This peanut butter cup pie is rich, creamy, and downright indulgent—like a giant peanut butter cup in sliceable form. It starts with a crunchy chocolate cookie crust, then gets filled with a silky peanut butter cream that’s lightened with whipped cream so it’s fluffy but still decadent. Chopped peanut butter cups on top add extra texture and chocolatey bites in every slice. It’s perfect for birthdays, potlucks, holidays, or any time you want a no-bake dessert that looks impressive but is secretly super easy. Make it ahead and keep it chilled so it’s ready whenever your peanut butter craving hits.
Ingredients
- 24 chocolate sandwich cookies, finely crushed (for the crust)
- 5 tablespoons unsalted butter, melted
- 1 cup creamy peanut butter
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream, chilled
- 1/2 cup chopped peanut butter cups or mini chocolate chips
- 8–10 mini peanut butter cups, halved or chopped, for topping
Directions
- In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter until all the crumbs are evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form a crust; place in the refrigerator to chill while you make the filling.
- In a large mixing bowl, beat the peanut butter and softened cream cheese together until smooth and creamy.
- Add the powdered sugar and vanilla extract to the peanut butter mixture and beat again until well combined and fluffy.
- In a separate cold bowl, whip the heavy whipping cream to stiff peaks using a hand mixer or stand mixer.
- Gently fold the whipped cream into the peanut butter mixture in 2–3 additions, mixing just until no streaks remain.
- Fold in the chopped peanut butter cups or mini chocolate chips, then spread the filling evenly into the chilled crust, smoothing the top with a spatula.
- Garnish the top with halved or chopped mini peanut butter cups, then cover the pie and refrigerate for at least 4 hours, or until firm enough to slice cleanly.
Prep Time: 25 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 25 minutes
Kcal: 650 kcal | Servings: 10
Tips
For an extra-smooth, mousse-like texture, make sure both the cream cheese and peanut butter are at room temperature before mixing, and fold the whipped cream in gently so you don’t deflate all that air.
Chill the pie thoroughly before slicing (overnight is ideal), and store leftovers covered in the refrigerator for up to 4 days; for cleaner slices, run a sharp knife under hot water, wipe it dry, and cut through the pie in one confident motion.
