Peanut Butter Cup Tart Recipe
This Peanut butter pie features a crispy graham cracker crust, mega creamy peanut butter filling and a smooth chocolate filling. You only need 8 ingredients to get started. The peanut butter filling and chocolate filling are no-bake, but the crust takes time in the oven to harden. Warning: this dessert is incredibly rich. A small […]

This Peanut butter pie features a crispy graham cracker crust, mega creamy peanut butter filling and a smooth chocolate filling. You only need 8 ingredients to get started. The peanut butter filling and chocolate filling are no-bake, but the crust takes time in the oven to harden. Warning: this dessert is incredibly rich. A small slice goes a long way!

Peanut butter pie with chocolate filling

Are there 4 words more beautiful than "Giant cup of peanut butter?" Honestly.

Tell me about this peanut butter pie

  • Texture: It's like eating a giant cup of peanut butter, only the topping is much creamier and you have a delicious crunchy crumbly crust.
  • Ease: I am convinced that a beginner could do it. Toss crust with a spoon, use a blender for the 5-ingredient peanut butter filling, then melt the chocolate and peanut butter for the filling. Simple to assemble too.
  • Cooking: The filling and topping is no-bake, but the crust requires a short visit to the oven. Bake for 13 to 15 minutes to help it set. Let cool, then spread the filling and pour over the filling.
  • Time: What it lacks in cooking time, it makes up for in the refrigerator. The pie should cool in the refrigerator before slicing and serving. 4 hours is enough, but 6 hours is ideal. Torture I tell you!

remove a slice of peanut butter pie

Slice of peanut butter pie on a white plate

Best ingredients to use and why

  • Graham Cracker Breadcrumbs: I first tested this recipe with an Oreo crust. It was amazing, as you can imagine, but I prefer it with a graham cracker crust. The Oreos almost overwhelmed the flavor of peanut butter. Graham crackers are more neutral and take on a toasted flavor after baking. With that in mind, feel free to substitute them with Oreo cookie crumbs if you wish. See the recipe note.
  • Butter: Use melted butter in the crust and softened butter in the filling.
  • Sugar: The granulated sugar melts and binds the crust together.
  • Confectioner's sugar: Just like we do by doing peanut butter bars and Peanut butter balls, use icing sugar in the filling.
  • Vanilla extract and salt: Both add flavor. If you love the lightly salted peanut butter topping of peanut butter cups, you'll turn around for this.
  • Peanut Butter: Peanut butter is the main ingredient and we use it in both the filling and topping layers. For better texture, I suggest a processed creamy peanut butter such as Jif or Skippy. Natural-style peanut butter works, but the pie may take longer to set in the refrigerator.
  • Chocolate: Use pure chocolate, melting chocolate wafers or high quality chocolate chips. More information on this next one.

Chocolate filling and peanut butter pie

I make a pie similar to this one - my Snickers Caramel Pie. Have you ever tried it? When I first tested this recipe, I used melted chocolate (on its own) as a garnish. When the pure chocolate sets, it becomes quite hard. When cutting the slices, all the filling crushed the sides. By melting the chocolate with a little fat (peanut butter), the filling is softer. It's still staring, but it's not a rock hard shell above. This is how we make the chocolate filling for peanut butter bars, as well.

  • I recommend 6 ounces of pure chocolate, such as 1.5 x 4 ounce baking bars (Baker's or Ghirardelli brands are great) or use 3/4 cup of melting chocolate wafers or chocolate chips.

graham cracker crust in a pie pan

peanut butter filling for a tangy dish

melted chocolate topping on peanut butter pie

Can I do this without a pie pan?

You need a (affiliate link) 9 inch pie pan for this recipe. I do not recommend making this recipe in a regular pie dish as the pie will be very difficult to cut and remove from the pan. Instead, try my creamy Peanut butter pie or try the mini peanut butter tarts, detailed below. A 9 inch springform pan would probably work, although I haven't tested it.

How to make mini peanut butter tarts

Don't have a pie pan or maybe you don't need a full-size pie on your hands? Try using this recipe for about 12 mini tarts either in a mini pie pan or use a lined muffin pan. Divide the crust mixture between each, press firmly into the bottom of the mini pie cups or muffin cups and bake for 8 minutes to help set the crust. Let cool completely, then fill each one almost completely with filling and spread chocolate filling on top. Refrigerate at least 2-3 hours before serving.

Slice of peanut butter pie on a white plate

the clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon impression print icon squares squares icon

The description

This peanut butter pie features a crunchy graham cracker crust, mega creamy peanut butter filling and a smooth chocolate filling. The chocolate filling and topping are no-bake, but the crust takes time in the oven to set.


