Peanut Butter Cup Ice Cream Pie is my favorite delicious dessert in the summer! I make it with peanut butter ice cream and an Oreo crust. If that’s not making you salivate, just wait. I also topped it with hot fudge, cool whip, and MORE peanut butter cups! This ice cream dessert going to be a your new family favorite!

slice of pie on plate with whipped cream and chocolate drizzle

5-Star Review

“Oh my! I love the mix! It looks so good! Fabulous!” -Ruthie

Chocolate Peanut Butter Cup Pie

This Peanut Butter Cup Pie is so rich, decadent, and chocolatey. Making no-bake dessert has never been easier than this 5-ingredient ice cream pie! Just combine everything together and put the pie in the freezer to set. I’m using a pre-made pie crust and ice cream, so it’s mostly a matter of filling up the pie and adding some delicious toppings.

Recipe Card

Easy Peanut Butter Cup Ice Cream Pie

4.57 from 55 votes
Prep: 10 minutes
Chill Time: 8 hours
Total: 10 minutes
Servings: 8 slices
Author: Becky Hardin
Peanut Butter Ice Cream Pie slice on plate
This Chocolate Peanut Butter Cup Ice Cream Pie is so rich, decadent, and chocolatey. Making no-bake dessert has never been easier than this 5-ingredient ice cream pie! Just put everything together and put the pie in the freezer to set.
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Equipment

  • Kitchen Scale (optional)
  • Hand Mixer

Ingredients 

  • ½ cup hot fudge 160 grams
  • 1 cup peanut butter cup ice cream 215 grams (½ pint)
  • 4 ounces low-fat Cool Whip 113 grams (½ tub)
  • 6 ounces premade Oreo pie crust 170 grams (1 crust)
  • 7.6 ounces mini peanut butter cups 215 grams, halved (1 snack-sized bag)

Instructions 

  • Microwave hot fudge according to instructions on the jar and set aside.
    Allow it to cool for 3-4 minutes (but not until completely hard. It should still be stirrable).
    ½ cup hot fudge
  • In a large bowl, using a hand mixer, mix together the ice cream and Cool Whip until smooth, for about 2-3 minutes.
    1 cup peanut butter cup ice cream, 4 ounces low-fat Cool Whip
  • Pour the mixture into the premade pie crust (you may have a bit extra. Leave a bit of room at the top of the crust).
    6 ounces premade Oreo pie crust
  • Pour hot fudge over ice cream and swirl using a knife.
  • Top it with peanut butter cup pieces. Freeze for 6-8 hours.
    Slice and serve.
    7.6 ounces mini peanut butter cups

Becky’s Tips

  • Substitute peanut butter ice cream with chocolate or vanilla ice cream.
  • You could also make this recipe with store-bought or homemade chocolate pie crust.
  • If you can’t find mini peanut butter cups, simply chop up regular-sized ones!
Serving: 1sliceCalories: 366kcalCarbohydrates: 49gProtein: 6gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 2gCholesterol: 10mgSodium: 292mgPotassium: 229mgFiber: 2gSugar: 32gVitamin A: 109IUVitamin C: 1mgCalcium: 64mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Store

Store Peanut Butter Cup Ice Cream Pie tightly wrapped in the freezer for up to 1 month. It is also a great make-ahead dessert!

slice of pie with fork
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Serving Suggestions

Chocolate Peanut Butter Cup Pie doesn’t need any occasion to indulge, simply prepare it, freeze it, slice it, and enjoy it! Serve a slice during an outdoor cooking alongside Grilled Vegetables or enjoy it while waiting for a Whole Turkey to finish grilling!

more easy dessert recipes to try

 

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.57 from 55 votes (50 ratings without comment)
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23 Comments
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Tonya
Tonya
April 19, 2021 5:43 pm

How much cool whip

Becky Hardin
Becky Hardin
April 22, 2021 1:19 pm
Reply to  Tonya

An 8-ounce tub!

Courtney
Courtney
May 20, 2020 9:34 am

Hi there! This looks delicious! When you say “1/4 quart of ice cream”, do you mean one cup? Thanks!

Becky Hardin
Becky Hardin
June 1, 2020 2:43 pm
Reply to  Courtney

Yes! :)

Joyce
Joyce
November 23, 2019 12:59 pm

Hi Becky – this looks amazing! Plan to make it for Thanksgiving. For the Cool Whip – did you use half of the 8 oz or 12 oz tub?5 stars

Michelle
Michelle
June 25, 2018 12:56 pm

I usually only make dessert on Sundays, and since I was making a huge dinner, I needed something easy for dessert. This was perfect. I started with 1/2 each ice cream and whipped topping, but it didn’t fill the pie shell enough so I ended up using maybe 2/3 of each. We LOVE Reese’s pb cups around here, so the pie was really enjoyed by the whole family. I already have plans to make an Oreo version soon. Thanks for another great recipe.5 stars

Danielle
Danielle
June 15, 2018 7:19 am

Now this is perfect for summer. This pie sounds just incredible. Chocolate, ice cream, peanut butter, oreo crust….it has all the best things!!5 stars

Ruthie
Ruthie
June 14, 2018 5:27 pm

Oh my! I love the mix! It looks so good! Fabulous!5 stars

Mary
Mary
November 14, 2015 1:30 pm

Hiii Becky! I want to make this for a friend’s birthday. Can you please verify the measurement of the peanut butter cup ice cream? Do you use a 1/4 of the quart?

Cathy
Cathy
February 8, 2015 1:06 pm

oh my goodness your photos are amazing. the ice cream pie looks amazing. Do you use natural lighting? I really need to up my photography game ;)

Becky Hardin
Becky Hardin
February 8, 2015 5:12 pm
Reply to  Cathy

Hey Cathy! Thanks so much for your sweet comments. I do use mostly natural light and I shoot with a Canon 6D. I have an ergo light that I use once in a while and it does a pretty good job!

Jacquie
Jacquie
October 9, 2014 2:38 pm

This looks INCREDIBLE! I can’t wait to make it for my boyfriend’a birthday! Quick question though, if I want to make it more than 6-8 hours before serving, do I refrigerate it after 6-8 or keep it frozen until serving?!

I’m new at all this so please help!!!

Becky Hardin
Becky Hardin
October 9, 2014 2:41 pm
Reply to  Jacquie

Yay! I hope he loves it! It’s SO easy…one of my favorites! I would keep it frozen up until serving. Since the cool whip is mixed in there, it stays super easy to cut. It melts quicker than a normal ice cream cake. You shouldn’t have to thaw it at all to serve. Happy bday to your boyfriend!! Thanks for stopping by and saying hi :)

Jacquie
Jacquie
October 9, 2014 2:57 pm
Reply to  Becky Hardin

Yeayyy wonderful!!! I know he’ll absolutely love it :) Thank YOU for posting such wonderful recipes!

Joanne T Ferguson
Joanne T Ferguson
September 4, 2014 7:46 pm

G’day! This so reminds me of childhood yum! Great angles on your photos too!
Cheers! Joanne

Becky Hardin
Becky Hardin
September 8, 2014 9:29 am

Thanks so much Joanne!

Jennifer
Jennifer
March 21, 2023 3:58 pm
Reply to  Becky Hardin

shut5 stars