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No Bake Peanut Butter Cup Pie

An incredibly easy, rich, and creamy no-bake pie featuring a graham cracker crust, a fluffy peanut butter filling, and loads of chocolate peanut butter cups.
Print Recipe
Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • 0.33 cup granulated sugar
  • 6 tbsp unsalted butter melted
Peanut Butter Filling
  • 8 oz cream cheese full-fat block, room temperature
  • 1 cup creamy peanut butter not natural style
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz whipped topping thawed (or 1 cup heavy cream, whipped to stiff peaks)
  • 1.5 cups chocolate peanut butter cups chopped, divided
Topping
  • 0.33 cup chocolate fudge sauce warmed slightly

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Hand mixer or stand mixer
  • Food processor (optional)

Method
 

  1. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Freeze while preparing the filling.
  2. In a large bowl, beat the room temperature cream cheese and creamy peanut butter together until completely smooth and well combined.
  3. Add the powdered sugar and vanilla extract, beating until smooth and fluffy.
  4. Using a rubber spatula, gently fold in the whipped topping until no white streaks remain. Do not overmix.
  5. Fold in 1 cup of the chopped peanut butter cups.
  6. Spread the filling evenly into the chilled crust. Cover lightly and refrigerate for at least 4 hours, or overnight until firm.
  7. Before serving, drizzle the top generously with warmed chocolate fudge sauce and sprinkle with the remaining 1/2 cup of chopped peanut butter cups.

Notes

For easier slicing, place your chopped peanut butter cups in the freezer for 15 minutes before mixing them into the pie. To get perfectly clean slices, dip your knife in hot water and wipe it dry between every cut.