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No-Bake Peanut Butter Cup Pie Recipe

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Dessert, No-Bake
  • Method: No-bake, Chilled
  • Cuisine: American

Description

This No-Bake Peanut Butter Cup Pie is a decadent, creamy dessert that’s perfect for chocolate and peanut butter lovers! Made with a crunchy Oreo crust, a rich peanut butter filling, and topped with chopped peanut butter cups, this easy pie comes together in just 20 minutes—no oven required. Perfect for parties, holidays, or whenever you’re craving a sweet treat!

Ingredients

Units Scale

For the Crust:

  • 24 Oreo cookies (or chocolate sandwich cookies), finely crushed
  • 6 tablespoons unsalted butter, melted

For the Filling:

  • 1 cup (250 g) creamy peanut butter
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (360 ml) whipped topping (like Cool Whip) or whipped cream

For the Topping:

  • 1 cup mini peanut butter cups, chopped (plus extra for garnish)
  • 1/2 cup (90 g) chocolate chips, melted (optional drizzle)
  • Whipped topping (optional for garnish)

Instructions

1. Make the crust:

  • In a mixing bowl, combine crushed Oreo cookies and melted butter.
  • Press the mixture evenly into the bottom and up the sides of a 9-inch (23 cm) pie dish.
  • Chill in the refrigerator for at least 30 minutes while preparing the filling.

2. Prepare the peanut butter filling:

  • In a large bowl, beat the peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  • Gently fold in the whipped topping until fully combined.

3. Assemble the pie:

  • Spread the peanut butter filling evenly over the chilled crust.
  • Top with chopped peanut butter cups and drizzle melted chocolate over the top (optional).

4. Chill the pie:

  • Refrigerate for at least 4 hours or until set (overnight is best for firm slices).

5. Serve:

  • Garnish with extra whipped topping and more peanut butter cups before serving.
  • Slice and enjoy cold!

Notes

  • Use natural peanut butter for a slightly less sweet filling, but make sure it’s stirred well and smooth.
  • For a gluten-free version, use gluten-free chocolate cookies for the crust.
  • Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months.

Find it online: https://recipe.ukfinda.com/no-bake-peanut-butter-cup-pie-recipe.htm