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The BEST Peanut Butte Pie Recipe is a No Bake Peanut Butter Cup Pie! This easy peanut butter cheesecake is full of peanut butter cups with a NUTTER BUTTER pie crust!
If you love peanut butter then THIS is the pie for you!
I originally shared this pie on Crazy for Crust’s 6th birthday. Now we’ve passed 10 years and this is STILL a favorite recipe!
That’s pretty darn special, if you ask me. To celebrate, the occasion needed a special recipe. This pie fits that requirement: it’s a No Bake Peanut Butter Pie that’s no-bake peanut butter cheesecake 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 really the epitome of this blog: it’s easy, it’s got a crust, and it’s damn good.
Table of Contents
The Perfect 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 or Graham Cracker crust instead any of the three would be fabulous. You can buy one too, if that’s easier.
But if you’re a peanut butter lover like we are, well, there’s no contest.
6 Ingredient Pie Filling
For the filling of the pie you just need 6 things:
- Cream Cheese – make sure it’s softened to avoid lumps
- Peanut Butter – use any kind, creamy or chunky
- Sugar
- Vanilla
- Whipped Topping – you can use regular or light or fat free
- Reese’s Peanut Butter Cups – lots of them!
I chop up the peanut butter cups and put them in the pie and it makes this one of the best peanut butter pie recipes!
Topping & Storing
You can leave the top plain, or you can use more whipped topping, but I love spreading hot fudge all over the pie and sprinkling it with more peanut butter cups – you can never have too many.
Store the pie in the refrigerator for up to 3 days. You can also freeze it for up to a month. This makes the best ever peanut butter pie recipe – with peanut butter cups!
Other No Bake Pies to try:
Have you made this recipe?
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No Bake Peanut Butter Cup Pie
Ingredients
- 1 Nutter Butter Crust Oreo Crust, or Graham Cracker Crust
- 8 ounces cream cheese room temperature
- 1/4 cup granulated sugar
- 1/3 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 8 ounces whipped topping or 3 cups freshly whipped cream
- 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.
Recipe Nutrition
See more of my ultimate pie recipes here!
Click here to see more PEANUT BUTTER recipes!
Check out the The Complete List of No Bake Pies!
This easy Peanut Butter Pie Recipe is full of peanut butter cups! It’s a no bake peanut butter cheesecake with a peanut butter crust – and it’s an epic pie recipe.
Last Updated on February 2, 2023
Make it every year! Everyone’s fav!
I’ve been making this pie for a few years now, with the Graham cracker crust (i add cinnamon and brown sugar), and it is ALWAYS the biggest hit of any functions i take it to.
Amazingly simple, and delicious!
I have done it with the crust both baked and unbaked. There are noticeable differences but both are very good in their own ways
Easy and delicious!! Huge hit Christmas Day.
This might be the first time that a recipe claiming to be easy actually lives up to its name.
I used a store-bought graham cracker crust. When it came time to fold the whipped cream into the cream cheese mixture, I wasn’t sure that it would quite pull together like it was supposed to. However, after 2 hours in the refrigerator it was firm and the peanut butter flavor is tasted throughout the entire pie.
This does make quite a sweet pie, so next time I may halve the sugar and see how it comes out.
Nice, creamy and not over sweet with just the right amount of peanut butter flavor.
We made it with a Vanilla wafer crust. As a test run for a youth group bake sale.
Does this call for whipping cream? Also, has anyone made this with the peanut butter pie crust? Thoughts?? So far I’ve only read comments about people using the graham cracker crust.
8 ounces whipped topping or 3 cups freshly whipped cream
I was expecting the “full” recipe…. meaning peanut butter cookie crust too! I’m guessing it’s just the cookie recipe, but baked before adding the pie mixture??
Did you end up making the recipe? How was it with the Pb crust?
Yes the pie crust is baked.
I just made this for a baby shower, but needed to make it larger. I used your graham cracker crust recipe, omitting the cinnamon, and pressed it into the bottom of a springform pan. To the filling, I added a box of French vanilla instant pudding and heavy cream. I also added some peanut butter powder and stirred in peanut butter chips and milk chocolate chips (and used brown sugar instead of white). Drizzled melted chunky PB on top, swirls of freshly whipped cream, and peanut butter cups. Wow, it tastes great!!
Replying again. Still a dude that doesn’t make many desserts. But now I make pie. Every social gathering that we go to, I make these pies. And everyone loves them. Just made two last night for a super bowl party today. They are a huge hit.
So thanks for making it possible for someone who couldn’t make anything worth remembering become the someone that everyone wants to bring pie with him.
Can this pie be frozen
Yes!
I had a problem with your recipe 🙁 I tried to do the three cups of fresh whipping cream and it made too much filling. I’m not sure how you were calculating the three cups, was that the before measurement or the after measurement? I used 3 cups of whipping cream and whipped it. I probably have enough filling for a second cake.
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