This post may contain affiliate links. For more information, read my disclosure policy.

The BEST Peanut Butter Pie Recipe is this No Bake Peanut Butter Cup Pie: an easy creamy peanut butter pie full of chopped peanut butter cups with a no-bake cookie crust.

A creamy, no-bake pie with a graham cracker crust, topped with chocolate drizzle and crumbled cookies, sits in a glass pie dish. A slice has been removed and placed on a white plate in the background.

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!

pie crust in pie plate

Best Crust for Peanut Butter Pie

  • 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.

Reese’s Peanut Butter Pie Tips

  1. Make sure your cream cheese is softened to room temperature to avoid lumps in your filling.
  2. 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).
  3. You can use creamy peanut butter or crunchy.
  4. 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.
  5. I sprinkle the top of the pie with more chopped peanut butter cups and chocolate fudge, but you could also use chocolate ganache.
A slice of creamy pie with a crumbly crust sits on a plate, topped with chocolate drizzle and chopped peanut butter cups, with the rest of the pie and peanut butter cookies in the background.

SAVE THIS RECIPE

We'll email this post to you, so you can come back to it later!

4.18 from 70 votes

Reese’s Peanut Butter Cup Pie Recipe

By: Dorothy Kern
No Bake Peanut Butter Cup Pie – this easy no bake peanut butter cheesecake is full of peanut butter cups with a peanut butter pie crust!
Prep Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 8 servings
Slice of no bake peanut butter pie on plate
Save Pin Print Remove Ads
Save this recipe!
Get this recipe emailed to you – plus get all recipes sent straight to your email!

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 (274g) 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.

Nutrition

Serving: 1slice | Calories: 272kcal | Carbohydrates: 19g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 32mg | Sodium: 177mg | Potassium: 152mg | Fiber: 1g | Sugar: 17g | Vitamin A: 402IU | Calcium: 56mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.

Did you try this recipe? Click here to rate the recipe below.

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.

How to make Reeses Cup Pie

  1. The peanut butter and cream cheese should be creamy when combined – no lumps.
  2. When the whipped topping is added it will have a few lumps and that’s okay.
  3. Stir in the chopped peanut butter cups last and chill the pie in the crust before serving.

Favorite Pie Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me
4.18 from 70 votes (63 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




65 Comments

  1. Happy Blogiversary 🙂 I can’t believe Mel only took two bites of this awesome pie, LOL. I wouldn’t be able to stop 🙂

    Reply

  2. Happy Bloggy Birthday!  You were one of the first bloggers I really started chatting with, and I am proud to call you friend!  Love you girl!!!  And this pie…holy yum!  I would definitely eat more than 2 bites.  How does Mel do it???  And you will laugh when you see my post tomorrow…it’s basically this pie in parfait form 🙂 Great minds think alike!

    Reply

  4. Happy bloggiversary, Dorothy! That is SO exciting! I think you made the perfect recipe to celebrate. Anything with peanut butter is a winner in my book, especially when it’s no-bake!

    Reply

  5. This is a celebration well worth having. You’ve had a ton of success, and I feel like I’ve been with you for so much of your blog journey. I’m so glad you decided to do this! And this pie…wow. Pretty much one of the reasons I fell in love with CFC to begin with is recipes like this!

    Reply

    1. I am so thankful for you Mir! I count you as one of my people and I am so happy I got to know you through blogging!

      Reply