Peanut Butter Cup Pie is an easy dessert recipe that highlights my favourite flavour combination!  The popular mixture of chocolate and peanut butter is enjoyed by both young and old alike.

Loaded with Reese’s Peanut Butter Cups, chocolate pudding and a cream cheese/peanut butter topping, this delicious gluten free recipe will quickly become a family favourite.

Made using a premade graham crust and layers of peanut butter and chocolate this pie is a real treat if you have to avoid gluten and limit dairy.

Peanut Butter Cup Pie yields 10 servings. Small slices are enough when eating this decadently rich dessert.

Peanut Butter Cup Pie is also dairy reduced which offers a great alternative for those that need to limit their dairy intake.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Peanut Butter Cup Pie I got out my 9″ gluten free graham pie crust.  This brand is readily available locally but you could also choose to prepare your pie crust from scratch.

Next I opened up some Reese’s Peanut Butter Cups and lined the bottom of my pie shell.  I had to break one of the cups to fit it in.

After lining the graham pie shell with Reese’s Peanut Butter Cups I prepared my Chocolate Pudding.  

You can also use any box of cooked pudding and pie filling mix if you do not choose to make the pudding from scratch.

Once the chocolate pudding had cooled for about 15 minutes, stirring every 5 minutes, I poured it over the candy in the pie shell.

I spread it out evenly and it allowed to set.  You can refrigerate it as well and do the next step as soon as it has cooled.

For the topping I put some dairy free cream cheese, icing sugar and peanut butter into a medium sized mixing bowl.

Then I used an electric hand mixer to beat the ingredients together until well blended.

I dumped in some Cool Whip.

Then I used the electric hand mixer again to beat until the topping was light and fluffy.

I scraped the topping onto the top of the chocolate pie and spread it out evenly.

Next I cut some Reese’s Peanut Butter cups in half and spaced them evenly around the outer edge of the pie.

I chopped up a Peanut Butter Cup and sprinkled it over the top of the pie as a final garnish.

Chill this decadent pie for about an hour before serving so that it will hold its shape.

Peanut Butter Cup Pie is a light but rich dessert that provides the perfect combintion of chocolate and peanut butter.

Enjoy every luscious bite of this creamy pie!

 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Peanut Butter Cup Pie:

• 1 gluten Free 9″ graham crust
• 1 recipe Chocolate Pudding – Dairy Free
• 18 Reese’s Peanut Butter Cups
• 4 oz dairy free cream cheese (I used Tofutti brand)
• 1/2 cup icing sugar
• 500ml Cool Whip
• 1/3 cup peanut butter

How to Make Peanut Butter Cup Pie:

1. Prepare the Chocolate Pudding according to directions. Could also use any cooked chocolate pudding mix.
2. Allow pudding to cool for 15 minutes, stirring three times while preparing pie shell.
3. Line the bottom of the 9″ gluten free graham pie shell with Reese’s Peanut Butter Cups. Break to fit. (12 Peanut Butter Cups)
4. Pour cooled chocolate pudding over the Peanut Butter Cups.
5. Place in fridge to cool while preparing topping.
6. In a medium sized mixing bowl combine the cream cheese, icing sugar and peanut butter with an electric hand mixer.
7. Add the cool whip and beat with electric hand mixer until well combined.
8. Scrape topping over cooled chocolate pudding.
9. Cut 10 Reese’s Peanut Butter Cups in half and spread them out evenly around outer edge of pie.
10. Chop up one Reese’s Peanut Butter Cup and sprinkle it on top of the pie.
11. Chill for at least one hour before serving.
12. Slice and enjoy!