Graham Cracker Crust

  • 1 and 1/3 cup (139g) graham cracker crumbs (sure 9 full sheet graham crackers)
  • 1/4 cup (4 tablespoons; 60g) Unsalted butter, melted
  • 2 tbsp (25 g) Granulated sugar


  • 6 tbsp (85 g) Unsalted butter, softened to ambient temperature
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1 and 1/4 cup (315 g) creamy peanut butter *


  • 6 ounces (85 g) semi-sweet, bittersweet, or milk chocolate (see note)
  • 2 tbsp (31 g) creamy peanut butter

  1. Preheat the oven to 350 ° F (177 ° C).
  2. Make the crust: Mix the ingredients for the graham cracker crust. Pour into a 9 inch pie pan and pack very tightly. The tighter it is, the less likely it is to collapse. I recommend using the bottom of a measuring cup to wrap it around the bottom and sides. Bake for 13 to 15 minutes or until edges are very lightly browned. Remove from oven and let cool for at least 20 minutes before adding topping.
  3. Make the filling: Using a hand mixer or stand mixer fitted with a paddle, beat softened butter on medium-high speed until completely smooth and creamy, about 2 minutes. Add the icing sugar, vanilla extract and salt and beat until blended, about 1 minute. Scrape the sides and bottom of the bowl as needed. Add the peanut butter and beat until smooth and blended.
  4. Spread the filling evenly over the cooled tangy crust. Reserve while you prepare the filling.
  5. Make the garnish: Using a double boiler or microwave, melt chocolate and peanut butter until smooth. If using the microwave, stop and stir every 15 seconds until melted. Pour and spread over the filling. (For the illustrated pie, I saved 1-2 tablespoons of the filling and drizzled after the filling.)
  6. Refrigerate in the refrigerator, uncovered, for 4 to 6 hours (or up to 2 days) before slicing. If you are cooling for more than 6 hours, cover it. This crust is crumbly no matter what, but refrigeration for more than 6 hours helps the slice of pie to be a bit sharper.
  7. Cover any leftovers tightly and refrigerate for up to 1 week.


  1. Take the instructions ahead of time: You can bake and cool the crust up to 3 days in advance. Cover and refrigerate until filling. You can also assemble the whole pie, cover and refrigerate for up to 2 days before serving. The pie freezes well for up to 3 months. Thaw in the refrigerator before serving.
  2. Crust: Feel free to substitute the graham cracker crust with an Oreo cookie crust (or you can even use Nutter Butter cookies). Reduce the butter to 3 tablespoons and set the sugar aside. Process about 15 to 16 regular whole butters / Double Stuf Oreos or Nutter (cookies and filling) into crumbs. Incorporate the melted butter. Bake for about 12 minutes. For a more traditional tart crust, use the peanut crust from my Snickers Caramel Pie recipe - follow the ingredients for the crust and steps 2 and 3 of this recipe.
  3. Peanut Butter: If you don't mind having crispy nuts in the filling and topping, feel free to use crunchy peanut butter instead. I highly suggest a processed peanut butter such as Jif or Skippy. Natural-style peanut butter works in a pinch, but the pie may take longer to set in the fridge and the topping could be greasy.
  4. Chocolate: You need 6 ounces of pure chocolate. Pure baking chocolate comes in 4 ounce bars, so you need 1.5 bars. I recommend Baker's or Ghirardelli brands, both solid in 4 ounce bars in the baking aisle. Instead, you can use 3/4 cup fondant chocolate wafers (I like the Ghirardelli brand) or chocolate chips. Nestlé Toll House milk chocolate chips work wonders here!
  5. Can I do this without a pie pan? I do not recommend it. The pie will be very difficult to cut. Instead try my Peanut butter pie or the mini peanut butter tarts detailed above. A 9 inch springform pan would probably work, although I haven't tested it.

Keywords: peanut butter pie, peanut butter cup, chocolate

If you’re a regular cook, you’ll know the “eureka” feeling when you discover a way to cut an everyday kitchen task in half. As our cookery team has spent so many hours writing and triple-testing recipes, they’ve picked up a fair few tricks and tips along the way, so we asked them to impart their wisdom…

You probably already know that adding a dash of vinegar to egg poaching water helps coagulate the white. But did you know that adding a dash of vinegar to the water when boiling eggs helps the shell peel off more easily ? Say goodbye to piles of tiny egg shell shards. Test this tip out with one of our egg recipes.

A pizza blade can be wheeled through a sheet of pastry or bread dough with ease, saving you the expense of buying shaped cutters, or having to fiddle around, twizzling the point of a knife into strange angles.

‘Hard’ herbs like rosemary and thyme can be frozen whole. When you come to use them, they’ll naturally crumble into pieces, bypassing the mezzaluna completely. Try this recipe for lemon, pancetta

If your brown sugar has clumped into pieces, place a piece of soft white bread in the packet and the sugar will break back down into sandy granules in a few hours. to stop it happening again, make sure the storage space is nice and dry.

Save yourself the disappointment of an un-squeezy lemon by microwaving it whole for around 20-30 seconds on high. It’s just enough time to release the juices, but be careful not to go overboard and dry the flesh out. Try one of our zesty lemon recipes.

If you have plain flour in the cupboard, you always have bread on hand. Just take one mug of plain flour combined with 1-2 teaspoons of olive oil per person, then slowly add cold water until it’s a soft, smooth dough which leaves the bowl clean. Divide the dough into balls, roll out to a 2mm thickness then dry fry in a non-stick pan. They’ll only take a few moments and are ready when both sides have golden brown patches all over.

