Peanut Butter Cup Pie
Indulge in the ultimate no-bake dessert with this decadent Peanut Butter Cup Pie, a perfect combination of creamy, nutty richness and chocolatey goodness. Featuring a buttery chocolate sandwich cookie crust, this pie is filled with a luscious blend of velvety cream cheese, smooth peanut butter, and fluffy whipped cream for an irresistibly light yet indulgent texture. Topped with a generous sprinkling of chopped mini peanut butter cups, this crowd-pleasing treat is as visually stunning as it is delicious. Ready in just 25 minutes with no oven required, it’s a hassle-free dessert perfect for parties, holidays, or spontaneous sweet cravings. Serve it chilled, with an optional dollop of whipped cream, for a dessert that’s as refreshing as it is satisfying. If you love peanut butter and chocolate, this pie will quickly become your go-to recipe!
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Recipe Information
Ingredients
- 24 cookies Chocolate sandwich cookies
- 6 tablespoons Unsalted butter
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 cup Peanut butter (creamy)
- 1.5 cups Heavy whipping cream
- 1 teaspoon Vanilla extract
- 1 cup Mini peanut butter cups, chopped
- 1 cup Whipped cream
Instructions
Place the chocolate sandwich cookies in a food processor and pulse until they are finely crushed into crumbs.
Melt the unsalted butter in the microwave or on the stovetop. Add the melted butter to the cookie crumbs and process again until the mixture resembles wet sand.
Press the cookie crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together with a hand mixer until smooth and creamy.
Add the creamy peanut butter to the cream cheese mixture and beat until fully combined.
In a separate bowl, whip the heavy whipping cream and vanilla extract with a hand mixer or stand mixer until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture in batches until the filling is light and fully incorporated.
Pour the peanut butter filling into the chilled crust and spread it evenly.
Sprinkle the chopped mini peanut butter cups over the top of the pie.
Refrigerate the pie for at least 4 hours or overnight to allow it to set fully.
Slice and serve each piece with an optional dollop of whipped cream for garnish.
Nutrition Facts
Calories |
9664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 639.3 g | 820% | |
| Saturated Fat | 270.4 g | 1352% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 5836 mg | 254% | |
| Total Carbohydrate | 924.1 g | 336% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 597.8 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 829 mg | 64% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 3821 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
