This No-Bake Peanut Butter Cup Pie is the perfect recipe for summer! It’s cool, sweet, filled with Reese’s Peanut Butter Cups, and is super easy to make!
I’m a huge fan of a Reese’s Peanut Butter Cup. In fact, it’s probably my favorite candy bar. Wait. Is a Reese’s Cup a candy bar? Hmmm…
Regardless of what you call it, it’s my favorite. And I’m a pretty big fan of the peanut butter/chocolate combo in general. That’s why I just LOVE this No-Bake Peanut Butter Cup Pie so much!
Peanut butter cup pieces are folded into a silky, rich peanut butter and cream cheese filling. It rests in a pre-made OREO cookie crust and is topped with fresh whipped cream. Whew! Gimme some more!
I took one of Heather’s favorite pies, my Chocolate Chip Peanut Butter Pie, gave it an update, and swapped out the chocolate chips for chopped peanut butter cups. And then I ate more of it than I care to admit.
I did share them with my mom’s office – partly because I’m a nice person and like to share, but mostly because having them in the fridge here in the test kitchen was way too much temptation – and I’ve gotten several messages from them asking when the recipe is going up. Apparently they liked the pie too! 🙂
Now, it’s worth mentioning that the filling is made with a 16-ounce container of whipped topping (AKA – Cool Whip), but the topping is fresh whipped cream. That’s intentional. I really like the fresh whipped cream as the topping for this, but the Cool Whip is stabilized and works better in the filling. That said, if you’re crunched for time (or just don’t want to spend the time whipping cream – no judgement, we’ve all been there), you can just grab another 8-ounce container of Cool Whip to use as the topping.
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 cup peanut butter
- 1 cup powdered sugar
- 1 (16-ounce) container frozen whipped topping, thawed
- 10 Reese’s Peanut Butter Cups, chopped
- 1 Oreo Cookie pie crust
For the whipped cream*
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
Instructions
- Use a mixer to beat the cream cheese until smooth. Add the peanut butter and powdered sugar and mix well.
- Carefully fold in whipped topping and stir in the chopped peanut butter cups, reserving a few for the topping.
- Pour into pie crust. Freeze overnight.
- Once ready to serve, beat the cream and powdered sugar together in a large bowl until stiff peaks. Top the pie with the whipped cream and the reserved chopped peanut butter cups and serve.
Notes
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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Delicious. Made this for Thanksgiving and it was fantastic. Love the simplicity of it. Will definitely make again and again,
I’m so glad to hear that you enjoyed it! Simplicity really can make a dish shine.
My 15 year old grand daughter made 3 while on family vacation. A big hit.
Awesome! Love hearing that!
Stacey, I made your peanut butter cup pie for my Son and Daughter in Laws 7th anniversay and it was a hit. My granddaughters loved it and gave it a thumbs up. I ended up not putting any topping on except the reserved chopped pieces of the peanut butter cups. I asked if they would have liked it as written with some type of cream topping and my Son said it was perfect as is! Thank you for the great recipe!
Wonderful! So glad to hear they enjoyed it!!
Stacey, I am planning ahead for the next time I make this pie!
I would like to make it in a 8″x8″ pan to take to a picnic. Needless to say, I will have to find an Oreo crust recipe that would fit, and would I have to make an extra 1/2 a pie recipe to fill it? Shoot, while I’m at it, would I have to double the pie recipe if I was making it in a 9″x13″?
Oh, and my Son and DIL tried it from the fridge and from the freezer, and they prefer freezer, as I do.
This recipe for a homemade oreo crust should work in the 8×8. I’d double it for the 9×13. It might make for a thicker crust, but I don’t think you’ll have anyone complaining about more Oreo crust. 🙂
And double the pie recipe for the 9×13, correct?
Yes, I’d think so.
I am planning on making this for my Son and Daughter-in-laws anniversary on July 9th. So I have 3 days!
Quick question-will the whipped cream topping freeze well with the rest of the pie? Or would it be better to use Cool Whip if I am planning on presenting a finished pie? Otherwise maybe just give them a can of Reddi Whip to use when they eat a piece?
I know that you can freeze fresh whipped cream, but I’ve not done it. If it were me, I might use Cool Whip just to be sure.
This is absolutely delicious! My grandson is requesting peanut butter cheesecake for his birthday dessert from his Grams and I know that this will fill the bill quite well.
This is great! It is one of my son Jack’s favorites as well! Tell him Happy Birthday!
Could you use mascarpone cheese instead of cream cheese?
I’ve not done that, but don’t see why it wouldn’t work. You’ll just want to make sure that you beat it well to soften it.
I’m confused on step 4. If the cream cheese and powdered sugar was mixed together in step 1, how do you mix them again in step 4?
Step 4 is the step where you make the whipped cream topping. It’s heavy cream and powdered sugar in that step not cream cheese and powdered sugar. Hope that helps!
Have you ever used a different Pie Crust for this like a Peanut Butter Cookie pie crust or Pretzel pie crust? Possibly are endless!
I haven’t but both of those sound amazing!
Is there such a thing as too peanut-buttery????
I say absolutely not!
This is an excellent recipe.
Thanks!
I love making this pie and make it often for gatherings……It’s so easy and delicious. I do make this with a gluten free oreo pie crust and it taste just the same.
So glad to hear you’ve enjoyed it!
You are right, a Peanut Butter should taste like peanut butter that’s how it got it name. Don’t know how I missed this one but sounds delicious!! Thanks for all your recipes and updates on new home and kitchen to test your wonderful recipes. I also have your cookbook, which I love!!!!
Thanks so much, Ann! Your support means the world to me!
Try adding a little fresh lemon juice. Really wakes up the flavor.
Very interesting! I’ll certainly try that!
Hi! I’m making this for a potluck picnic I’m going to later this evening. So far, the filling is delish! What will the texture be like after its inevitably thawed some from sitting outside? Will it hold up, or become very messy?
Sorry I’m just now getting to replying! It should hold its shape for the most part, but will get soft. If it’s really warm, it will melt.
I squirted some chocolate icecream topping in a crisscross pattern before cutting it. They licked their fingers raw on this one.
Yum! Sounds like the perfect addition! Glad y’all enjoyed it!
O.M.G. – what a diet buster! Guess I will have to do this one, darn it. My favorite candy bar too.
Ha! Sorry for the temptation!
My favorite candy Reese peanut butter cup.This looks delicious.Will be making this for A family. get together this weekend. It may not get there.Thanks for the recipe
Ha!! Hope y’all enjoy!!
Could I use the chocolate shell stuff as a topping
I don’t see why not. I’d certainly wait to add it until the pie is chilled so the topping will set quickly and not run off.
Does this have to be frozen, or will it set up if it is just refrigerated? Sounds scrumptious.
It can be refrigerated, but I much prefer the texture when it’s frozen. It just won’t be as firm in the fridge.