Chocolate Peanut Butter Cream Pie
This decadent Chocolate Peanut Butter Cream Pie features a rich chocolate crust filled with layers of creamy peanut butter filling and chocolate pudding, topped with whipped cream and garnished with mini Reese’s cups. It’s a delightful dessert that combines the irresistible flavors of chocolate and peanut butter, perfect for any occasion.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 3 hours 40 mins
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 6 tablespoons unsalted butter, melted
- 1/4 cup sugar
- 1 1/2 cups chocolate cookie crumbs
- 1 cup cold milk
- 1 package (3.4 oz) vanilla flavor instant pudding mix
- 1 cup creamy peanut butter
- 1 cup heavy cream
- 1 cup chocolate pudding, prepared and cooled
- 1/2 cup mini Reese’s peanut butter cups, chopped
- 1 1/2 cups Cool Whip
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Additional mini Reese’s peanut butter cups, halved
- Peanut butter chips
- Chocolate syrup drizzle
Instructions
- Mix chocolate cookie crumbs with sugar and melted butter. Press into a pie plate and bake at 350°F (175°C) for 8-10 minutes. Allow to cool completely.
- Spread the prepared chocolate pudding over the cooled crust to create a smooth chocolate base. Refrigerate until set.
- Whip together peanut butter and milk. Stir in vanilla pudding mix until smooth. Fold in Cool Whip and chopped peanut butter cups, then spread over the chocolate pudding layer.
- In a bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the peanut butter filling.
- Decorate the top with halved mini Reese’s cups, peanut butter chips, and a drizzle of chocolate syrup for a tempting finish.
- Refrigerate the pie for at least 3 hours to allow the layers to firm up before slicing and serving.
Nutrition
- Calories: 542
- Sugar: 25g
- Sodium: 381mg
- Fat: 40g
- Saturated Fat: 18g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 70mg