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.