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The BEST Peanut Butter Pie Recipe is this No Bake Peanut Butter Cup Pie! It’s an easy creamy peanut butter pie full of chopped peanut butter cups with a no-bake cookie crust.
I originally shared this pie on Crazy for Crust’s 6th birthday. Now we’ve passed 15 years and this is STILL a favorite recipe! To celebrate the occasion needed a special recipe and we all know how big a fan of peanut butter cups I am. This pie fits that requirement: it’s a No Bake Peanut Butter Pie that’s filled with peanut butter cups all encased in a peanut butter cookie crust and topped with hot fudge and more peanut butter cups. Say that 3 times fast!
This pie is easy to make with any type of crust. It’s no bake, creamy, sweet and the perfect pie recipe!
Best Crust
I used my favorite peanut butter cookie crust for this recipe to make it ALL peanut butter. That’s an easy no-bake crust and I love making it instead of buying from the store, because it tastes so much better.
Feel free to use an Oreo crust or Graham Cracker crust instead any of the three would be fabulous. You can buy one too, if that’s easier.
How to make Reese’s Peanut Butter Pie
- Make sure your cream cheese is softened to room temperature to avoid lumps in your filling.
- I find it easier to buy Reese’s peanut butter cups that are unwrapped (like the minis) but you can buy any size and unwrap and chop them (one of the giant peanut butter cups would work too).
- You can use creamy peanut butter or crunchy.
- I prefer using cool whip in no-bake pies – it’s less temperamental than fresh whipped cream. However you can make your own with heavy cream for the filling.
- I sprinkle the top of the pie with more chopped peanut butter cups and chocolate fudge, but you could also use chocolate ganache.
SAVE THIS RECIPE
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Storing Pie
Store the pie in the refrigerator for up to 3 days. Loosely cover it so you don’t lose the topping.
You can also freeze it for up to a month, which is the beauty of using whipped topping.
Reese’s Peanut Butter Cup Pie Recipe
Ingredients
- 1 Nutter Butter Crust Oreo Crust, or Graham Cracker Crust
- 8 ounces (226g) cream cheese softened to room temperature
- ¼ cup (50g) granulated sugar
- ⅓ cup (89g) peanut butter (no stir peanut butter only; not natural)
- 1 teaspoon vanilla extract
- 1 (8-ounce) container whipped topping
- 2 cups peanut butter cups, chopped (divided)
- Hot fudge ice cream topping optional
Instructions
- Beat cream cheese until smooth using a hand mixer. Mix in granulated sugar and peanut butter, then mix in vanilla, beating until smooth and no lumps remain. Fold in the whipped topping, then stir in 1 1/2 cups of the chopped peanut butter cups.
- Place filling in prepared pie crust. Sprinkle with remaining chopped peanut butter cups and drizzle with hot fudge ice cream topping. Chill at least 4 hours before cutting and serving.
- Pie lasts up to 3 days in the refrigerator or you can freeze it for up to one month.
This pie is excellent! So creamy and not too overpowering on the peanut butter. Definitely a keeper!
P.S. in our house hot fudge is never optional!
This pie is sooo good. I’ve made it several times – with both Nutter Butter crust and Oreo crust. I’ve even made it with half a Nutter Butter and half an Oreo crust. People are blown away by this pie. I usually put it in the freezer until 3-4 hours before serving, which is when I put it in the refrigerator. I like it a little bit on the frozen side. It is a highly impressive dessert that is make-ahead – how can you go wrong?
Hi. Just wondering if you crumb the whole biscuit including the filling. ie Oreos have a white filling in the middle of two biscuits. Not sure about the Nutter butter biscuits. Thanks
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