This peanut butter cup cookie pie is a chewy, fudgy peanut butter filling baked in a flaky crust and loaded with chocolate chips and chopped candy.
It takes about 15 minutes to mix, 35 minutes to bake, and an hour to cool. The filling comes together in one bowl with peanut butter, brown sugar, eggs, and vanilla, so there is no flour to measure, and the slices cut cleanly once the pie has rested.
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Why This Peanut Butter Cup Cookie Pie Recipe Works
The filling tastes like a soft peanut butter cookie. Brown sugar gives chew and caramel notes, while the eggs set the center into a fudgy, sliceable layer.
A refrigerated crust saves time. It fits into the pie dish in seconds and bakes up golden and flaky, so you can skip making dough.
The candy mix ins add texture. Chocolate chips melt into pockets, and chopped peanut butter cups stay soft and creamy in every slice.
Ingredients for Peanut Butter Cup Cookie Pie
- 1 refrigerated pie crust, thawed per package directions
- 1 cup creamy peanut butter
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped peanut butter cups
Peanut butter. Use smooth, standard peanut butter rather than the natural type that separates, for the most reliable set.
Brown sugar. Packed brown sugar adds moisture and a deep caramel flavor.
Eggs. They set the filling into a sliceable pie, so do not skip them.
Chocolate chips. Semisweet chips balance the sweet filling with a little bitterness.
Peanut butter cups. Chop them into small pieces so they spread evenly through the filling.
How to Make Peanut Butter Cup Cookie Pie
1. Heat the oven Heat the oven to 350 degrees F and fit the pie crust into a 9 inch pie dish, crimping the edge.
2. Mix the filling In a large bowl, beat the peanut butter, brown sugar, eggs, and vanilla until smooth and glossy.
3. Fold in the candy Stir in the chocolate chips and half of the chopped peanut butter cups.
4. Fill the crust Pour the filling into the crust and spread it evenly. Scatter the remaining peanut butter cups on top.
5. Bake the pie Bake for 30 to 35 minutes, until the edges are firm and the center is just set with a slight wobble and reaches 160 degrees F.
6. Cool before slicing Cool the pie on a wire rack for 1 hour so the filling firms up.
How to Serve Peanut Butter Cup Cookie Pie
Cut the pie into 8 slices and serve it warm or at room temperature with a scoop of vanilla ice cream. For a full dessert table, add fudgy chocolate chunk brownies and thick bakery style chocolate chip cookies. Pair it with no bake cookie dough bars or peanut butter no bake bars for a peanut butter lover board.
How to Store and Reheat Peanut Butter Cup Cookie Pie
Cover and refrigerate leftover pie for up to 3 days, and let slices sit at room temperature for 15 minutes before serving. Wrap individual slices and freeze for up to 2 months, then thaw overnight in the refrigerator. Do not leave the pie out for more than 2 hours.
Tips and Variations for Peanut Butter Cup Cookie Pie
Use room temperature eggs. They blend into the peanut butter more smoothly.
Mix just until smooth. Overbeating adds air and can cause the filling to puff and crack.
Cover the crust edge. If the edge browns too fast, shield it with strips of foil.
Look for a slight wobble. The center sets as it cools, so pull the pie when it only jiggles a little.
Chill for clean slices. A 30 minute chill after cooling gives neater cuts.
Skip the raw filling. The filling contains raw eggs, so do not taste it before baking.
Flag the allergens. The pie contains peanuts, dairy, eggs, wheat, and soy, so label it for guests with allergies.
Egg safety. Bake the filling until it reaches 160 degrees F, and for general advice on handling eggs, see the Montana State University Extension egg fact sheet.
Frequently Asked Questions About Peanut Butter Cup Cookie Pie
Can I make peanut butter cup cookie pie ahead of time?
Yes. Bake it a day ahead, cool completely, cover, and refrigerate. Bring it to room temperature before serving.
How do I know when peanut butter cup cookie pie is done?
The edges are firm, the top looks dry and lightly golden, and the center jiggles only slightly. An instant read thermometer should read 160 degrees F.
Can I freeze peanut butter cup cookie pie?
Yes. Freeze wrapped slices for up to 2 months and thaw them overnight in the refrigerator.
Can I use crunchy peanut butter?
Yes, it adds extra texture, though the slices may crumble a little more.
Can I use a homemade crust?
Yes. A single 9 inch pastry crust works in place of the refrigerated one.
Peanut Butter Cup Cookie Pie
Equipment
- 9-inch pie dish
- Large mixing bowl
- Spatula
- Wire rack
Ingredients
Main Ingredients
- 1 refrigerated pie crust thawed per package directions
- 1 cup creamy peanut butter
- 1 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup semisweet chocolate chips
- ½ cup chopped peanut butter cups divided
Instructions
Cooking
- Prep the crust. Set the oven to 350 degrees F and fit the crust into a 9 inch pie dish.
- Mix. Beat the peanut butter, brown sugar, eggs, and vanilla until smooth.
- Add candy. Fold in the chocolate chips and half of the peanut butter cups.
- Fill. Pour into the crust and top with the remaining peanut butter cups.
- Bake. Bake for 30 to 35 minutes until the center is just set, 160 degrees F.
- Cool. Cool for 1 hour before slicing.
