So whenever I make a dessert for him I don’t have to ask what he would like to have; I already know. It was his birthday last week, so we had his birthday dinner this past weekend.

I had found a peanut butter pie recipe on one of the blogs that I follow Cinnamon Spice and Everything Nice  and had pinned it awhile ago, for this very occasion.

This pie is a dream come true for anyone that loves peanut butter. All the way from the creamy peanut butter filling to the peanut butter cups that tops off this yummy pie.

I used a graham cracker crust instead of the chocolate cookie crust that was on the original recipe, but if you prefer the chocolate cookie crust feel free to use that instead.

Needless to say Doug enjoyed his pie, but he wasn’t the only one that did, all of the other peanut butter lovers in the family had to have a piece too. In fact I was waiting to take pictures after we cut on the pie and had our dessert, well by the time we were done eating the pie was gone. So I was not able to take a picture of an individual piece. I guess that says it all.

Check out Cinnamon Spice and Everything Nice, Reeni always has some amazing recipes.

Peanut Butter Cup Pie (Source: Adapted from cinnamonspiceandeverythingnice.com)
Ingredients:
Crust:
1 1/2 cup graham crackers crumbs
1/4 cup sugar
6 tablespoons melted butter
3/4 cup coarsely chopped chocolate chips
Filling:
12 ounces cream cheese at room temperature
1 1/2 cups creamy peanut butter
1 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy cream
Topping:
2 tablespoons sugar
1/2 cup heavy cream
1/2 cup semi-sweet or milk chocolate chips
4 tablespoons salted butter
1/2 teaspoon vanilla extract
20 mini Reese’s peanut butter cups, rough chopped
Instructions:
1. Preheat oven to 350 degrees F. Mix the graham cracker crumbs, sugar, and chopped chocolate chips. Once the first three ingredients are mixed together mix in the butter. Press the mixture evenly into a 9 inch pie pan. Bake 6 to 10 minutes, remove from oven and cool completely before adding the filling.
2. Beat the cream cheese and peanut butter together on medium speed until light and fluffy about 5 minutes.
Add Sugar and vanilla; beat on medium speed until light and fluffy about 5 more minutes. In a separate bowl beat heavy cream until stiff; when the beater is lifted it shouldn’t drip off. Add the cream to the peanut butter mixture and fold in until well blended. Spoon into the crust. Refrigerate 1 to 2 hours.
3. To make the topping combine sugar and cream in a small saucepan and bring just to a boil; remove from heat and immediately add the chocolate, butter, and vanilla. Whisk until smooth and all the chocolate is melted. Cool the mixture until it is lukewarm but still liquidy.
4. Carefully pour over the pie (you can leave a few spoonfuls for drizzling over the peanut butter cups) and evenly spread from edge to edge. Sprinkle peanut butter cups evenly over top and gently press them into the chocolate and gently press them into the chocolate. Drizzle the remaining chocolate over top.
5. Refrigerate at least 4 hours or overnight before serving.
6. Cut with a sharp knife dipped in hot water then dried; wipe clean and dip again after each cut.