Easy Peanut Butter Cup Pie Magic

Oh, friends, I’m about to share something truly special with you today. This isn’t just any dessert; it’s a hug in pie form, a childhood dream realized, and honestly, my absolute favorite way to use up a jar of peanut butter. We’re talking about a no-bake peanut butter cup pie, and let me tell you, it’s the stuff dessert dreams are made of. Imagine this: a perfectly crisp, buttery chocolate cookie crust, a ridiculously smooth and creamy peanut butter filling that’s not too sweet, and then, the grand finale – a luscious chocolate ganache topping studded with chopped peanut butter cups. It sounds decadent, I know, but the magic is in its simplicity. I’ve made this for countless birthdays, impromptu gatherings, and even just those quiet Tuesday nights when a serious craving hits, and it *always* disappears in minutes. If you love a good peanut butter and chocolate combo, and who doesn’t, this peanut butter cup pie is going to become your new best friend.

What is a peanut butter cup pie?

So, what exactly is this magical creation we’re diving into? Think of it as the ultimate mash-up of your favorite candy bar and a classic no-bake pie. It’s essentially a chilled dessert built on a foundation of crushed chocolate cookies (graham crackers are great, but Oreos? Even better!) mixed with melted butter to form a sturdy, delicious crust. The star of the show, though, is the filling. We’re talking about a dreamy, creamy blend of cream cheese, peanut butter, powdered sugar, and a touch of vanilla, all whipped together until it’s unbelievably smooth and airy. It’s not overly sweet, which I really appreciate, because it lets that perfect peanut butter flavor shine through without being cloying. And then, to top it all off, a rich, glossy chocolate ganache poured right over the top, often with a generous sprinkle of chopped peanut butter cups, so you get that delightful chocolate-peanut butter surprise in every single bite. It’s everything you love about those iconic candy cups, but in a cool, refreshing pie form that requires absolutely zero oven time. Talk about a win-win!

How do I make a peanut butter cup pie?

Quick Overview

This peanut butter cup pie is all about creating layers of pure deliciousness without turning on your oven. We’ll start by crushing chocolate cookies and mixing them with butter for an easy, no-bake crust. Then, we’ll whip up a super creamy peanut butter filling that’s incredibly smooth and satisfying. Finally, it’s all brought together with a simple, luscious chocolate ganache topping, often adorned with those beloved candy cups. It’s a straightforward process that yields an incredibly impressive dessert, perfect for any occasion when you need something sweet and sensational.

Ingredients

For the Chocolate Cookie Crust:
2 cups chocolate cookie crumbs (about 20-25 Oreos, finely crushed)
1/4 cup unsalted butter, melted
Tip: I find that using whole Oreos (filling included!) gives the best flavor and texture to the crust. If you don’t have Oreos, chocolate graham crackers work too, but you might need a touch more butter to bind them. A food processor makes quick work of crushing the cookies!

For the Creamy Peanut Butter Filling:
8 ounces cream cheese, softened
1 cup creamy peanut butter (use a good quality, commercial brand like Jif or Skippy for best results)
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
1/2 cup heavy cream, chilled
Tip: Make sure your cream cheese is truly softened – room temperature is key for a smooth, lump-free filling. Using a commercial peanut butter helps achieve that classic, familiar flavor. And sifting your powdered sugar is a small step that makes a big difference in smoothness!

For the Chocolate Ganache Topping:
6 ounces semi-sweet or dark chocolate, finely chopped
1/2 cup heavy cream
1/2 cup chopped peanut butter cups (optional, but highly recommended!)
Tip: Use good quality chocolate for the ganache; it really impacts the flavor. Semi-sweet or dark chocolate provides a nice balance to the sweetness of the filling. For the chopped peanut butter cups, a quick chop with a knife works perfectly!

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

While this is a no-bake pie, we still need to prep our pan! Grab a 9-inch pie plate. If you have a pie crust shield, have it handy. This recipe is meant to be served chilled, so preparing your pan ahead of time is good practice, even though there’s no baking involved.

Step 2: Mix Dry Ingredients

In a medium bowl, combine the chocolate cookie crumbs and the melted butter. Stir until all the crumbs are moistened and the mixture resembles wet sand. This ensures your crust holds together nicely.

Step 3: Mix Wet Ingredients

In a large bowl, beat the softened cream cheese until it’s smooth and creamy, with no lumps. Then, add the peanut butter and beat until well combined and smooth. Gradually add the sifted powdered sugar and vanilla extract, beating until fully incorporated. Scrape down the sides of the bowl as needed. In a separate, clean bowl, whip the chilled heavy cream until stiff peaks form. Gently fold about half of the whipped cream into the peanut butter mixture to lighten it, then fold in the remaining whipped cream until just combined. Be careful not to overmix; you want to keep it light and airy.

