No Bake Peanut Butter Cup Pie

Short Description

This No Bake Peanut Butter Cup Pie is a creamy, decadent dessert that combines the rich flavors of peanut butter and chocolate in a luscious, no-fuss pie. With a buttery chocolate cookie crust, a smooth peanut butter filling, and a topping of chopped peanut butter cups, this is the ultimate treat for peanut butter lovers.

Why You’ll Love This Recipe

• No oven required—perfect for warm weather or quick prep
• Rich, creamy, and packed with peanut butter flavor
• Easy to make with simple ingredients
• Ideal for make-ahead desserts
• A guaranteed crowd-pleaser for any occasion

Ingredients

this recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust:

• Chocolate sandwich cookies (like Oreos)
• Melted butter

Filling:

• Cream cheese, softened
• Creamy peanut butter
• Powdered sugar
• Vanilla extract
• Whipped topping (or heavy cream, whipped)

Topping:

• Mini peanut butter cups, chopped
• Chocolate syrup or melted chocolate
• Crushed peanuts (optional)

Directions

1. Prepare the Crust – Crush chocolate sandwich cookies into fine crumbs, then mix with melted butter. Press into a pie dish and chill for at least 30 minutes.
2. Make the Filling – Beat cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped topping.
3. Assemble the Pie – Spread the peanut butter filling evenly over the chilled crust.
4. Add Toppings – Sprinkle chopped peanut butter cups over the top and drizzle with chocolate syrup.
5. Chill – Refrigerate for at least 4 hours or until firm.
6. Serve – Slice and enjoy cold!

Servings and Timing

• Servings: 8
• Prep Time: 15 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 15 minutes

Variations

• Extra Chocolatey: Use a chocolate ganache layer between the crust and filling.
• Nut-Free: Substitute sunflower seed butter for a peanut-free version.
• Crunchy Twist: Add crushed pretzels or graham crackers to the crust.
• Dairy-Free: Use dairy-free cream cheese and coconut whipped cream.

Storage/Reheating

• Storage: Keep refrigerated in an airtight container for up to 5 days.
• Freezing: Freeze for up to 2 months. Thaw in the fridge before serving.

FAQs

Can I use a store-bought crust?

Yes! A pre-made chocolate or graham cracker crust works well.

Can I make this pie ahead of time?

Absolutely! It’s best when chilled overnight.

What’s the best peanut butter to use?

Creamy, no-stir peanut butter works best for a smooth filling.

Can I use homemade whipped cream instead of whipped topping?

Yes! Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.

How do I make this pie even richer?

Add a layer of melted chocolate on top of the crust before adding the filling.

Can I use crunchy peanut butter?

Yes! It will add some texture to the filling.

What’s the best way to cut clean slices?

Use a sharp knife dipped in warm water and wipe it clean between cuts.

Can I add a caramel drizzle?

Absolutely! Caramel adds an extra layer of sweetness.

How long does it take to set in the fridge?

At least 4 hours, but overnight is best for a firm texture.

Can I use almond butter instead?

Yes! Almond butter works as a great substitute for peanut butter.

Conclusion

This No Bake Peanut Butter Cup Pie is a rich, creamy, and indulgent dessert that’s incredibly easy to make. Whether for a holiday, special occasion, or just because, this pie is sure to impress. Make it ahead, chill, and enjoy every bite of chocolatey, peanut buttery goodness!

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