Amaretto Peanut Butter Cup Pie

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Amaretto Peanut Butter Cup Pie

Growing up we had a Cold Stone Creamery not too far and I just loved going in there.  For those of you not familiar with Cold Stone, it’s one of those places where you pick your ice cream and mix-ins and they mix it all together with paddles on a frozen stone right in front of you.  Without fail, I ALWAYS got their delicious amaretto ice cream and had them mix in Reese’s peanut butter cups.  It was a near obsession.  When the place closed, I was lost without it.  Now any time we’re traveling, I always scope things out in advance to see if they have a Cold Stone.  Of course, if they do, we have to make a stop so I can get my fix.  🙂Amaretto Peanut Butter Cup Pie

The other night I was craving my Cold Stone when I had a stroke of genius.  I got in the kitchen and turned my Mom’s classic cream cheese pie into something with all the great flavor of my favorite ice cream and mix-in.   My Amaretto Peanut Butter Cup Pie was born.   Now, if you’re not a huge fan of almond flavoring, you probably won’t like this.  But, feel free to just leave it out if it’s not your thing.  You might also try starting with less flavoring and add more until you get to a flavor you like.  (Hint – it’s also great with other candy bars like Heath Bars and Snickers.)  Y’all enjoy!

Amaretto Peanut Butter Cup Pie

Amaretto Peanut Butter Cup Pie
Prep time
Total time
Serves: about 8 servings
  • 1 (8-ounce) block cream cheese, softened
  • ½ cup powdered sugar
  • 2 teaspoons almond extract
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 12 Reese's peanut butter cups, coarsely chopped
  • 1 pre-made regular chocolate or Oreo crust
  • chocolate syrup for drizzle (optional)
  1. Combine the cream cheese, powdered sugar, and almond extract in a large bowl with a hand mixer or in a stand mixer. Blend until smooth. Add the whipped topping and mix until combined, but be cautious to not over-mix. Fold in the peanut butter cups, reserving some to sprinkle on the top. Spread the mixture in the pie crust, top with remaining chopped peanut butter cups, and refrigerate for a few hours before serving. Drizzle with chocolate syrup if desired.
Not a fan of almond flavoring? Use less or simply leave it out.


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  1. This looks so good! I definitely would love to give this a shot next time we have a dessert to make. Almond and peanut butter cups seems like a great combo!

  2. Sounds delicious! What size Reese’s Peanut Butter Cup did you use?

    • Just standard size Reese’s. I think the standard 2-pack is about 1.5 ounces. You’ll need 6 of those 2-packs. I just bought one of the big packs with 12 in it.

  3. Sounds decadent. I am already thinking of variations for the add-ins. M&M’s sound good and chopped peanuts. Maybe jr. mints with a touch of peppermint extract in place of almond flavor. Butterfingers with a touch of butter rum extract. I feel like a kid in Willie Wonka’s factory with my wheels spinning.

  4. Stacey, this sounds just amazing! I love amaretto and I’ve never thought of combining it with peanut butter. Sounds fantastic!

  5. This pie sounds SO good! I love Cold Stone. I need to make this immediately!

  6. Am I crazy? Where is the Amaretto in the recipe?

  7. Made this yesterday. I used the So Delicious brand whipped topping to avoid all the junk in Cool Whip. I also left out the sugar. It was so good. A keeper. Thanks!

  8. Why is it called Amaretto pie if there isn’t any amaretto in it? could/should there be?
    If so, how much?

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