Step 4: Combine

Press the cookie crumb mixture firmly and evenly into the bottom and up the sides of your 9-inch pie plate to form the crust. You can use the bottom of a glass or a measuring cup to help you get it nice and compact. Place the prepared crust in the refrigerator while you prepare the filling.

Step 5: Prepare Filling

This step was already covered in Step 3! You want to ensure the filling is super smooth and airy. Gently fold the whipped cream into the peanut butter mixture until it’s just combined. The consistency should be thick but spreadable.

Step 6: Layer & Swirl

Once your crust has chilled for at least 10 minutes, spoon the peanut butter filling evenly into the crust. Smooth the top with an offset spatula or the back of a spoon. If you’re adding chopped peanut butter cups directly into the filling, you can gently press some into the top now, but I prefer to save them for the ganache.

Step 7: Bake

No baking required for this pie! It sets up in the refrigerator.

Step 8: Cool & Glaze

To make the ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges (don’t let it boil). Pour the hot cream over the chopped chocolate and let it sit for 5 minutes. Then, whisk gently until smooth and glossy. Let the ganache cool slightly for about 5-10 minutes until it’s thickened but still pourable. Pour the ganache over the chilled peanut butter filling, spreading it evenly to the edges. If using, sprinkle the chopped peanut butter cups over the warm ganache. Return the pie to the refrigerator and chill for at least 4 hours, or until firm. I usually leave mine overnight for the best results.

Step 9: Slice & Serve

Once the pie is firm, carefully remove it from the refrigerator. If you have a pie crust shield, you can gently ease it off now. To get clean slices, I like to run a sharp knife under hot water, wipe it dry, and then slice. Repeat this between each slice for the neatest cuts. Serve chilled and enjoy the pure bliss!

What to Serve It With

This peanut butter cup pie is so versatile, it fits right in at almost any meal or occasion. For a delightful breakfast treat that feels like a weekend indulgence, a slice alongside a hot cup of black coffee is pure heaven. The bitterness of the coffee cuts through the richness of the pie perfectly, and it’s a surprisingly satisfying way to start the day when you’re feeling a bit fancy. For brunch, it’s a fantastic addition to any spread. I love to serve it with a few fresh berries on the side – raspberries or strawberries add a nice burst of freshness. A tall glass of cold milk or even a mimosa makes for a perfect brunch pairing. As a dessert, it’s a showstopper, of course! It stands beautifully on its own, but if you want to go the extra mile, a small dollop of whipped cream or a drizzle of raspberry sauce can be lovely. It’s also incredible when served alongside a scoop of vanilla bean ice cream – the hot and cold contrast is divine. And for those cozy, late-night snack moments? Honestly, just a fork and this pie are all you need. Sometimes, after a long day, the smell of this pie is all the comfort I need. My kids also love it with a glass of chocolate milk, which feels completely appropriate given the flavors!

Top Tips for Perfecting Your Peanut Butter Cup Pie

I’ve made this peanut butter cup pie more times than I can count, and through trial and (delicious) error, I’ve picked up a few tricks that I think really make it shine. First, when it comes to the cookie crust, don’t be shy with the butter! You want it to hold together well, so make sure those crumbs are thoroughly coated. Pressing it firmly into the pan is also crucial for a sturdy base. For the filling, the key is soft cream cheese. If it’s too cold, you’ll end up with lumps, and nobody wants a lumpy peanut butter pie! I usually take my cream cheese out at least an hour before I plan to make the filling. And don’t overmix the whipped cream into the peanut butter mixture; a gentle fold is all you need to keep it light and fluffy. When it comes to the peanut butter itself, I’ve found that the classic, commercial brands work best for this recipe. Natural peanut butters can sometimes separate or have a different texture that doesn’t quite yield the same creamy result. For the ganache, letting it cool slightly before pouring is important. If it’s too hot, it can melt the filling underneath, and if it’s too cool, it might be too thick to spread smoothly. My favorite swirl customization? I like to reserve some of the ganache and drizzle it over the top in a pattern before adding the chopped peanut butter cups – it adds a lovely visual element. I’ve experimented with ingredient swaps over the years, too! If you need to make it dairy-free, you can try using dairy-free cream cheese and a plant-based whipping cream alternative. It won’t be *exactly* the same, but it’s still wonderfully delicious. For baking – oh wait, no baking! That’s the beauty of it! The most important baking tip here is really about the chilling time. Give it adequate time in the fridge to set properly; at least 4 hours, but overnight is truly ideal for the best texture and flavor development. And for glaze variations, if you don’t have heavy cream for ganache, you can sometimes use evaporated milk, though the texture will be a bit different. A simple dusting of cocoa powder or powdered sugar is also a lovely alternative if ganache feels like too much!

