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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.
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.
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