While the rind of cheese such parmesan, pecorino and Grana Padano is difficult to grate, it’s a shame to waste such an expensive byproduct. But there’s no need to. Add the rind whole when you’re sweating onions in the first stage of making a risotto or sauce. It will impart lots of its flavour but save you taking to it with a chainsaw. Don’t forget to remove it before serving though…Try using cheese rind in a risotto recipe.

Make your own dried breadcrumbs by grating stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking sheet. Bake for 30 minutes at 140C, giving them a good shake halfway through. The golden, crispy crumbs will last in a sealed container for up to two weeks. Try our wild garlic chicken Kiev recipe made with panko breadcrumbs.

If you need your meat injected with a bermuda, sharp burst of flavour, choose marinade ingredients wisely. Red wine quickly penetrates meat, giving it a deep colour, while citrus zest and juice tenderises it rapidly.

Not enough space for your party loot ? Save space for food by putting drinks into big tubs, buckets and bowls filled with salted ice water – the salt will cause the temperature to drop, giving you icy cold drinks in seconds. Browse our cocktail recipes for drinks inspiration.

Spruce up a shop-bought block of shortcrust by popping it into a food processor with a flavouring like herbs, vanilla, cheese, cocoa powder, honey or spice. All great additons to give your pastry an edge.

Bypass pencil outlines and fiddly scissors when lining a springform cake tin ( that’s one with a clippable ring and removeable base ). Lay the parchment onto the flat base of the tin, then press down and clamp the ring into place on top of it, leaving the edges around the outside to easily tear off. Try the clamping technique with this showstopping courgette, lemon

We love a stripy rainbow cake, but it’s perhaps one for an experienced baker to take on. If you want your sponge to sing with Technicolor joy but need an easier route to success, pick up a tub of multi-coloured hundreds and thousands. Mix some through your sponge batter ( not too many ) and when you cut a slice of your finished cake, you’ll have beautiful polka dots.

tera peel a kiwi, just chop off the top and bottom, then push a dessertspoon in between the fruit and the skin. Turn the kiwi until all the skin falls off the back of the spoon.

When you cut the avocado in half, twist into two pieces, then use a spoon to scoop out the flesh from the side without the stone for immediate use. Return the empty skin to the other half, which still contains the stone, using the skin to cover it over. Keeping the stone in and covering with the skin helps retain colour and freshness until the following day.

Make this comforting ham hock colcannon, topped with a fried egg. ' /> Make this comforting ham hock colcannon, topped with a fried egg. ' /> Achieve the perfect set white and runny yolk with a few splashes of water. Fry the eggs in a non-stick pan and when the whites are almost cooked, put a few drops of water into the pan, quickly cover it with a lid and turn the heat down low, or off completely, and leave for a minute or two to finish cooking. The effect will be a perfect semi-poach. >Make this comforting ham hock colcannon, topped with a fried egg.

As soon as you buy herb plants from the supermarket or greengrocer, remove the plastic wrapping and trim the top leaves quickly to use in your cooking. By trimming off the top leaves first you’ll help the plant shoot out from lower down the stem making it stronger. Water every other day or according to the instructions on the pack.

Nutty brown rice can take a long time to cook until tender, so speed up the process by soaking it in water overnight, as you would pulses like lentils. It’ll cook far quicker as a result. Try a recipe with brown rice.

Making a roux from flour and butter isn’t too difficult a process, but if time is of the essence, it might be easier to reach into the fridge. A tub of cream cheese watered down until the same consistency as béchamel makes a super simple option. If you want to boost the flavour, add a grating of nutmeg. Alternatively, use crème fraîche and grated cheese.

Garlic cloves are one of the trickiest items to prepare, and if you find it frustrating, invest in a sturdy garlic press, and voilà – the whole clove can be passed through it with the skin inchangé. It may take a bit of pushing, but once through, the flesh is passed through the holes while the skin is left in the press to be easily removed. Watch this scène for tips on how to crush garlic.

Don’t just stick with salt and pepper, experiment with other storecupboard seasonings. Try sprinkling a crushed chicken stock cube over a whole chicken before roasting, or add a splash of soy sauce or wine to boost the flavour of your gravy.

Plastic bags of washed and ready-to-eat salad leaves are really convenient but don’t seem to last very long at all, even in the fridge. If you find yourself with leftover leaves, that are starting to lose their crispness, ensure they don’t go to waste. Instead, pop them in a pan with a little olive oil or butter, garlic and seasoning and wilt down as you would for spinach. This works particularly well with leaves like watercress and rocket. Learn how to build the perfect salad with our handy infographic.

Stir a few extra ingredients through your favourite shop-bought hummus and everyone will think you’ve made it yourself. Add a dash of lemon juice, chopped fresh coriander, some ground cumin, smoked paprika or a smidge of harissa paste to give it a kick. Alternatively add a few whole chickpeas and a drizzle of olive oil to make it look homemade.


Leave a Reply

Your email address will not be published. Required fields are marked *