Storing and Reheating Tips

One of the best things about this peanut butter cup pie, besides its incredible taste, is how well it stores. I usually make mine a day in advance, which is perfect for stress-free entertaining. For storing at room temperature, I honestly wouldn’t recommend it for more than a couple of hours, especially if your kitchen is warm, as the cream cheese filling could soften too much. It’s best kept chilled. In the refrigerator, this pie is a champion! Store it in an airtight container or tightly covered with plastic wrap. It will keep beautifully for up to 3-4 days. The flavors actually tend to meld and deepen a bit after the first day, making it even more delicious. If you want to get ahead even further, you can absolutely freeze this pie. Wrap the entire pie (or individual slices) tightly in several layers of plastic wrap, followed by a layer of aluminum foil. It can be stored in the freezer for up to 2-3 months. When you’re ready to serve, thaw it overnight in the refrigerator. I find the texture is still excellent after freezing and thawing. For the glaze timing, it’s always best to add the ganache and peanut butter cups *after* the pie has set in the refrigerator, or just before serving if you’re freezing it. If you freeze it with the ganache on, it can sometimes crack when thawing, though it will still taste amazing. Just make sure it’s well-wrapped to prevent freezer burn!

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite peanut butter cup pie recipe. I truly hope you give this a try. It’s one of those recipes that just makes people happy, and honestly, that’s what cooking is all about for me. It’s proof that you don’t need fancy techniques or a hot oven to create something truly spectacular. The combination of the crunchy chocolate crust, the impossibly creamy peanut butter filling, and that rich chocolate topping is just a match made in heaven. It’s the perfect dessert when you’re craving something decadent but want to keep things simple. If you enjoy this recipe, you might also love my No-Bake Chocolate Mousse Pie or my Easy Peanut Butter Brownies for more chocolatey, peanut buttery goodness. I can’t wait to hear how yours turns out! Please leave a comment below and let me know what you think, or share your own twists and turns on this classic. Happy baking (and no-baking)!

Peanut Butter Cup Pie

This Reese's Peanut Butter Cup Pie is a homemade version of the iconic candy, made with layers of rich chocolate and creamy peanut butter filling. It's a no-bake, easy-to-make dessert that's perfect for any occasion.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Chocolate Crust

• 2.5 cups milk chocolate chips
• 0.016666666666667 tbsp vegetable oil

Peanut Butter Filling

• 1.33 cups powdered sugar
• 1 cup graham cracker crumbs
• 1.25 cup crunchy peanut butter
• 0.5 cup salted sweet cream butter

Instructions

 

Preparation Steps

• Line the bottom circle of a 9-inch fluted tart pan with a circle of parchment paper. Lightly spray the parchment circle with nonstick spray. Set it aside.
• Using a medium-size heat-safe mixing bowl, combine the chocolate chips and vegetable oil. Heat the chips and oil for 45 - 55 seconds. Stir until the chocolate chips are completely melted and smooth.
• Spoon 1/2 of the melted chocolate into the prepared tart pan. Using a large spoon or offset spatula, evenly spread the chocolate over the bottom of the tart pan and up the sides of the pan. Chill the coated tart pan in the refrigerator while preparing the chunky peanut butter filling.
• Using a large mixing bowl, whisk together the powdered sugar and graham cracker crumbs. Set it aside.
• Using a medium-size heat-safe mixing bowl, add the chunky peanut butter and the butter. Heat in the microwave for 45 seconds. Remove the bowl and stir to thoroughly combine.
• Pour the chunky peanut butter mixture over the powdered sugar and graham cracker crumbs. Stir until the mixture is completely incorporated.
• Remove the chocolate-coated tart pan from the refrigerator. Using either a silicone spatula or an offset spatula, spread the chunky peanut butter mixture into the bottom of the coated tart pan. Be sure the chunky peanut butter mixture is smooth and even.
• Spoon the remaining melted chocolate mixture on top of the chunky peanut butter layer. Use the spoon or an offset spatula to evenly smooth the chocolate all the way to the sides.
• Once the remaining chocolate has been spread, gently tap the tart pan to ensure the chocolate settles. Chill in the refrigerator for 4 hours to overnight.
• When you are ready to serve, remove the tart pan from the refrigerator. To remove the peanut butter cup from the tart pan, center the pan over a small mixing bowl and apply slight pressure to the edge of the tart pan to encourage the sides to come away. Have a serving platter or 10-inch cake circle ready to place the peanut butter cup pie on.
• Gently flip the pie upside down to remove the removable tart pan bottom, and carefully peel off the parchment circle. Place the serving plate or cake circle over the bottom of the pie and flip the pie back over.
• Slice into wedges and serve.

Notes

This pie is best served chilled. Allow it to sit at room temperature for a few minutes before slicing for easier cutting.