Peanut Butter Cup Ice Cream Pie (Chocolate Peanut Butter Pie)

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!

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 mins

Chill Time: 8 hours hrs

Total: 10 minutes mins

Servings: 8 slices

Author: Becky Hardin

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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 

1x2x3x

• ▢ 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)

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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!

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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

Cookie Cake

Rocky Road Fudge

Nutella Banana Bread

Christmas Cutout Cookies

Homemade Fruit Cake Recipe

Salted Caramel Apple Pie

Pecan Pie Cookies

Strawberry Pretzel Salad