A rich and creamy no-bake pie featuring a luscious peanut butter filling studded with chopped peanut butter cups, all nestled in a chocolate cookie crust.
Why You’ll Love This Recipe
- No-Bake – No need to turn on the oven!
- Quick & Easy – Minimal prep time required.
- Rich & Creamy – Perfectly smooth peanut butter filling.
- Chocolate-Peanut Butter Combo – A classic and irresistible pairing.
- Great for Make-Ahead – Perfect for parties and gatherings.
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1 (8-ounce) container whipped topping (e.g., Cool Whip), thawed
- 2 cups chopped peanut butter cups (mini or regular size)
- 1 store-bought Oreo or chocolate graham cracker crust
Directions
- In a large mixing bowl, use an electric mixer to beat the softened cream cheese and peanut butter until smooth and well combined.
- Add the vanilla extract and mix thoroughly.
- Gradually beat in the powdered sugar until the mixture is smooth and creamy.
- Gently fold in the thawed whipped topping until fully incorporated.
- Fold in 1 1/2 cups of the chopped peanut butter cups, reserving the remaining 1/2 cup for garnish.
- Transfer the filling into the prepared pie crust, spreading it evenly.
- Sprinkle the reserved chopped peanut butter cups on top of the pie.
- Refrigerate the pie for 2 to 4 hours, or until set, before serving.
Servings and Timing
- Servings: 8
- Prep Time: 10 minutes
- Total Time: 2 hours 10 minutes (including chilling time)
- Calories: Approximately 817 kcal per serving
Variations
- Chocolate Drizzle: Drizzle melted chocolate or hot fudge over the top for extra indulgence.
- Crunchy Texture: Add chopped peanuts for a slight crunch.
- Alternative Crust: Use a graham cracker crust or Nutter Butter cookie crust.
- Extra Topping: Top with whipped cream and a sprinkle of crushed peanut butter cups.
- Healthier Option: Use light cream cheese and reduced-fat peanut butter.
Storage/Reheating
- Refrigeration: Store in the refrigerator for up to 5 days.
- Freezing: Freeze for up to 2 months. Thaw in the fridge before serving.
- Serving Tip: Serve chilled for the best texture and flavor.
FAQs
Can I use homemade whipped cream instead of Cool Whip?
Yes! Use 1 1/2 cups of homemade whipped cream (heavy cream whipped with a little sugar) as a substitute.
Can I make this ahead of time?
Absolutely! This pie is best when chilled for at least 2 hours, making it a great make-ahead dessert.
Can I use crunchy peanut butter?
Yes! Crunchy peanut butter will add a slight texture to the filling.
What can I use instead of peanut butter cups?
Chopped chocolate bars, Reese’s Pieces, or even chocolate chips work well.
Can I use a different crust?
Yes! Graham cracker, shortbread, or Nutter Butter cookie crusts all work great.
How do I prevent the pie from being too soft?
Ensure the pie is well chilled before serving, and avoid leaving it at room temperature for too long.
Can I make mini pies instead?
Yes! Use mini pre-made graham cracker crusts for individual servings.
Can I add cocoa powder to the filling?
Yes! Adding 1-2 tablespoons of cocoa powder will give the filling a chocolatey twist.
How long does this pie last in the fridge?
It stays fresh for up to 5 days when properly stored.
Can I freeze leftover pie?
Yes! Wrap it tightly in plastic wrap and freeze for up to 2 months.
Conclusion
No-Bake Peanut Butter Cup Pie is a quick, easy, and irresistibly delicious dessert that’s perfect for any occasion. With its creamy peanut butter filling, chocolate crust, and peanut butter cup topping, this pie is sure to be a crowd-pleaser. Make it ahead, store it easily, and enjoy a hassle-free treat!
Print
No-Bake Peanut Butter Cup Pie
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
Description
A rich and creamy no-bake pie featuring a luscious peanut butter filling studded with chopped peanut butter cups, all nestled in a chocolate cookie crust.
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1 (8-ounce) container whipped topping (e.g., Cool Whip), thawed
- 2 cups chopped peanut butter cups (mini or regular size)
- 1 store-bought Oreo or chocolate graham cracker crust
Instructions
- Beat softened cream cheese and peanut butter in a large mixing bowl until smooth.
- Mix in vanilla extract.
- Gradually add powdered sugar, beating until creamy and smooth.
- Gently fold in thawed whipped topping until fully incorporated.
- Stir in 1 1/2 cups of chopped peanut butter cups, reserving 1/2 cup for garnish.
- Spread the filling evenly into the prepared pie crust.
- Top with the remaining chopped peanut butter cups.
- Chill in the refrigerator for 2 to 4 hours before serving.
Notes
- Drizzle with melted chocolate or caramel for extra indulgence.
- Use a homemade graham cracker or Oreo crust for a richer flavor.
- Store in the fridge for up to 3 days or freeze for a firmer texture.
- Prep Time: 10 minutes
- Cook Time: No Bake (Chill Time: 2-4 hours)
- Category: Dessert
- Method: No Bake
- Cuisine: American
