All Recipes

Chocolate Peanut Butter Cup Pie

1 Hr
Potato Bread
Made With
Potato Bread


4 Slices Martin’s Potato Bread, left out overnight to dry

6 Tablespoons Butter, melted

4 Tablespoons Brown Sugar

8 Ounces Cream Cheese, softened

3/4 Cup Creamy Peanut Butter

3/4 Cup Powdered Sugar

1/2 Cup Whole Milk, room temperature

1/2 Cup Heavy Whipping Cream, cold

2 Cups Chopped Peanut Butter Cups, divided

Serves: 8-10


Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

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