Description
This rich and creamy Peanut Butter Cup Pie is the ultimate dessert for peanut butter lovers. With a smooth, peanut buttery filling and a crunchy chocolate cookie crust, it’s topped with chopped peanut butter cups for extra indulgence. Perfect for any occasion, this no-bake pie is easy to make and always a hit!
Ingredients
Units
Scale
- 24 chocolate sandwich cookies (like Oreos), crushed
- 5 tablespoons unsalted butter, melted
- 1 1/2 cups creamy peanut butter
- 1 cup powdered sugar
- 1 package (8 oz) cream cheese, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream, whipped
- 1 1/2 cups peanut butter cups, chopped (for topping)
Instructions
- Prepare the crust: In a medium bowl, mix crushed chocolate sandwich cookies with melted butter. Press the mixture into the bottom and sides of a 9-inch pie dish to form a crust. Place it in the fridge to set for about 30 minutes.
- Make the filling: In a large bowl, beat the peanut butter, powdered sugar, softened cream cheese, and vanilla extract until smooth and well-combined.
- Fold in the whipped cream: Gently fold the whipped cream into the peanut butter mixture until it’s light and fluffy.
- Assemble the pie: Spoon the filling into the chilled crust, spreading it evenly. Sprinkle the chopped peanut butter cups on top.
- Chill the pie: Refrigerate the pie for at least 4 hours or overnight to set.
- Serve: Slice and enjoy!
Notes
- For a firmer texture, freeze the pie for 1 hour before serving.
- You can substitute the chocolate sandwich cookies with graham crackers or a store-bought pie crust for convenience.