We’re serving up something that may cause cravings: Peanut Butter Cup Pie. That’s right. We’re mimicking all the flavors of your favorite peanut butter cup but adding in the crunchy texture and warm, spiced, buttery flavors of stroopwafels.
This is another easy, make-ahead dessert that is also easily adapted into a gluten free recipe by using the Gluten Free No-Bake Stroopwafel Pie Crust.
Mouth watering? Ours too. Let’s dive in.
How to Make Peanut Butter Cup Pie
A few notes to help you shop for the right ingredients.
First, you can choose chocolate bars or chocolate chips for this recipe. Just know that the quality and taste of the pie will match the quality and taste of the chocolate. And like peanut butter cups, this recipe works with their milk or dark chocolate!
For peanut butter, you want creamy to replicate the peanut butter cup. You can opt for a regular creamy peanut butter or select a sugar free option to cut some of the sweetness (especially if you’re using a sweeter chocolate).
Finally, you’ll only need 1 bag of the No Bake Stroopwafel Pie Crust to complete this recipe. Half the bag will be used for the crust base, and some of the rest will go in the filling!
Ok! Here’s the recipe.
For the Base
What You Need
- 2 1/2 cups chopped chocolate (or chocolate chips)
- 1 1/2 tbsp coconut oil (or cooking oil of preference)
- 2 cups Classic or Gluten Free No Bake Stroopwafel Pie Crust
- 6 tbsp unsalted butter
- 9” Spring form pan
Instructions
- Melt the chocolate and coconut oil together in the microwave. Stir.
- Grease a 9” spring form pan.
- Make Classic or Gluten Free No Bake Stroopwafel Pie Crust (as directed on package).
- Spoon several tablespoons of melted chocolate on the crust. Set remaining chocolate aside for the top of the pie.
- Chill crust for 20-30 min
For Peanut Butter Filling
What You Need
- 1 1/4 cups creamy peanut butter
- 2/3 cup Classic or Gluten Free No Bake Stroopwafel Pie Crust
- 1 1/2 cup powdered sugar
- 1/2 cup melted butter
Instructions
- Combine 1 1/4 cups creamy peanut butter, 2/3 cup stroopwafel pie crumbs, 1 1/2 cup powdered sugar, 1/2 cup melted butter until creamy.
- Add in the pie crumbs and mix again.
Topping and Final Steps
- Spread over the completed filling mixture over your chilled crust.
- Top with remaining chocolate ganache and smooth the surface.
- Refrigerate for 4 hours to chill.
- To serve, carefully remove pie from springform pan. Slice and enjoy.
Why We Love Peanut Butter Cup Pie with Stroopwafel Crust
It’s Adaptable
The recipe can be made with or without gluten. The Gluten Free No Bake Stroopwafel Crust uses the ground cutoffs of our famous gluten-free stroopwafels to make a rich, textured pie crust base.
While some notice slight variations, so many customers tell us they can’t tell the difference between the classic and gluten free crusts. A few even prefer the gluten free versions! If you have anyone in your life with food sensitivities or allergies, we recommend making a dessert that includes everyone at the table. We’re confident you’ll love the result as much as they do!
You Can Make it In Advance
You may have noticed that we feature a lot of make-ahead recipes here. That’s because we’re busy people, and we know you are too. Being able to make a dessert in advance takes pressure OFF, which makes the baking more fun!
It Feeds a Crowd
Generally, a 9” pie will serve about 8 people. Technically, that’s still true here. But like with smaller peanut butter cups, you’re dealing with a rich dessert that’s even more filling with the crust included. We’ve noticed many people are satisfied with thin slices enjoyed with a warm cup of coffee or a cold cup of milk, so you might get more servings out of this recipe than you’d expect!