Peanut Butter Cup Pie Recipe
Peanut Butter Cup Pie Recipe photo by Taste of Home

Peanut Butter Cup Pie Recipe

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I can put this pie together in 10 minutes and just pull it out of the freezer when we're ready for a scrumptious dessert. Feel free to substitute different flavors of pudding mix and candy bars, such as butterscotch pudding and Butterfinger candy bars. —Tammy Casaletto, Goshen, Indiana
TOTAL TIME: Prep: 25 min. + freezing
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. + freezing
MAKES: 6-8 servings


  • 1-1/2 cups cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 cup plus 2 tablespoons coarsely chopped peanut butter cups, divided
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 chocolate crumb crust (8 or 9 inches)

Nutritional Facts

1 piece: 374 calories, 18g fat (9g saturated fat), 7mg cholesterol, 396mg sodium, 47g carbohydrate (31g sugars, 2g fiber), 5g protein


  1. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight.
  2. Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups. Yield: 6-8 servings.
Originally published as Peanut Butter Cup Pie in Quick Cooking September/October 2003, p37

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Reviewed Feb. 9, 2016

"quick and tasty"

Reviewed Sep. 6, 2015

"This was so simple and so delicious, my entire family enjoyed it!"

Reviewed Jun. 14, 2014

"This was okay. I used mini PB cups and chopped them in my chopper. Probably should have used regular size PB cups and chopped them by hand. I will try this again, but maybe make my own crust with Oreos or just graham cracker crumbs."

Reviewed Dec. 19, 2013

"A hit with the family..."

Reviewed Nov. 16, 2012

"A definite peanut butter lover's choice!!!"

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