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Rich & Creamy Peanut Butter Pie

A decadent, no-bake pie with a crunchy chocolate crust and a thick, dense, gooey peanut butter filling, topped with peanut butter cups.
Print Recipe
Prep Time 20 minutes
Chilling Time 4 minutes
Total Time 20 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Crust
  • 25 Chocolate Sandwich Cookies (e.g., Oreos), whole
  • 5 tbsp Unsalted Butter melted
Thick Peanut Butter Filling
  • 8 oz Cream Cheese softened
  • 1 cup Creamy Peanut Butter (not natural)
  • 1 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 8 oz Whipped Topping (e.g., Cool Whip), thawed
Topping
  • 1 cup Mini Peanut Butter Cups roughly chopped

Equipment

  • Food processor
  • Electric hand mixer or stand mixer
  • 9-inch pie plate

Method
 

  1. Make Crust: Pulse chocolate sandwich cookies in a food processor until fine crumbs form. Mix with melted butter. Press firmly into the bottom and up the sides of a 9-inch pie plate. Freeze while making the filling.
  2. Start Filling: In a large bowl, beat softened cream cheese and creamy peanut butter with an electric mixer until smooth.
  3. Finish Filling: Beat in powdered sugar and vanilla. The mixture will be very thick, heavy, and viscous. Gently fold in the thawed whipped topping until no streaks remain. The final filling should be thick and gooey.
  4. Assemble: Spoon the heavy, viscous peanut butter filling into the chilled crust and spread evenly.
  5. Top: Sprinkle the chopped peanut butter cups over the top, pressing gently.
  6. CHILL: Cover and refrigerate for at least 4-6 hours, or overnight, until the filling is firm and set into a dense, gooey state.
  7. Serve: Slice with a sharp, hot knife and serve cold.

Notes

Chilling is essential for the pie to set to its proper thick, dense, and gooey consistency. Use processed creamy peanut butter (not natural) for the best texture. Use a hot knife for clean slices.