Homemade Dark Chocolate Peanut Butter Cup Pie

This one goes out to the peanut butter cup lovers. This homemade dark chocolate peanut butter cup pie might even be better than the original.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Remember recently when Reese’s announced they were going to make their biggest peanut butter cup ever? A pie-sized version for the holidays, bigger than even their half pound ones they have released in the past. The internet was abuzz.

And then it sold out almost immediately.

If you weren’t dedicated enough to stalk their website when it was released, refreshing over and over, you probably missed out on getting one for your holiday dessert table. But lucky for you these things are crazy easy to make.

Yes I made my own homemade peanut butter cup pie. But I think mine is even better because it’s made with dark chocolate instead of milk chocolate. Which if you are a Trader Joe’s fan you know it’s far superior.

I will admit it’s a bit difficult to cut into pretty slices, but it’s worth it. Dare I say better than the real thing? I don’t think I even need to do a side-by-side to know.

All you have to do is line a fluted tart pan with melted chocolate, fill it with a peanut butter-graham mixture, and top it off with more melted chocolate. No cooking, no baking, and ready in about 30 minutes.

And perfect for indulging in during THE GAME today against that team up north!!

HOMEMADE DARK CHOCOLATE PEANUT BUTTER CUP PIE

Print

Yield: 12 Servings Prep Time: 30 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 sleeve graham crackers, finely crushed (10 sheets)
• 1 cup powdered sugar
• 1-1/2 cup creamy peanut butter, melted
• 18 oz. (about 3 cups) chopped dark chocolate

Directions

1. In a medium mixing bowl, whisk together the crushed graham crackers, and powdered sugar. Add peanut butter and mix until well blended.
2. Melt the chocolate in a microwave safe bowl 30 seconds at a time, stirring between intervals, until smooth.
3. Spread 2/3 of the chocolate evenly into the bottom of a greased 10-inch fluted round tart pan and brush up the side. Place in the fridge for 5 minutes to set.
4. Once the bottom is set, spread peanut butter filling evenly into the chocolate "crust". Top with remaining melted chocolate and spread evenly over the peanut butter layer. Refrigerate for about 25 minutes or until set. Slice and enjoy.

Source: Adapted from The Recipe Critic.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE