Martins Famous Pastry Shoppe
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Chocolate Peanut Butter Cup Pie
Slices Martin’s Potato Bread, left out overnight to dry
Tablespoons Butter, melted
Tablespoons Brown Sugar
Ounces Cream Cheese, softened
Cup Creamy Peanut Butter
Cup Powdered Sugar
Cup Whole Milk, room temperature
Cup Heavy Whipping Cream, cold
Cups Chopped Peanut Butter Cups, divided
  1. Pulse the bread into fine crumbs using a food processor.

    Note: if you forget to leave the bread out overnight, you can dry it out in a 300 degree oven for 10-15 minutes.

  2. In a large bowl, mix together the bread crumbs, butter, and brown sugar. Press into a 9-inch round pie plate. Refrigerate at least 30 minutes before filling.

  3. In a large mixing bowl, beat together the cream cheese, peanut butter, powdered sugar, and milk until smooth and creamy, about 2-3 minutes.

  4. In another large mixing bowl, beat the heavy cream until it thickens and forms stiff peaks, about 3-5 minutes.

  5. Fold the whipped cream into the peanut butter mixture until fully incorporated, then fold in 1 cup peanut butter cups. Spread onto the chilled crust and top with the remaining peanut butter cups.

  6. Refrigerate or freeze until fully chilled, at least 4 hours or overnight. Serve.